In Bengali culture, kosha mangsho isn’t just a dish; it’s a culinary legend, a taste that ignites celebrations, festivals, and those cherished family gatherings.
But where does this delicacy come from? In Kolkata, a 95-year-old Restaurant gem known as Golbari. It has an iconic status in the city and it beckons food lovers from far and wide. If you’re up for a taste adventure, be warned: Golbari’s kosha mangsho or Gol barir kosha mangsho isn’t for the faint-hearted; it’s legendary for its fiery kick!
With our Golbari Kosha Mangsho recipe, you can bring the magic of Kolkata’s most beloved dish right into your own kitchen. So, roll up those sleeves, tie on that apron, and get ready to embark on a flavourful journey like no other!
Ingredients
The Key Players in Kosha Mangsho Magic
- 1 kg Mutton (preferably with bones for extra flavour) — our mutton is melt-in-your-mouth as it is from the finest goat breeds, each goat weighing within 6 – 9 kgs. This is what makes it is super tender and quick to cook.
- Onions: 4 large, finely sliced
- Tomatoes: 2 large, finely chopped
- Ginger: 2-inch piece, grated
- Garlic: 8-10 cloves, minced
- Yogurt: 1 cup
- Mustard Oil: 1/2 cup
- Green Chilies: 4-5, slit
- Bay Leaves: 2
- Cinnamon Stick: 1-inch piece
- Cardamom Pods: 4-5
- Cloves: 4-5
- Turmeric Powder: 1 teaspoon
- Red Chili Powder: 2 teaspoons
- Coriander Powder: 2 teaspoons
- Cumin Powder: 1 teaspoon
- Garam Masala Powder: 1 teaspoon
- Salt: to taste
- Fresh Coriander Leaves: for garnish
Important points to consider when cooking Kosha Mangsho
First things first, let’s decode the name: “Kosha” means frying for a loooong time, so, this isn’t a pressure cooker curry that you can simply marinate, toss-on onion-garlic paste and cook. Nope, we’re talking about letting those meaty juices work their magic, with minimal water added. It might seem like a marathon, but trust us, the finish line is oh-so worth it!
Now, let’s talk about colour, shall we? Forget those flashy red curries you see at every corner. Authentic Kosha Mangsho rocks a deep, rich brown hue that’s as unique as it is delicious. How do we achieve this culinary masterpiece? It’s all about caramelising sugar in oil before frying those onions to perfection. Let’s dive in and whip up some Kosha Mangsho magic together!
Cooking Steps: Let the Kosha Mangsho Adventure Begin!
1.
Marination Magic: Infusing Flavour Into the Mutton
Start by marinating the mutton with yogurt, grated ginger, minced garlic, turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Let it marinate for at least 2 hours, or overnight for maximum flavour infusion.
Marinating the mutton ensures that the flavours penetrate deep into the meat, resulting in a more succulent and flavorful dish.
2.
Sizzle and Spice: Tempering the Aromatics
Heat mustard oil in a heavy-bottomed pan or kadhai over medium heat. Add the bay leaves, cinnamon stick, cardamom pods, and cloves. Let them sizzle for a few seconds to release their aromatic flavours.
The tempering of whole spices in hot oil is a crucial step in Bengali cooking, as it adds layers of aromatic depth to the dish.
3.
Onion Odyssey: Caramelising the Onions
Add the finely sliced onions to the pan and sauté until they turn golden brown and caramelised. This step is crucial for preparing bengali mutton kosha as it imparts sweetness and depth to the kosha mangsho gravy.
Caramelising the onions brings out their natural sugars, adding a rich and sweet flavour to the dish.
4.
Tangy Tomato Twist
Stir in the finely chopped tomatoes and cook until they soften and break down, forming a thick gravy base.
Tomatoes add a tangy sweetness to the gravy, balancing the richness of the mutton.
5.
Mutton Melody: Cooking the Marinated Mutton
Add the marinated mutton to the pan along with the green chilies. Cook on medium heat, stirring occasionally, until the mutton is well-seared and browned.
Cooking the mutton over medium heat allows it to develop a deep, caramelised crust while remaining tender and juicy on the inside.
6.
Simmer and Stir: Developing the Flavours
Reduce the heat to low and cover the pan. Let the kosha mangsho simmer for about 1.5 to 2 hours, or until the mutton is tender and the gravy is thick and flavorful. Stir occasionally to prevent sticking.
Simmering the dish slowly allows the flavours to meld together, resulting in a rich and aromatic gravy.
7.
Garnish Galore: Adding the Final Touches
Once the mutton is cooked to perfection, sprinkle garam masala powder over it and give it a final stir. Garnish with fresh coriander leaves for a pop of colour and freshness.
Garam masala adds a warm, aromatic flavour to the dish, while fresh coriander leaves add a burst of colour and freshness.
Kosha Mangsho: A Versatile Delicacy
Now that you have unlocked the secret mutton kosha recipe, you can create it right in your own kitchen. Whether you are craving basanti pulao mutton kosha or fried rice and mutton kosha or just want to have it with luchis (deep-fried flatbread) this Bengali delicacy pairs perfectly with anything to give a truly indulgent dining experience.
SUBMITTED BY:
Swati Naik
FreshToHome Customer Since 2022
Mutton Maniac & Occassional Home Chef