By Shreya Goswami
May 24, 2024
Kosha Mangsho, an extremely popular mutton dish from Bengali cuisine, is known for its deep, rich and umami flavours. Slow cooked to perfection, Kosha Mangsho can turn your weekend meals into true Bengali feasts. Try the recipe.
500g mutton, cut into pieces 3 large onions, finely sliced 4 tbsp mustard oil 1 cup curd, whisked 1 tbsp ginger-garlic paste 2 bay leaves 4 green cardamom pods 4 cloves 1-inch cinnamon stick 1 tsp turmeric powder 1 tsp red chili powder 2 tsp cumin powder 2 tsp coriander powder 1 tsp garam masala Salt to taste 1 tsp sugar Fresh coriander leaves for garnish
Mix mutton, curd, mutton, turmeric powder, salt and red chili powder. Let it marinate for an hour.
In a heavy-bottomed pan, heat mustard oil till it smokes. Reduce the flame before caramelizing sugar in it.
Add bay leaves, cardamoms, cloves or cinnamon sticks in turns until their aromatic releases.
Add onions and ginger-garlic paste. Cook until onions turn golden brown in colour.
Add marinated mutton, cumin, coriander, and remaining turmeric powder.
Cook on medium heat until the meat is browned, and oil starts to separate. Add a splash of water, cook on low heat until mutton is tender.
Sprinkle garam masala, adjust salt, and cook for another five minutes.
Garnish with fresh coriander leaves and serve hot with rice or luchi or parathas.