Bengali Kosha Mangsho
Bengali kosha mangsho is a Durga Puja mutton curry slow-roasted with yogurt, onions, mustard oil, potatoes and warm spices.
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5 hr 30 mintotal
3 hr 30 min hands-on2 hr hands-off
Prep 2 hr · Cook 1 hr 30 min
- Serves
- 2
- Difficulty
- Hard
- Spice
- Spicy
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Marinate the mutton for at least 2 hours, or overnight for deeper flavor and more tender meat.
Method
Marinate the mutton: mix the pieces with the whisked curd, half the ginger-garlic paste, turmeric, a little of the mustard oil and salt. Refrigerate for at least 2 hours, or overnight.
2 hr
Heat the remaining mustard oil in a heavy-bottomed cast iron wok (kadhai) until it reaches smoking point, ensuring the pungent edge is removed. Lower the heat.
Fry the halved potatoes until an even golden-brown crust forms. Remove and reserve.
Into the seasoned hot oil, add the sugar. Allow it to caramelize lightly (this light caramelization gives the curry its dark hue). Immediately temper with bay leaves, dry red chillies, cinnamon, cardamom, and cloves.
Add the thinly sliced onions. Fry patiently on medium heat for 15-20 minutes until they turn a deep caramel brown.
15–20 min
Add the remaining ginger-garlic paste and sauté for 3 minutes, until the raw smell has gone.
3 min
Mix in the Kashmiri chilli powder, coriander powder, and cumin powder. Cook the masala base, using minor splashes of water, until the oil completely separates from the paste.
Add the marinated mutton. This is the kosha stage, the long slow-roasting the dish is named for: cook it uncovered on medium-low heat for 30-40 minutes, stirring often. The meat releases its juices and darkens as it goes.
30–40 min
Once the mutton exhibits a rich, dark hue and the fat separates heavily, re-add the fried potatoes alongside the measured measure of warm water. Cover securely and braise on low heat for 45-60 minutes until the meat is deeply tender and easily detaches from the bone.
45 min–1 hr
Verify the seasoning flavor, turn off the heat, and serve immediately.
How to tell it's done
The gravy should be dark, glossy and clingy, coating tender mutton pieces and fried potatoes without looking watery.
Nutrition
Per serving, from 2 servings.
534kcal
Where the calories come from
- Protein41.8 g31%
- Carbohydrate17.3 g13%
- Fat33.3 g56%
- Saturated fat
- 5.3 g
- Fibre
- 3.7 g
- Sodium
- 1087 mg
- Potassium
- 1034 mg
- Calcium
- 120 mg
- Iron
- 7 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Kosha mangsho gets its dark color from patient bhunao, not excess water. Add small splashes only when the masala risks sticking.
What to serve it with
Serve kosha mangsho with luchi for Durga Puja, or pair it with basanti pulao and sliced onions for a Bengali festive meal.
Common mistakes
- The gravy tastes thin and pale.
- Roast the onions and mutton patiently, let the fat separate, and add water only after the meat has darkened.
Storing and reheating
Refrigerate kosha mangsho in a covered container for up to 3 days, or freeze without potatoes for up to 2 months. Reheat until steaming hot.
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