This dish is closest to my heart as this reminds me of my Sunday while growing up. We always lived outside Kolkata (east of India) thus my parents created a very Bengali upbringing such that I am aware of my roots. And Kosha Mangsho is a remarkable remembrance of my roots.
Growing up in a Bengali household always meant overeating on weekends starting from the breakfast on a Saturday morning. Kosha Mangsho used to be the highlight of lunch menu either on Saturday or Sunday. On certain important occasions it used to be complimented with luchi
(Pooris made out of Maida).
Kosha in Bengali means Dry or not too liquidy Gravy and Mangsho means any meat but Bengalis always connect a real meat to Mutton 🙂 Crazy na!
Anyways I am glad to share my childhood memory in form of this dish with you all. Do try it out and let me know 🙂
Bengali Style Kosha Mangsho
Bengali Kosha Mangsho (Mutton Curry)
To make tasty curry, the more you marinate the meat the better it tastes. You need to marinate it for minimum of 3 hours/can be marinated overnight as well. Marinate it with yogurt, 1 tbsp of mustard oil and 1/2 tsp turmeric powder . It is best when the mutton is cut in chunky large pieces and has a nice layer of fat.
Meanwhile to prep for the curry, Slice the onion and chop up the tomatoes and then peel and cut the potatoes in halves .
You can cooking this curry in a pressure cooker or a heavy bottomed pan. Heat mustard oil in pressure cooker or pan and then add in the sliced onions . Add some sugar and salt to make the onions turn golden yellow fast . Also add in the whole spices (cardamom, cinnamon, cloves) along with the green chilies and black pepper powder .
Next when the onions have browned nicely, add the minced garlic and ginger (you can also add ginger garlic paste instead). Add this in and cook for 4-5 mins.
In the same oil with the onions, add the potato halves and fry them in the oil. Once the potatoes get a glaze, add the marinated mutton to the pan.
Mix everything well. Add the spices - turmeric, red chilli powder and powdered garam masala. Cook this for few minutes before letting it boil. Add the tomatoes and saute everything well for 5 to 10 minutes. This stage in Bengali is called 'Koshano' which means you are allowing the spices to cook along with the meat and veggies very well before adding water.
Later add 2 to 3 cups of water. Check the seasoning. Let this cook for atleast 45 mins if cooking in a pan, for 5 to 6 whistles if cooking in a pressure cooker. The mutton will be well cooked by this time.
Authentic curry won't have a watery curry as that's how it is served. Its supposed to be a thick gravy but eaten well with rice and of course with your hands always.
Most Bengali families eat it also a day later as it tastes much better after the meat has cooked well in the spice mix a day later.
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