Kosha Mangsho is a Bengali cuisine recipe. The key differentiating ingredient used here are potatoes, that sets it apart from other mutton gravies in the Indian cuisine. Also, it has more gravy than juice, a consequence of slow cooking, retaining the moisture of the mutton- ‘Kosha’ means sautéed and ‘Mangsho’ means mutton in Bengali.
Kosha Mangsho is sweet and spicy on the palate owing to use of both sugar and chilli, a signature method of Bengali cuisine. In India, especially Bengal, this dish is made during Kali Puja during the Hindu month of Kartik.
So try this authentic mutton curry that takes you back in time!
1kg mutton, medium cut
3 potatoes, halved
4 large onions, chopped
3 large tomatoes, chopped
6-7 garlic cloves
2 inch ginger
1/2 cup yogurt
2 tbsp ginger-garlic paste
4 tbsp mustard oil
2 tbsp ghee
1 tsp cumin seeds
1 bay leaf
1 small cinnamon stick
1 black cardamom
2 green cardamoms
2 tsp sugar
1 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp coriander powder
1 tsp garam masala powder
1 tsp salt, or to taste
1/2 cup water
2 green chillies, chopped
Step 1: Marinate the mutton with yogurt and ginger-garlic paste for 3-4 hours.
Step 2: Make a paste of the chopped onions, tomatoes, garlic cloves and ginger. Set aside.
Step 3: Heat mustard oil and 1 tbsp of ghee in a pressure cooker. Into that, add cumin seeds, bay leaf, cinnamon stick, cloves, black cardamom and green cardamom. Let it crackle.
Step 4: Now add sugar. This allows the Kosha Mangsho to caramelise and impart the requisite brown colour.
Step 5: Now add the paste made in Step 2. Stir and cook till the oil separates.
Step 6: Add the turmeric powder, red chilli powder, coriander powder and mix.
Step 7: Now add the marinated mutton into the cooker. Mix, cover and cook till the moisture evaporates and is sautéed well.
Step 8: Add the potatoes and salt. Mix.
Step 9: Add the garam masala and 1 tbsp of ghee. Mix and add 1/2 cup water.
Step 10: Pressure cook for 5-6 whistles. Allow it to cool and check the doneness of the mutton. Also check and adjust the seasoning.
Step 11: Sprinkle the chopped green chillies and serve hot with plain boiled rice!