A treasured Bengali classic, this slow-cooked mutton curry features tender meat in a rich, spicy, and thick gravy. The secret is the 'kosha' technique, patiently sautéing the mutton until the flavors are deep and unforgettable. A true weekend indulgence.
Experience the magic of Bengali celebrations with Luchi, a soft, puffy, deep-fried bread. Made from refined flour (maida), these ethereal white pillows are incredibly light and airy. A quintessential part of any festive meal or Sunday breakfast, they are traditionally paired with classics like Aloo Dum or Cholar Dal.
Aromatic, perfectly spiced Kosha Mangsho with fluffy luchi - pure comfort food for your soul!
This bengali dish is perfect for snack or dinner. With 1263.34 calories and 43.85g of protein per serving, it's a nutritious choice for your meal plan.
68gfat
1 inch cinnamon stick
4 pcs green cardamoms
1 pcs black cardamom
4 pcs cloves
4 pcs onion (medium, thinly sliced)
1 tbsp ginger paste
1 tbsp garlic paste
3 pcs green chilies (slit lengthwise)
2 pcs tomato (medium, finely chopped)
1.5 tsp kashmiri red chili powder (for color)
1 tsp cumin powder
1.5 tsp coriander powder
2 cup hot water (as needed)
1 tsp garam masala powder
1 tbsp ghee
Instructions
1
Marinate the mutton
In a large bowl, combine the mutton pieces with yogurt, 2 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tsp salt, and 2 tbsp of mustard oil.
Mix everything well, ensuring each piece is coated.
Cover and let it marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
2
Prepare the spice base
Heat the remaining mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking.
Carefully add the sugar and let it caramelize slightly for about 30 seconds. This helps give the curry its dark color.
Add the whole spices: bay leaves, cinnamon stick, green and black cardamoms, and cloves. Sauté for 30-40 seconds until fragrant.
Add the thinly sliced onions and fry on medium heat, stirring frequently, until they turn a deep golden brown. This is a crucial step and will take about 15-20 minutes.
Add 1 tbsp each of ginger paste and garlic paste. Sauté for 2 minutes until the raw smell disappears.
3
Cook the masala
Add the chopped tomatoes and slit green chilies. Cook until the tomatoes become soft and mushy, about 5-7 minutes.
Add the powdered spices: 0.5 tsp turmeric, Kashmiri red chili powder, cumin powder, and coriander powder. Add a splash of water to prevent them from burning.
Sauté the masala on medium-low heat, stirring continuously, until the oil begins to separate from the sides. This should take another 5-7 minutes.
4
Sauté (Kosha) the mutton
Add the marinated mutton to the pan and mix it thoroughly with the masala.
Increase the heat to medium-high and sauté the mutton for 15-20 minutes, stirring frequently. The mutton will release its own juices.
Continue cooking and stirring until most of the moisture has evaporated and the oil starts to separate from the masala again. The mutton pieces will be well-browned.
5
Slow-cook the mutton until tender
Reduce the heat to low. Add 1 cup of hot water and the remaining salt. Stir well to combine.
Cover the pan with a tight-fitting lid and let the mutton simmer gently.
Cook for 60-75 minutes, or until the mutton is completely tender. Stir every 15 minutes to prevent sticking, adding a little more hot water if the gravy gets too thick.
The final gravy should be thick and should cling to the mutton pieces.
6
Finish and rest the curry
Once the mutton is cooked, turn off the heat. Sprinkle the garam masala powder and drizzle the ghee over the top.
Gently stir it in, cover the pan, and let the Kosha Mangsho rest for 10-15 minutes before serving. This allows the flavors to meld beautifully.
7
Serve the Kosha Mangsho hot with steamed rice, luchi (puffed bread), or parathas.
405cal
6gprotein
49gcarbs
20gfat
Ingredients
2 cup Maida (also known as all-purpose flour)
2 tbsp Ghee (melted, for the dough (moyan))
0.75 tsp Salt
1 tsp Sugar (helps with a soft texture)
0.5 cup Warm Water (adjust as needed)
2 cup Vegetable Oil (for deep frying)
Instructions
1
Prepare the Dough (10-12 minutes)
In a large mixing bowl, combine the maida, salt, and sugar. Whisk them together to ensure even distribution.
Pour the melted ghee over the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for soft, flaky luchis.
Gradually add warm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes until you have a smooth, pliable, and semi-soft dough. It should be firm but not hard, and not sticky.
2
Rest the Dough (30 minutes)
Cover the dough with a damp kitchen towel or a lid.
Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, which makes the luchis easier to roll and helps them puff up perfectly during frying.
3
Divide and Roll the Luchis (10 minutes)
After resting, knead the dough again for one minute to smoothen it out.
Divide the dough into 16 equal-sized small balls. Roll them between your palms to make them smooth and crack-free.
Apply a drop of oil to your rolling surface and rolling pin. Take one dough ball and roll it into a thin, even circle about 3-4 inches in diameter. Avoid using dry flour for dusting as it will burn in the oil.
4
Fry the Luchis (15 minutes)
Heat the oil in a deep kadai or pan over medium-high heat. To check if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
Carefully slide one rolled luchi into the hot oil. It will sink and then float up.
As it floats, gently press the center with the back of a slotted spoon. This encourages it to puff up completely like a balloon.
Once puffed, flip it over and cook for another 15-20 seconds. Luchis are traditionally pale white or a very light cream color, not golden brown.
Quickly remove the luchi from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
5
Serve Immediately
Repeat the frying process for all the remaining luchis.
Luchis are best enjoyed hot and fresh, right out of the kadai. Serve immediately with your favorite curry, such as Aloo Dum, Cholar Dal, or Kosha Mangsho.
