Loading...
A classic Bengali delicacy where tender mutton pieces are slow-cooked in a rich blend of spices until the gravy is thick and clings to the meat. This semi-dry curry is bursting with robust flavors and is perfect with luchis or rice.
For 4 servings
Marinate the Mutton
Prepare the Base
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
A classic Bengali delicacy where tender mutton pieces are slow-cooked in a rich blend of spices until the gravy is thick and clings to the meat. This semi-dry curry is bursting with robust flavors and is perfect with luchis or rice.
This bengali recipe takes 115 minutes to prepare and yields 4 servings. At 636.14 calories per serving with 55.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Bhuna the Mutton
Cook Until Tender
Finish and Serve
This recipe works wonderfully with chicken (to make Chicken Bhuna or Kosha) or lamb. Adjust the cooking time accordingly; chicken will cook much faster.
For a spicier version, add 2-3 slit green chilies along with the onions or increase the amount of red chili powder.
If you prefer a gravy-based curry (Jhol) instead of a semi-dry one, add an extra cup of hot water and adjust the salt.
You can add other vegetables like carrots or turnips along with the potatoes for added texture and nutrition.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish is rich in heme iron from the mutton, a type of iron that is easily absorbed by the body. It helps in the formation of red blood cells, prevents anemia, and boosts energy levels.
The use of spices like turmeric (with its active compound curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
The combination of various spices, particularly garlic and ginger, is known to have properties that can help strengthen the immune system and protect against common infections.
One serving of Mangsho Bhuna (approximately 350g) contains around 450-550 calories. The exact count can vary based on the fat content of the mutton and the amount of oil used.
Mangsho Bhuna can be part of a balanced diet when eaten in moderation. Mutton is a great source of protein and iron. However, it is also high in saturated fat and calories. To make it healthier, you can trim excess fat from the mutton and use a moderate amount of oil.
'Bhuna' is a cooking technique that involves sautéing the meat with spices over medium to high heat until the moisture evaporates and the oil separates. This process is vital for developing the deep, caramelized, and robust flavors that characterize the dish.
Yes, absolutely. You can substitute mutton with bone-in chicken pieces to make a classic Bengali 'Chicken Kosha'. Reduce the cooking time significantly; chicken will be tender in about 25-30 minutes of simmering or 2-3 whistles in a pressure cooker.
Leftover Mangsho Bhuna can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.
If your gravy is too watery after the mutton is cooked, simply remove the lid and cook on high heat for 5-10 minutes. The excess water will evaporate, and the gravy will thicken to the desired consistency.