Kosha Mangsho

A rich Bengali-style slow-cooked mutton curry known for its dark brown color and intense flavors.

Preparation Time

• Prep: 30 mins (plus overnight marination)
• Cook: 60 mins
• Total: 90 mins (plus marination time)

Ingredients

For the Dish

• 1 kg mutton
• 500g onions, sliced
• 2-inch ginger
• 8-10 garlic cloves
• 1.5 large tomatoes
• 6-8 green chillies
• 4 large potatoes
• 1 cup plain yogurt
• Salt to taste
• Mustard oil as needed
• 2 tsp sugar

Spices

• 1 tsp black pepper powder
• 1.5 tsp garam masala powder
• 2-4 whole dry red chillies
• 1-inch cinnamon stick
• 5-6 cloves
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tbsp ghee (for finishing)

Instructions

1. Marination:

   • Mix mutton with yogurt, some mustard oil, and 1/2 tsp turmeric powder
   • Marinate overnight in refrigerator

2. Preparation:

   • Slice onions
   • Cube tomatoes
   • Cut potatoes in halves
   • Make paste of green chillies, ginger, and garlic
   • Puree tomatoes

3. Cooking:

   • Heat mustard oil in pressure cooker
   • Add sliced onions with sugar and salt
   • Add whole garam masala and dry red chillies
   • Add black pepper powder
   • Cook until onions brown
   • Add chilli-ginger-garlic paste, cook 4-5 minutes
   • Remove mixture, grind to paste, let cool

4. Main Dish:

   • Heat more mustard oil, fry potato halves for 4 minutes
   • Add marinated mutton, fry on high heat
   • Add onion paste, tomato puree, garam masala powder
   • Add remaining turmeric and red chilli powder
   • Cook (koshano) for 10-15 minutes on medium-high heat
   • Remove potatoes to prevent mashing
   • Add 2 cups water
   • Pressure cook for 3-4 whistles or 10 mins on high flame

5. Finishing:

   • Once pressure releases, check seasoning
   • Add potatoes back
   • Cook on low flame 15-20 minutes to reduce gravy
   • Finish with 1 tbsp ghee

Notes

• Overnight marination is essential for tender meat
• ‘Koshano’ (slow cooking) is crucial for developing flavors
• Use mustard oil for authentic taste
• Don’t skip the final ghee addition
• Can be served with paratha, roti, or steamed rice
• Adjust spice levels to taste