Kosha Mangsho Or Bengali Dry Mutton Curry

Kosha Khasir Mangsho Kosha Khasir Mangsho

Kosha mangsho is a famous Bengali dry type mutton curry which is made in almost every Bengali's special occasion like Marriage, birthday, annaprason or for the guests. In every family there is a unique recipe of Kosha Mangsho. And I must mention that, this dry type mutton must be cooked with Reyaji Khasir mangsho, that contains lots of fat with the meat. This fat shouldn't be trimmed, it'll increase the taste of the dish. My father used to get this special type of Khasir mangsho from Hatibagan Barily meat shop every Sunday early morning, because this shop is very famous for their good quality meat and there would a huge queue for the best part of the Goat. And as per my view, my Mom makes the best Kosha Mangsho I've ever tasted. Because she used to marinate the meat day before she cooks it. Today I'm going to share her recipe of Kosha mangsho.

Kosha Mangsho is very popular Bengali dish. The name 'Kosha' comes from the word 'Koshano' which means stirring. So this mutton must be slow cooked and keep stirring way. That is the only secret of the recipe. My blog has 2 way of Kosha Mangsho recipe, in first way, we'll marinate the meat day before you're going to cook, and in the second way, we'll pre boil the meat and then will do the 'Koshano'. When you've not much time for a quick Rich mutton recipe, you can go for the 2nd procedure. And trust me, with both the way you'll get a finger licking good mutton item. In kosha mangsho, there should not be any trace of curry, the curry will be hugging the meat. Rich thick oily almost black color meat curry will it be. No runny gravy or something. If you want to taste, try Golbari near Shyambazar, North Kolkata, but they used to serve better before, since 10 years they are a fame only. Not at all like the earlier serve. So let's check the recipe.

Kosha Mangsho is very popular Bengali dish. The name 'Kosha' comes from the word 'Koshano' which means stirring. So this mutton must be slow cooked and keep stirring way. That is the only secret of the recipe.

Kosha Mangsho Or Bengali Dry Mutton Curry Kosha Mangsho Or Bengali Dry Mutton Curry
Kosha Mangsho Or Bengali Dry Mutton Curry
Kosha Mangsho Or Bengali Dry Mutton Curry

Ingredients of Kosha Khasir Mangsho

For marinating the meat :

  • Mutton medium size pieces with fat and bone 750grams
  • Curd 1/2 cup
  • Turmeric 1 teaspoon
  • Spice paste
  • Mustard oil 2 tablespoons
  • Other ingredients:
  • Mustard oil 1/2 cup
  • Bay leaf 2
  • Onion, sliced 2 medium size
  • Tomato, chopped 1 medium size
  • Salt n sugar to taste
  • Garam masala powder 1/2 teaspoon

For spice paste :

  • Whole red chili 2 or to taste
  • Whole cumin seeds 1 tablespoon
  • Whole coriander seeds 1 tablespoons
  • Garlic cloves 7 to 8
  • Ginger, chopped 2 teaspoons
  • Onion 1 chopped
  • Cinnamon stick 1
  • Cardamom pods 2
  • Cloves 2

How to make Kosha Khasir Mangsho Recipe

  • First take the meat, clean carefully and wash under tap water, put into a large strainer to drain excess water.
  • In the meantime take all the ingredients under the heading of 'spice paste' in a small grinder and make a smooth paste. Now take a large bowl, add the curd, spice paste, mustard oil and mix well, add the meat and marinate very well by rubbing all over the meat with the marination. Cover the bowl and put into the refrigerator for overnight or at least 4hours.
  • After the certain time take the marinated meat out of the refrigerator and keep aside for cooking.
  • For cooking the meat, take a iron kadai, heat 1/2 cup oil, temper the oil with bay leaf. Now add sliced onion and little sugar, fry the onion till golden brown. Now pour the marinated meat and salt in the kadai, stir well with a iron spatula for a minute, and cover the kadai with a large lid, simmer the gas oven to slow cook the meat for 5 minutes.
  • After 5 minutes open the lid and you will see lots of water came out from the meat. Now higher the gas oven and dry the excess water. When all the water will be evaporated, you've to start stirring the meat with the iron spatula for at least 5minutes, this is called 'Koshano' in Bengali. How much time you will do it, the meat will be tasty on that.
  • after 5minutes of continuous stirring, put all the meat in a pressure cooker for further cooking.
  • Add 2 cups of boiled water into the cooker and cook covered up to 5 to 6 whistles. I like my meat very much soft, just melt in my mouth. So I cook up to 5 to 6 whistles, you can give less if you don't want the very soft meat.
  • Let the cooker release pressure itself. When the pressure will be released, open the cooker and again put the cooker on gas top to dry the gravy. Boil the gravy till excess water is evaporated and the masala wrapped around the meat.
  • Turn off the gas oven and serve the hot "Kosha Mangsho" with Roti/chapati/porota/polao and enjoy...
                                  **OR**
  • Take the meat in a cooker, add 1 cup water, salt & little turmeric, and pressure cook upto 4 whistles.
  • In the meantime take all the ingredients under the heading of 'spice paste' in a small grinder and make a smooth paste. Now take a large bowl, add the curd, and beat well.Now add the spice paste, mustard oil and mix well, add the Pre cooked meat and marinate very well by rubbing all over the meat with the marination. Cover the bowl and keep aside for 1 hour.
  • For cooking the meat, take a iron kadai, heat 1/2 cup oil, temper the oil with bay leaf. Now add sliced onion and little sugar, fry the onion till golden brown. Add the chopped tomato and cook till the tomatoes are soft.
  • Now pour the marinated meat and salt in the kadai, stir well with a iron spatula for a minute, and cover the kadai with a large lid, simmer the gas oven to slow cook the meat. The total procedure will take 30 minutes, but you have to check every 2 to 3 minutes.
  • When all the water will be evaporated, you've to start stirring the meat with the iron spatula for at least 5 minutes, this is called 'Koshano' in Bengali. How much time you will do it, the meat will be tasty on that. And keep adding the stock little by little.
  • When the entire dish look dark brown in color & looks like oil oozing thick meaty gravy kind of thing, your Kosha Mangsho is ready.
  • Sprinkle some Garam Moshla on the top and keep covered.
  • Serve hot with Luchi or Polao.

Recipe Review Details

Recipe Rank - 4.63/5

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Summary

4.00Amazing!

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