Mutton Kosha (Kosha Mangsho)
Mutton Kosha is a traditional Bengali dish made with tender pieces of mutton (goat meat) that are slow-cooked or sautéed in a thick, well-spiced gravy until it reaches a state of deep caramelization.
Ingredients
- 1 kg Mutton (cut and leaned)
- 2 pieces Onion (chopped)
- 2 tablespoons Ginger garlic paste
- 100 grams Yogurt
- 2 pieces Cinnamon Stick
- 5 pieces Cardamom
- ½ tablespoon Cumin seeds
- 2 pieces Bay Leaf
- 2 pieces Cloves
- 5 pieces Black Pepper
- ⅕ tablespoon Javitri
- ⅕ tablespoon Nutmeg
- 1 tablespoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder
- 1½ tablespoon Red Chili Powder
- ½ tablespoon Sugar
- ½ tablespoon Coriander Powder
- ½ tablespoon Cumin Powder
- 1 tablespoon Roasted Garam Masala (grinded dry roasted coriander seeds, dry chili, and cumin seeds
- Salt to taste
Instructions
- Heat the fireplace or chulha or gas oven, heat a brass kadai or any wok you like to use for the cooking.
- Add oil and heat the wok.
- When the oil is hot, add all the whole spices like Cinnamon Stick, Cardamon, Cumin, Bay Leaf, Cloves, Black Pepper.
- Add the chopped onions, fry it lightly and add the mutton pieces.
- Stirring 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 half spoon salt.
- Sauté it for 10 mins. Cover it with a lid so that the water comes out from the mutton.
- Add Nutmeg as required and the beaten yogurt, and mix it quickly so that the yogurt does not get bubbles in it.
- 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.
- Cook it on low heat. After 25 mins add the garam masala and stir it well. By this time the mutton will get well cooked and your Mutton Kosha is ready. Serve it steamed rice, pulao, roti, naan, or paratha.
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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.
Slow-cooking on a low heat gives the rich taste and texture to the dish by allowing the flavors of the spices to infuse properly and deeply caramelize the gravy. It will also facilitate softening of the meat.
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.
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