Kosha Mangsho/ Bengali style Mutton Curry

Kosha Mangsho is a Bengali style delicious dry spicy mutton curry recipe. Kosha is a short from of a cooking procedure called "koshano" means stir frying the spices and mangsho means mutton which we Bengali generally use is goat meat. Among the myriad renowned Bengali dishes kosha mangsho is one dish that never fails to impress anyone. It is almost known by many that we Bengali love to eat and can sometime put it the way that we live to eat and not the other way around. I think almost in all houses we all grew up licking the yummy gravy of kosha mangsho with our fingers cooked with love by our Mothers or granny. Though with the advent of modern age where time run short such dishes are cooked with ready masala powder but previously in our house and in my granny's house they are cooked with freshly grounded masala made not in blender but with shil nora/ shilbatta/ mortar and pestle. That taste I must say is heavenly. Till date in our house we have that age old shil nora used by my Granny and if time permits we try to make such traditional dishes in a traditional way. Today I share the most traditional way of making Bengali style kosha mangsho you can skip the paste and use powder or use your blender to make the paste. This dish taste better with spice paste so do try the most loved spicy dish of Bengal Kosha Mangsho.

Preparation time :  30 minutes
Cooking time : 30 to 45 minutes 
Serves : 5 to 6



60 years old mortar pestle from my house

Ingredients : 
750 grm  goat meat/ lamb 
2 bay leaves 
½  tsp turmeric pate 
1 tsp red chilly paste or  to taste 
1 tsp  cumin paste 
1 tsp coriander paste 
¼   tsp green  chilly paste or to taste
3 to 4 tbsp onion paste 
1 tsp garlic paste 
1 tsp ginger paste 
½ cup yogurt 
½ cup mustard oil 
 two pinch of sugar 
1 tbsp ghee / clarified butter 
1 tsp  garam masala paste 
salt to taste 



Methods of Cooking :

Heat oil in a heavy bottom pan. Add garlic paste , onion paste and ginger paste. Stir and fry the masala for a while then add all the spice paste except garam masala paste. Add yogurt. Now fry the masala till oil comes out. Add mutton pieces fry with the masala. If the masala dries out add little warm water and fry the mutton in the masala well for at least 15 minutes. Then add 2 cups of water and pressure cook till the mutton is tender. Once done cook it for another few minutes so that the garvy dries up .Add ghee and garam masala paste . Mix well. Put off the flame let it sit for few minutes. Serve at room temperature with plain rice, loochi (Bengali style fried soft whole wheat bread) pulao , paratha, naan or any other Indian bread. It goes very well with mughlai paratha also do try and enjoy kosha mangsho in Bengali style.

Happy Cooking!