Pankaj Bhadouria
Kosha Mangsho is a mutton curry from Bengal. Chef Pankaj Bhadouria brings this traditional dish to your kitchen.
Preparation Time
10-15 Min
Cooking Time
1 Hour
Meal Type
main course
Difficulty
MEDIUM
For Kosha Mangsho
7-8 garlic cloves
2 green chillies
¼ cup curd
salt to taste
500 gms mutton
½ cup mustard oil
½ cinnamon stick
2 bay leaves
2 black cardamoms
8-9 green cardamoms
5-6 cloves
2 sliced onions
salt to taste
1 tsp sugar
1 tsp red chilli powder
1 tsp cumin powder
1 tsp Bengali garam masala
1 tsp coriander powder
1 tbsp ginger paste
2 green chillies
2 cups curd
2 tbsp ghee
freshly chopped coriander
ginger juliennes for garnish
Grind cloves of garlic, onion, green chillies, curd, and salt into a smooth paste.
Marinate the mutton with the curd mixture and keep it aside.
Heat mustard oil in a pot until it starts to smoke. Switch the flame off and cool it slightly. Add black cardamoms, bay leaf and cinnamon stick.
Switch on the flame and add 10 green cardamoms, cloves, sliced onions, a pinch of sugar and saute.
Add red chilli powder, cumin powder, Bengali garam masala, coriander powder, water and saute. Once the masala is cooked add ginger paste.
Add marinated mutton and slit green chillies. Fry mutton on high flame. Add curd and mix well. Let the mutton cook for an hour.
Heat ghee in a tadka pan and pour it in the Kosha Mangsho.
Add chopped coriander and garnish with some ginger juliennes.
Kosha Mangsho is a Bengali mutton curry in which the mutton is cooked on a slow flame for hours on end. The pieces of meat are mixed with curd, turmeric, chilli, cumin, coriander powder and salt and kept overnight to soften. A bevvy of spices is added to the curry, which makes it flavourful and aromatic.
If you like to eat non-veg food, then you will definitely like this mouth-watering Bengali mutton gravy.
