Kosha Mangsho ( Authentic Bengali Mutton Curry)

Kosha Mangsho ” is an authentic Bengali mutton curry  which is deliciously spicy. It is a velvety gravy made by marinating the mutton pieces in hung curds/yogurt,mustard oil and cooked with a flavorful mix of spices . The authentic flavors of the spicy Bengali curry comes out  when one bites into the juicy pieces of  well cooked meat. This curry would top the list and make for a perfect weekend lunch menu item when paired with Indian flat breads or pulao.

    During my first year in theUnited States,as a graduate student,  I shared an apartment with a Bengali girl from my country.The only time I have tasted anything Bengali until then was the Bengali sweets back home, I had not much exposure to authentic Bengali curries, growing up in the south of India.

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Picture Courtesy : The Net

It was the day of Durga Pooja, we both missed home & wanted to be a part of the Indian festivities happening in town here, soon enough my friend was invited for the Durga pooja celebrations from the Bengali Association in town. She took me along for the Durga Pooja celebrations, it was my first seeing the Bengali version of Goddess Durga up close, she looked so beautiful & ferocious at the same time. Every lady in the ‘pandal’ was dressed in some form of deep red and white, with kajal lined eyes and looked very much like the Devi herself, which made me feel instantly at home.

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Picture Courtesy : The Net

The fire dance, the laughter, the fun began and soon enough we were escorted to the elaborate lunch service.Each food item was clearly labelled and the ingredients mentioned , I was shocked to see a label that read ‘Kosha Mangsho’  and the ingredient listed was meat.Confused,I pulled my friend closer & whispered, “Isn’t it a pooja celebration, how are they serving non-vegetarian dishes?”My friend laughed out loud and said the Bengali Durga loves non-vegetarian food and would not have lunch without meat or fish.It was another first for me, coz up until then I was raised to believe that non vegetarian food and pooja’s don’t mix, meat is off the table on auspicious days, in the south. How did that change from the south of India to the East of it, I wondered as my friend served me the dish on a plate, along with some yummy food .It was the most delicious curry, I  had ever tasted , perhaps Durga was alright with me becoming a Bengali for a day, I thought and devoured the curry. Ever since then, it has been a favorite of mine, a go to for mutton curries, when I prepare it at home.Enjoy it with family and friends.

 

Ingredients

For the marinade

  • 2 pounds of Mutton
  • 1/2 cup Hung Curd
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic Paste
  • 1 tbsp Mustard Oil

For the gravy

  • 2 tbsp Mustard Oil
  • 2 Bay Leaf
  • 2 Black Cardamom
  • 3-4 Green Cardamom
  • 1 inch Cinnamon
  • 2-3 Cloves
  • 3-4 Dry Red Chillies/ Red Chili Powder (1tbsp)
  • 1 tbsp Sugar
  • Cup Onion Thinly Sliced
  • 1 tsp Ginger Chopped
  • 1 tsp Garlic Chopped
  • 2  Tomatoes Cubed
  • 2 tsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 2 tsp Kashmiri Red Chilli Powder
  • 1 tsp Cumin Powder
  • Salt to taste
  • 1/2 tsp Garam Masala Powder
  • 2 tbsp Lemon Juice
  • Fresh Coriander

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Method :

  1. Mix all the ingredients for the marinade and marinate for 3-4 hours.

  2. Heat mustard oil in a pressure cooker.

  3. Slightly crush black cardamom, green cardamom, cinnamon and cloves.

  4. When the oil is hot, add bay leaf, crushed garam masala, dry red chillies and sugar and fry for a few seconds.

  5. Add onion and fry until slightly browned.

  6. Add ginger and garlic and fry until nicely browned.

  7. Now add tomatoes and cook for 2 minutes.

  8. Add the mutton pieces along with the marinade and fry for 5-6 minutes on high heat.

  9. Add coriander powder, turmeric powder, red chilli powder, cumin powder and salt and cook for 2-3 minutes.

  10. Now add a cup of water and pressure cook until mutton is done.

  11. Remove the pressure cooker from heat and let the pressure release.

  12. Open the lid and add garam masala powder and lemon juice and mix well.

  13. Cook for another 3-4 minutes until the gravy is slightly thickened.

  14. Garnish with fresh coriander.

  15. Serve hot with Indian Flat breads or Pulao.

     

    Please check the link below for other mutton recipes previously published:

https://stirringmyspicysoul.com/2017/10/01/hyderabadi-marag-soupspicy-south-indian-mutton-soup/

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