Mutton Kosha – Bengali Mutton Curry
Kosha mangsho is the Bengali version of mutton curry. It traditionally has less gravy than mutton curries eaten in other parts of India. This dish is prepared in a kosha style, similar to bhuna style slowly cooked.
Kosha mangsho is traditionally prepared as part of the celebration of Kali Puja, a festival dedicated to the Hindu goddess Kali, celebrated on the New Moon day of the Hindu month Kartik. It is cooked for a very long time to get rich, dark-brown gravy and melt-in-the-mouth mutton pieces.
Mutton kosha is usually served with porota or polao. It tastes great even with rice.
Method to prepare:
- To marinade, combine medium quartered onions, 2-3 roughly chopped garlic, 100 g yogurt, 1 tsp salt, turmeric, and shahi garam masala to a grinder jar. Ground to form a smooth paste.
- Cover all the mutton pieces with the mixture. Cover and allow the mutton to marinate in the refrigerator for about 8 hours. If you want to make mutton immediately, you can marinate for 1 hrs.
- Cut 3 large – medium onions into thin slices. Using a mortar and pestle, crush together 10 g garlic and 20 g green chilies to a paste.
- Heat oil to it. Once the oil is heated, add the dried red chilies, bay leaves, cinnamon, green cardamom, black cardamom, and cloves to it.
- Add the onions and fry them on a medium flame till they are golden brown. Combine the ginger paste, and garlic and green chili paste and stir for 5 minutes. Add the coriander, cumin, and red chili mixed with 100 g of water. Continue to fry the onions along with the spices.
- Add the marinated mutton to the pan. Raise the heat and mix everything thoroughly. Fry the mutton, stirring frequently on high heat. Beat 1 cup yogurt until it is lump-free and add it to the pan or you can tomato puree. Also, add 8 g salt and 1 tsp sugar at this point. Mix everything and keep frying.
- On medium heat add a splash of hot water to the pan. Stir it in and cover the pan and cook for a minute.
- Add about 4 slit green chilies for flavor. Cover and cook until the mutton is tender.
- Turn off the heat and add a little bit of ghee. Cover and let it rest for about 2 minutes before serving. Garnish with coriander leaves if you like to add.