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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.
For 4 servings
Marinate the mutton
Prepare the spice base
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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.
This bengali recipe takes 115 minutes to prepare and yields 4 servings. At 867.69 calories per serving with 37.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the masala
Sauté (Kosha) the mutton
Slow-cook the mutton until tender
Finish and rest the curry
Serve the Kosha Mangsho hot with steamed rice, luchi (puffed bread), or parathas.
To save time, use a pressure cooker. After completing the sautéing step (Step 4), add water and pressure cook for 5-6 whistles on medium heat. Let the pressure release naturally.
Reduce the mustard oil to 3 tablespoons and omit the final addition of ghee. Use lean, boneless cuts of mutton and trim any excess fat.
Replace mutton with 500g of raw jackfruit (enchor) or large button mushrooms to make a vegetarian version called 'Enchorer Kosha' or 'Mushroom Kosha'.
Reduce the amount of red chili powder by half and omit the green chilies to make a milder version for children. Ensure the mutton is cooked until it's very tender and falls off the bone.