Kosha Mangsho | How to make Kosha Mangsho

By Sushreeta Supkar  |  20th Dec 2015  |  
4.0 from 1 review Rate It!
  • Kosha Mangsho, How to make Kosha Mangsho
Kosha Mangshoby Sushreeta Supkar
  • Prep Time

    4

    Hours
  • Cook Time

    60

    mins
  • Serves

    10

    People

15

1





About Kosha Mangsho

An authentic Bengali mutton curry.

Kosha Mangsho is a delicious dish which is enjoyed by the people of every age group. The recipe by Sushreeta Supkar teaches how to make Kosha Mangsho step by step in detail. This makes it easy to cook Kosha Mangsho in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare Kosha Mangsho at home. This amazing and mouthwatering Kosha Mangsho takes 240 minutes for the preparation and 60 minutes for cooking. The aroma of this Kosha Mangsho is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kosha Mangsho is a good option for you. The flavour of Kosha Mangsho is palatable and you will enjoy each and every bite of this. Try this Kosha Mangsho and impress your family and friends.

Kosha Mangsho

Ingredients to make Kosha Mangsho

  • 1 kg mutton
  • 4 tbsp mustard oil
  • 250 ml curd
  • 2 tsp of ground spices (mix of jeera, dhania, chilli, salt, sugar, turmeric, meat masala, garam masala)
  • 1 tsp kasoori methi
  • 1 tsp whole garam masala (bay leaf, cardamom, cinnamon, cloves)
  • 1 tsp fresh paste of ginger-garlic
  • 1 cup of onion, finely chopped
  • 1 cup of fresh tomato puree
  • Handful of chopped coriander for garnishing
  • 1 tbsp raw papaya paste, along with the skin to tenderize the meat
  • 1 cup of big cubes of fried potato (optional)

How to make Kosha Mangsho

  1. Marinate the meat with curd, ginger, garlic, salt, turmeric, red chilli, jeera, dhania, kasoori methi, raw papaya paste and meat masala.
  2. Keep it in the fridge for 4 hours. In this time all the flavours will combine well and the meat will become tender.
  3. Now heat oil in a kadhai, add the whole garam masala and a little sugar. The sugar will get caramelized but don't let it burn. (This will give your gravy the brown colour.)
  4. Add the onion and a little salt and fry till it turns brown. Next, pour in the tomato puree. Sauté for a while, then add this to the marinated meat.
  5. Cover and cook in a low flame for at least 40 Minutes. Stir in between. (By now you will be able to see the oil separating.)
  6. Pour in a little water, add the potatoes and cook again for 15 minutes. Then remove the potatoes and add the garam masala powder.
  7. Pressure cook for 5 whistles or till the meat is fully cooked.
  8. Garnish it with coriander and serve.

Reviews for Kosha Mangsho (1)

Deviyani Srivastava2 years ago

Hi Sushreeta, could you please mention the quantity of the ingredients used. It will be a great help.
Reply