Learn how to make Bengal Special Mutton / Meat Curry. The name is Kosha Mangsho. This thick gravy made with the strong flavors of mutton is a favorite at every Bengali household. A little high on the spice quotient, this Kosha Mangsho recipe or Bengali Style Mutton Curry can be served with traditional crisp Bengali Luchi or with a portion of the delicious Bengali Mishti Pulao.
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Heat the mustard oil in a heavy-bottomed wok over high heat for 2 minutes.
Add the cumin seeds, cinnamon stick, cardamoms, and cloves. Let it cook for 10-15 seconds.
Add the chopped onions and stir-fry over medium heat for 7-8 minutes until softened and slightly brownish.
Season with salt, red chilli powder, turmeric powder, and ginger-garlic paste. Stir fry for 8-10 minutes with a cup of water until it releases oil.
Add the mutton pieces along with its fat. Mix well for 2-3 minutes over medium heat. Cover the wok for a few minutes over high heat.
Uncover the wok and stir cook the meat over high heat for 5-10 minutes.
Add the curd, lemon juice, and chopped coriander leaves. Stir cook for a few minutes.
Transfer the meat along with its gravy to a pressure cooker. Pour about 700ml of water and drizzle kewda water. Mix well, lock the lid, and cook until 4 whistles.
Turn off the stove, let the pressure release naturally, and serve garnished with chopped cashews.
Ensure the mustard oil is heated properly to remove its raw smell.
Use fresh mutton for the best flavor and texture.
Adjust the spice level according to your preference by reducing or increasing the red chilli powder.
Kewda water is optional but adds a unique aroma to the dish.
Serve with Bengali Luchi or Mishti Pulao for an authentic experience.
Can I use any other oil instead of mustard oil?
Mustard oil is traditional for this recipe, but you can use refined oil if needed. However, the flavor will differ.
What type of meat is best for Kosha Mangsho?
Goat meat with bones is traditionally used for Kosha Mangsho, but lamb can be used as an alternative.
Is Kewda water necessary?
No, Kewda water is optional. It adds aroma but can be skipped if unavailable.
Can I make this dish without a pressure cooker?
Yes, you can cook it in a heavy-bottomed pot, but it will take longer to tenderize the meat.
What can I serve Kosha Mangsho with?
It pairs well with Bengali Luchi, Mishti Pulao, or plain steamed rice.
Hi. I am Ravi Sisodiya. I love eating and cooking Indian Recipes. I specialize in Indian Non-Veg Recipes. Come hang out with me and be a part of the largest network to learn and cook a variety of dishes. A gourmet myself with over 25 years of cooking experience. I wish to spread recipes of Non-Vegetarian Cuisine to my viewers. Especially Chicken, Mutton, and Fish recipes. I will also cover recipes from various regions in India. Will bring before you non-veg recipes from the kitchens of royal people.
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