Kosha Mangsho

Kosha Mangsho Recipe - A Delicious Indian Dish with Onion, Cardamom, and More

Region / culture: India | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Kosha Mangsho is a traditional Bengali dish that is a spicy and flavorful mutton curry. It is a popular dish in Bengali households and is often served during special occasions and festivals.

History

Kosha Mangsho has its origins in the state of West Bengal in India. It is a dish that has been passed down through generations and is a staple in Bengali cuisine. The slow cooking process and the use of aromatic spices give this dish its unique and delicious flavor.

Ingredients

mutton (or chicken) - 700 g
Sliced onion - 125 g
cloves - 6 nos
Small cardamom - 5 nos
Big cardamom - 4 nos
cinnamon sticks - 2 sticks
Red Chilli Paste - 2 tsp
turmeric powder - 1.5 tsp
Roasted cumin Powder - 1.5 tsp
curd - 60 g
salt - to taste
mustard oil - 120 ml
ginger garlic Paste - 30 g

How to prepare

Cut the mutton into small pieces and set aside.
Heat oil in a pan and add the whole spices. When they crackle, add sliced onions and cook until soft. Add ginger garlic paste.
Stir for 3 minutes and add red chilli paste and turmeric powder. Add the mutton pieces and cook well until the oil separates from the masala. Add beaten curd, roasted cumin powder, and salt. Cook for about 15 minutes until the onions blend into the masala.
Cover with a lid and simmer for 20 minutes on a tawa (indirect heat) to tenderize the meat.
Serve hot. (Note that no water is used.)

Variations

You can use lamb or beef instead of mutton.
Add potatoes or boiled eggs to the curry for a different twist.

Cooking Tips & Tricks

Make sure to cook the mutton on low heat to ensure that it becomes tender and flavorful.

- Use fresh and high-quality spices for the best flavor.

- Marinating the mutton in yogurt and spices before cooking can help tenderize the meat and infuse it with flavor.

Serving Suggestions

Kosha Mangsho is traditionally served with steamed rice or paratha. It can also be enjoyed with roti or naan.

Cooking Techniques

The key to making a delicious Kosha Mangsho is slow cooking the mutton until it is tender and the flavors have melded together.

Ingredient Substitutions

If you don't have access to mustard oil, you can use vegetable oil as a substitute.

Make Ahead Tips

Kosha Mangsho tastes even better the next day, so you can make it ahead of time and reheat it before serving.

Presentation Ideas

Garnish the Kosha Mangsho with fresh coriander leaves and serve it in a traditional copper or brass serving dish for an authentic touch.

Pairing Recommendations

Kosha Mangsho pairs well with a side of cucumber raita or a fresh salad.

Storage and Reheating Instructions

Store any leftover Kosha Mangsho in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 20g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Kosha Mangsho is rich in iron, zinc, and vitamin B12.

Alergens

This recipe contains dairy (curd) and mustard oil.

Summary

Kosha Mangsho is a high-protein dish that is rich in flavor and nutrients. It is a great source of iron and vitamin B12.

Summary

Kosha Mangsho is a delicious and flavorful mutton curry that is a favorite in Bengali cuisine. With the right spices and slow cooking technique, you can create a dish that is sure to impress your family and friends.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Kosha Mangsho. It was many years ago, when I was just a young girl living in a small village in West Bengal. My grandmother, who was a fantastic cook, had been preparing this traditional Bengali dish for as long as I could remember, and I was always in awe of her culinary skills.

One day, as I watched her in the kitchen, I asked her how she had learned to make such a delicious dish. She smiled at me and told me the story of how she had acquired the recipe from a dear friend many years ago.

She explained that Kosha Mangsho is a slow-cooked Bengali mutton curry that is rich in flavor and spices. It is traditionally made with tender pieces of mutton, cooked with onions, tomatoes, ginger, garlic, and a blend of aromatic spices. The key to making a perfect Kosha Mangsho lies in the slow cooking process, allowing the meat to absorb all the flavors and become tender and succulent.

My grandmother's friend, who had grown up in a traditional Bengali family, had taught her the recipe when they were young girls. They would spend hours in the kitchen together, learning from each other and experimenting with different flavors and techniques.

As my grandmother shared the recipe with me, I could see the passion and love she had for cooking. She explained each step in detail, from marinating the mutton in yogurt and spices to slow-cooking it until it was tender and flavorful. She also taught me the importance of using fresh ingredients and cooking with care and patience.

Over the years, I have made this dish countless times, perfecting the recipe and adding my own personal touch to it. I have shared it with friends and family, who have all raved about its delicious taste and authentic flavors.

Whenever I make Kosha Mangsho, I am reminded of my grandmother and the special bond we shared over our love for cooking. I am grateful for the knowledge and skills she passed down to me, and I cherish the memories of our time spent together in the kitchen.

As I prepare the mutton curry, the familiar aroma of spices fills the air, and I can't help but smile as I remember the wonder I felt when I first saw this recipe. It is a dish that holds a special place in my heart, connecting me to my Bengali roots and the traditions of my family.

In every bite of the rich and flavorful Kosha Mangsho, I taste the love and dedication that went into making it. And I am proud to carry on the legacy of this beloved recipe, passing it down to future generations and sharing the joy of cooking with others.