Mutton Kosha/Kosha Mangsho
Mutton Kosha/Kosha Mangsho is a Bengali delicacy where the mutton is slow cooked with aromatic whole spices and yoghurt, that makes the gravy look rich. The slower you cook, the best your kosha will be. The mutton is marinated for at least 6 hours which helps to tenderize the meat.
Every bengali household follow different variations of the kosha recipe. The mutton pieces when slow cooked results in dark brown gravy and definitely melt in mouth meat pieces. There is no short cut for an authentic iconic recipe like this, all you need is patience. It took me straight 2 hours to finish off this process apart from the marination time. But trust me this is finger licking good and its worth it for the all the effort you take.
Though you have an option to pressure cook this recipe these days, i would advise you not to even attempt it. If you want to make make mutton Kosha, slow cook the meat on a thick bottomed kadai or preferably iron kadai.
For the best mutton kosha, marination is the first step. The mutton is marinated with onion, garlic, garam masala, turmeric powder, and salt ground mixture.
Once all the tempering is done, the mutton is slow cooked with splash of water added every one minute for next 1.5 hours, covered and then browned bits are scraped thoroughly each time. This ensures the meat is cooked and evenly browned. This process of controlled browning results in rich brown curry and thats what makes the best kosho. Make sure you do not burn the gravy in this process., else it will turn bitter. Ensure you add little water each time and cook the mutton as mentioned.
Mutton 1/2 kg
For the marination
Onion 2 medium sized
Garlic 6 cloves
Turmeric powder 1 teaspoon
Garam Masala 1 teaspoon
Curd 1/2 cup (Hung hurd or thick curd)
For the curry
Onion 4 thinly sliced (Approximately 1/2 kg onions)
Ginger paste 2 teaspoon
Garlic 6 cloves
Green Chillies 3
Coriander powder 2 teaspoon
Red Chilli powder 3 teaspoon
Kashmiri red chilli powder 1 teaspoon
Cumin powder 1 teaspoon
Curd 1 cup
Red chillies 4
Black cardamom 1
Bay leaves 3
Green cardamom 2
Mustard oil 5 tablespoons ( Preferably mustard oil)
Salt as needed
Ghee 1 tablespoon
Green chillies 3 slit(for garnish)
Hot water 750 ml
Sugar 1 teaspoon
How to start?
To marinate the mutton, add all the ingredients listed under "For the marination" in a blender and make it into a smooth paste without adding any water.
Marinate the mutton with the ground mixture and massage the mutton pieces well so that they are evenly coated. Refrigerate the marinated mutton for at least 4 to 6 hours.
To prepare the curry, first thinly slice the onions. In a mortar and pestle crush the garlic and green chillies together. In a bowl take the curd mentioned and whisk well without lumps. Set aside.
Now heat a heavy bottomed kadai add mustard oil, allow the oil to smoke. Once the oil smokes up add the cinnamon, bay leaves, green cardamom, black cardamom and clove.
Fry it for 30 seconds, now add whole red chillies and onion. Fry the onions for a minute, until the oil coats well over it. Keep the flame medium and close the kadai with a lid. Let the onion cook for at least 15 minutes, make sure you stir in between. Let the onions brown a bit. Now add ginger paste, crushed garlic green chillies. Fry for another 5 minutes in a medium or low flame, brown the onions a bit more but do not burn it. Scarp and stir continuously.
After 5 minutes, mix coriander powder, chilli powder, cumin powder in half cup of water. Add this spice mixture to the kadai. Continue cooking for another 10 minutes, until the onion turns nice reddish brown color. Let the onion mixture release oil. Adjust the flame if you feel the onions are browning too fast and that is not what we want. That will make the curry turn bitter.
Now add the marinated mutton pieces and cook on high heat for 10 to 15 minutes until the mutton gets little browned. Add the whisked curd, sugar and salt. Mix everything and fry until the moisture from the curd dries out.
Now keep the hot water ready. Add some splash of hot water over the meat mixture, stir well and keep it covered with a lid. Let it cook for one minute. After a minute you can see the curry sticking to the bottom, stir again and scrap the mixture stuck to the kadai. Browning is good and that helps to attain the color of the gravy.
Splash hot water, Stir well
Cover and cook for a minute
Stir well again, scrap the mixture and browned bits
Repeat this process for next 1.5 hours, until you see the curry reaching the dark brown color. with well cooked mutton.
Once you attain the dark brown colored curry, add water and adjust the curry consistency as per your preference. Check if the mutton is cooked. Add the slit green chillies and ghee, mix well.
Mutton Kosha/Kosha mangsho pairs well with any pulao, roti or even white rice.
Follow the slow cooking procedure mentioned above religiously as that gives the exact color and taste needed.
Cook until the mutton tears apart.
Scraping the mixture is must, and it is advised to do this recipe with patience. If the curry is not properly scraped it will result in bitter taste.
Add only hot water while cooking.
Adjust the spice level as per your preference. This was perfect for me.