Bengali Mutton Kosha (Kosha Mangsho) Recipe
Bone-in mutton marinated in yogurt and mustard oil, then fried slowly (kosha) with onions and potatoes until the gravy is dark and clings. Serve with luchi or rice.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Marinate
Mix the mutton with the marinade ingredients. Cover and rest for at least 1 hour, or overnight in the fridge.
- 02Heat the oil
Heat mustard oil until it smokes lightly, then lower the heat. Add bay leaf, cardamom and cinnamon.
- 03Brown the onions
Add the onions and sugar. Fry on medium for 12 to 15 minutes until deep brown.
- 04Kosha the mutton
Add the mutton with its marinade. Fry on medium-low for 20 minutes, stirring often, until the oil separates and the masala darkens.
- 05Add potatoes and simmer
Add the potatoes and 300 ml hot water. Cover and cook on low for 50 to 60 minutes until the mutton is tender.
- 06Finish
Uncover and thicken the gravy. Stir in garam masala and ghee. Rest 10 minutes and serve.
Questions
Do I need mustard oil?+
It gives the dish its character. Heat it until just smoking to mellow the raw pungency.
Can I pressure cook it?+
Yes. After the kosha step, cook under pressure for 7 to 8 whistles, then reduce the gravy.
Why add potatoes?+
It is the classic Bengali way. They soak up the gravy and make the dish go further.