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Kosha Mangsho (Bengali Mutton Bhuna) | How to make Bengali style Spicy Mutton/Lamb Curry

Kosha Mangsho (Bengali Mutton Bhuna) is a rich and spicy mutton (or lamb) curry that is slow cooked until the meat is soft and tender and falls off the bone. Perfection!!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Marination8 hours
Total Time9 hours 40 minutes
Course: Main Course, Side Dish
Cuisine: Bangladeshi, Bengali, Indian
Keyword: bengali mutton recipe, Indian mutton currr recipe, Kosha khasir mangsho recipe, Kosha Mangsho recipe, Lamb kosha bengali recipe, Mutton sukka recipe
Servings: 6 people

Equipment

  • Thick bottomed pan, Kadhai
  • Large bowl

Ingredients

Kosha Mangsho Marination

  • 1 kg Mutton/Lamb/Beef
  • 1 medium Onion paste
  • 2 inch Ginger (approx 22 grams) paste
  • 7-8 large Garlic cloves (approx 22 grams) paste
  • 1/4 cup Raw papaya paste
  • 5 tbsp Yogurt
  • 1/2 tsp Turmeric pwd
  • 2 tbsp tbsp Red chilli pwd (or as per your taste we like it spicy)
  • 1 tsp Cumin pwd
  • 1 1/2 tsp Coriander pwd
  • 2 tbsp Mustard Oil **
  • 1 tsp Salt

For the curry

  • 3 large Onion finely sliced
  • 3-4 large Potatoes washed and peeled and cut into 4 pieces each
  • 2 Bay leaves
  • 2 Dried red chilli
  • 2 inch Cinnamon
  • 5-6 Cardamom
  • 6-7 Cloves
  • 1 large Black  Cardamom
  • 1 tsp Sugar/sweetener
  • Salt (as per taste)
  • 1 tsp Bengali Garam masala (freshly pound together 1 inch cinnamon, 4-5 cloves & 3-4 cardamom )
  • 1 tbsp Ghee
  • 5 tbsp Mustard Oil ** (I know its quite a lot but you need to be quite generous with the oil)

Instructions

Marination

  • In a large bowl add all the ingredients under marination.
  • Mix everything well with hands, cover and let it marinate overnight or at least for 2-3 hours.

To make Kosha mangsho

  • Rub the potatoes with some salt and keep it aside.
  • Heat a large heavy bottomed pan or large kadhai on medium heat. Heat 2 tbsp of mustard oil(**check notes)/veg oil/sunflower oil and fry the potatoes until it starts to brown on the sides. Remove with a slotted spoon and keep it aside.
  • In the same pan add the rest of the oil. Then add the bay leaves, dried red chillies, cinnamon, cloves, green and black cardamoms and fry until you get a beautiful aroma of the spices.
  • Add the sliced onions along with sugar and fry until light golden brown.
  • Add the marinated meat and mix it all well. Mix and stir frequently to prevent it from sticking to the bottom. Fry the meat until it is brown and the spices coats the meat.
  • Continue frying the meat on medium heat for another 20-25 minutes, stirring frequently. (This method is called BHUNA).
  • Now add one cup of hot water and cover and cook on low heat.
  • When the meat is 80 percent done add the fried potatoes and mix well.
  • Check the seasoning, add salt and sugar if required.
  • Simmer until the potatoes are fully cooked and meat is soft and tender and falls off the bone. It takes around 1 to 1 1/2 hour depending on the quality of the meat. Meat will be perfectly cooked with oil floating on top.
  • Finally add garam masala and ghee and mix it well.
    Kosha Mangsho
  • Serve it hot with luchi (poori), parotas or pulao or plain rice.
    kosha khasir mangsho

Notes

**I used mustard oil for cooking, you can use 1:1 ratio of mustard oil to vegetable oil or you can simply use vegetable oil.
Recipe for Homemade ghee
If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.