Kosha Mangsho
“A luxuriously spiced mutton curry, slowly cooked to tender perfection with layers of aromatic masalas and a hint of sweetness.”
Mutton
Mustard Oil
Onion
Ginger
Garlic
YogurtWhere it comes from
Kosha Mangsho is a signature dish of the Bengali community, especially revered in Kolkata, where it is traditionally served during festive occasions like Durga Puja, highlighting the slow-cooked richness and depth of flavor.
On the Palate
How it's made
6 steps · Show ↓65 min active
How it's made
6 steps · Show ↓- 13 min
Heat mustard oil in a large wok until it begins to smoke slightly, then add bay leaf, cardamom, and cinnamon. Stir until the spices release their aromatic oils.
- 210 min
Add finely sliced onions to the wok, stirring occasionally. Cook until they turn golden brown and caramelized, releasing a sweet aroma.
Watch outAvoid burning the onions — lower the heat if they start sticking to the pan.
- 35 min
Mix in ginger and garlic paste, cooking until the raw smell disappears and the mixture turns a rich, golden color.
- 410 min
Add mutton pieces to the wok, stirring to coat them in the spice mixture. Sauté until the meat is browned on all sides, creating a deep, savory crust.
- 57 min
Stir in yogurt, garam masala, and green chilies. Cook until the oil separates from the masala, indicating a well-cooked base.
- 630 min
Add chopped tomatoes and a pinch of sugar, cooking until the tomatoes break down and integrate into the sauce. Cover and simmer on low heat until the mutton is tender and the flavors meld, about 30 minutes.
Watch outEnsure the mutton is tender — it should easily pull apart with a fork.
