Mutton Kosha (Kosha Mangsho)
Bengali Mutton Kosha is a traditional Bengali dish made by cooking mutton in mustard oil and gravy made from beaten yoghurt, onions and aromatic spices. The roasted masala added near the end is what makes this dish so special, I believe.
Ingredients
- Mutton – 1 Kg cut and cleaned
- Onions – 2 Nos
- Mustard oil – 4 tbsp
- Ginger garlic paste – 2 tbsp
- Yoghurt beaten – 100 gms
- Cinnamon Stick – 2 Nos
- Cardamom – 5 Nos
- Cumin seeds – Half tbsp
- Bay Leaf – 2 Nos
- Cloves – 2 Nos
- Black Pepper – 5 Nos
- Turmeric – 1 Tbsp
- Kashmiri Red Chili Powder – 1 tbsp
- Red Chili Powder – 1.5 tbsp
- Sugar – Half tbsp
- Roasted Masala Powder - 2 tbsp ground roasted coriander, dry chili, cumin seeds
- Coriander powder – Half tbsp
- Cumin powder – Half tbsp
- Javitri – ⅕ tbsp
- Nutmeg – ⅕ tbsp
- Salt – As required
- Lukewarm water as much as required
Instructions
- Heat the fireplace or chulha or gas oven, heat a brass kadai or any wok you like to use for the cooking.
- Add the mustard oil and heat it.
- Now, add all the whole spices like Cinnamon Stick, cardamom, Cumin, Bay Leaf, Cloves, Black Pepper.
- (Pro Tip: Let the whole spices sizzle briefly in mustard oil to release their aroma without burning.)
- Add the chopped onions, fry it lightly and add the mutton pieces.
- Stir the mutton nicely.
- Add ginger garlic paste and stir fry it. When the raw aroma of the ginger & garlic paste goes out then add all the powder masalas like Turmeric, Kashmiri Red Chili Powder, Red Chili Powder, Sugar, Coriander, Dry Chili, Cumin, Coriander, Cumin and salt.
- Sauté it for 10 mins. Cover it with a lid so that the water comes out from the mutton.
- Add the Nutmeg, javitri, roasted masala powder and the beaten yogurt, and mix it nicely so that the yogurt does not have any bubbles in it.
- (Pro Tip: Add beaten yoghurt gradually and stir continuously to prevent curdling in the hot masala.)
- Keep it for 5 mins and add lukewarm water (if you give normal water then it will slow the boiling process) as required to cook the mutton.
- (Pro Tip: Keep the mutton at a gentle simmer).
- After 25 mins add the garam masala and stir it well. By this time, the mutton will get well cooked, and your Mutton Kosha will be ready.
Video
Subscribe to My YouTube Channel Mitar Cooking!
Notes
I choose mutton pieces with bones and slight fat in them either from the shoulder of the goat or from the legs to make this dish.
Though not mandatory, you can marinate the mutton pieces to make mutton kosha. Overnight marination with yogurt and ginger-garlic paste along with the spices is best. You can also marinate it for a couple of hours. To tenderize the mutton further, add raw papaya.
Caramelization is very important to cook this dish. You must sauté the spices as well as the onion paste until it turns dark brown. Continue stirring until the spices release their natural oils and you see the oil separating. This will add richness and depth to the gravy.
Garnish the dish if you want with crispy fried onions (beresta) for better presentation and to add bit of crunchiness. This will also add to the texture and flavor of the dish. Let it rest for some time before serving so that the flavors mix nicely and settle down.
Nutrition Info (Estimation Only)
Nutrition Facts
Mutton Kosha (Kosha Mangsho)
Amount per Serving
Calories
442
Calories from Fat 315
% Daily Value*
Fat
35
g
54
%
Saturated Fat
15
g
94
%
Trans Fat
0.003
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Cholesterol
105
mg
35
%
Sodium
916
mg
40
%
Potassium
453
mg
13
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
26
g
52
%
Vitamin A
878
IU
18
%
Vitamin C
1
mg
1
%
Calcium
71
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!