Mutton Kosha

Mutton Kosha is also known as Kosha Mangsho is another popular mutton dish from Bengal. It is a must for all Bengali festivals or any special occasion.

Kosha Mangsho is an iconic Bengali dish where the mutton is slowly cooked on low flame for a long time to get a rich, spicy dark brown gravy.

To prepare Kkosha Mangsho, you will need a good amount of onion, ginger-garlic paste, and lots of spice. Traditionally cooked in mustard oil and serve with Bengali Mishti pulao or Luchi.

Instructions:

-Cut one onion into small cubes and blend it in a blender.

-In a large bowl, put the lamb pieces. Add salt, ginger-garlic paste, onion paste, two tablespoons of oil, yoghurt and all the ground spices.

-Mix everything very well to integrate the spices with the meat and let it marinate for 2 hours or overnight into the fridge.

-Put a pan with oil on medium-high heat. When it is hot add bay leaf, cinnamon stick, cardamoms, cloves and whole black peppercorn.

-Add chopped onions and fry until golden brown.

-Add the marinated meat. Stir everything well and let it cook on high heat until the meat releases the water.

-Add 1 cup of water and lower the flame to medium-low and cover the pot.

-Let it cook with the lid on until the lamb is tender and don’t forget to stir periodically so that it does not stick to the bottom.

-Once you are happy with the colour and the consistency of the gravy turn off the heat and let it rest with the lid on for few minutes before serving.

-Serve them with Luchi, Chapati or Naan.

Related Basics:

• Ginger-garlic paste
• Garam Masala

Mutton Kosha

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Marinate 2 hours hrs

Total Time 3 hours hrs

Servings: 4

Cuisine: India

Calories: 190

Ingredients Method

Ingredients

  

• 1kg lamb with bone
• 1 large onion finely chopped
• 1 medium-sized onion to prepare onion paste
• 2 tablespoons ginger-garlic paste
• 1 plain yoghurt
• Salt to taste
• 3-4 tablespoons of oil

Spices

• 2 bay leaves
• 1/2 cinnamon stick
• 3-4 green cardamoms
• 7-8 cloves
• 7-8 whole black peppercorns
• 1 and 1/2 teaspoons cumin powder
• 1 and 1/2 teaspoons coriander powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ½ teaspoon ground black pepper

Method

 

1. Cut one onion into small cubes and blend it in a blender.
2. In a large bowl, put the lamb pieces. Add salt, ginger-garlic paste, onion paste, two tablespoons of oil, yoghurt and all the ground spices.
3. Mix everything very well to integrate the spices with the meat and let it marinate for 2 hours or overnight into the fridge.
4. Put a pan with oil on medium-high heat. When it is hot add bay leaf, cinnamon stick, cardamoms, cloves and whole black peppercorn.
5. Add chopped onions and fry until golden brown.
6. Add the marinated meat. Stir everything well and let it cook on high heat until the meat releases the water.
7. Add 1 cup of water and lower the flame to medium-low and cover the pot.
8. Let it cook with the lid on until the lamb is tender and don’t forget to stir periodically so that it does not stick to the bottom.
9. Once you are happy with the colour and the consistency of the gravy turn off the heat and let it rest with the lid on for few minutes before serving.
10. Serve them with Luchi, Chapati or Naan.