Kosha Mangsho
An authentic non-vegetarian recipe from West Bengal, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
750g Mutton (bone-in, curry cut)
300g Onions (finely sliced)
100g Yogurt (thick)
20g Ginger paste
20g Garlic paste
60ml Mustard oil
2piece Bay leaves
1piece Cinnamon stick
4piece Green cardamom pods
4piece Cloves
4g Turmeric powder
6g Red chilli powder
8g Coriander powder
4g Cumin powder
5g Bengali garam masala (cardamom, cinnamon, clove powder)
5g Sugar
8g Salt
15ml Ghee
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Marinate the mutton: mix the meat with yogurt, half the ginger paste, half the garlic paste, turmeric, red chilli powder, and salt. Marinate for at least 2 hours, preferably overnight in the refrigerator.
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Heat mustard oil in a heavy-bottomed kadai or pressure cooker over high heat until it smokes, then reduce to medium. This removes the raw pungency of mustard oil.
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Add sugar and let it caramelize to a deep amber color — this is the Bengali technique of adding sweetness and color to the base.
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Add bay leaves, cinnamon, cardamom, and cloves. Sauté for 30 seconds.
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Add sliced onions and fry on medium-high heat for 15–18 minutes, stirring frequently, until they are deep golden brown and almost crispy. This step is crucial — do not rush it.
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Add the remaining ginger and garlic paste. Cook for 2–3 minutes until the raw smell disappears.
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Add coriander powder and cumin powder. Stir and cook for 2 minutes.
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Add the marinated mutton and increase heat to high. Bhuno (stir-fry) the meat vigorously for 10–12 minutes, stirring constantly, until the meat is well-seared and the masala coats every piece. The oil should separate from the masala.
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Reduce heat to low, cover tightly, and cook on the lowest flame for 30–35 minutes, stirring every 8–10 minutes. The meat should cook in its own juices — do not add water unless absolutely necessary.
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Once the meat is tender and the gravy is thick and dark, add Bengali garam masala and a drizzle of ghee. Stir gently.
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Cook uncovered for 3–4 more minutes until the gravy is dry and clinging to the meat.
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Serve hot with luchi (deep-fried flatbread) or steamed rice.
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Chef's Tips
"Kosha" means slow-cooked and bhunoed (stir-fried) — the key is patience during the bhunoing step; the meat must be seared and the masala must be cooked until the oil separates.
Never add water during cooking; the meat releases its own juices which become the gravy.
Mustard oil is non-negotiable for authentic Bengali flavor — the smokiness it imparts is central to the dish.
The caramelized sugar at the beginning gives the gravy its characteristic dark color and subtle sweetness that balances the spices.
About This Dish
Kosha Mangsho is a traditional non-vegetarian dish from West Bengal, India. This authentic recipe provides exact measurements for cooking 4 servings.
- "Kosha" means slow-cooked and bhunoed (stir-fried) — the key is patience during the bhunoing step; the meat must be seared and the masala must be cooked until the oil separates. - Never add water during cooking; the meat releases its own juices which become the gravy. - Mustard oil is non-negotiable for authentic Bengali flavor — the smokiness it imparts is central to the dish. - The caramelized sugar at the beginning gives the gravy its characteristic dark color and subtle sweetness that balances the spices.
Category
Non-Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium