Bengali: Mutton Kosha (Bhuna Mutton). Mutton kosha is an iconic Bengali delicacy. The word kosha is similar in meaning to bhuna, which involves slowly cooking a gravy over low flame for a very long time to get a rich, dark-brown gravy and melt-in-the-mouth mutton pieces. It is worth pointing out that in Bengal, as well as in India, mutton is commonly used to refer to goat's meat.
The word "kosha" is similar in meaning to "bhuna" which means to slowly cook a gravy over low flame for a very lo. Mutton Kosha / Koha Mangsho is a traditional mutton recipe popular in the East Indian states of West Bengal & parts of Bihar, Jharkhand, Assam, Orissa, other Northeastern states & Bangladesh. It's a popular delicacy in Bengali households, restaurants and wedding receptions. You can make Bengali: Mutton Kosha (Bhuna Mutton) using 29 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Bengali: Mutton Kosha (Bhuna Mutton)
- You need 500-700 gms of Marinade for the Meat: Mutton (Tender Goat Meat) on bones.
- It’s 4-5 of Potatoes: If small- keep it whole & if medium slice it into 2 halves, vertically- (Optional Completely, but we Bongs can’t just do without it, if it’s especially this kinda mutton dish).
- You need 1 tsp of or To Taste Salt.
- You need 1 Cup of Plain Yoghurt.
- You need 2-3 tbsps (3 G) of Paste.
- Prepare 1 tsp of Black Peppercorns: Freshly Cracked.
- You need 1 tsp of Red Chilli Powder.
- You need 3/4-1 tsp of Turmeric Powder.
- It’s 1 tsp of Kashmiri Red Chilli Powder.
- You need 1 tsp of Roasted/Bhuna Masala Powder: Homemade.
- It’s 1/2 Cup of Fresh Tomato Purée: Optional- I’ve used though.
- Prepare 2 tbsps of Mustard Oil.
- You need 1/4 tsp of Nutmeg Powder.
- It’s 1/4 tsp of Cinnamon Powder: Optional.
- It’s of Tempering Spices:.
- Prepare 2 of Bay Leaves.
- It’s 3-4 of Green Cardamoms: Split.
- It’s 1 of Black Cardamom: Split.
- You need 1 of Star Anise.
- It’s 5-6 of Cloves.
- You need 1 inch of Cinnamon Stick.
- You need 1 of Mace/Javitri.
- It’s 1 of Stone Flower/Dagad Phool.
- You need 1/2 tsp of Shah-Jeera/Caraway Seeds.
- You need 1/2 tsp of Cumin Seeds.
- You need 2-3 tbsps of or As Required Cooking Oil/Mustard Oil.
- It’s 2 tbsps of Ghee.
- It’s as required of Water (Hot).
- Prepare 1/2-1 Cup of Black Tea Concoction: Optional- (Highly Recommended, to get its rich gravy in the Dark Brownish Colour or else, can be skipped but usually it’s done so- This time, I’ve not used it).
Kosha Mangsho (Mutton Kosha) is a delicious spicy Bengali-style mutton curry that is full of flavors from mutton (goat meat), spices, and mustard oil. Here is how to make it in traditional style. Here are some more authentic Bengali recipes, that you might want to try – Begun Bhaja, Doi Murgi, Cholar Dal, Chicken Rezala, Bengali Aloo Dum, Bengali Mishti Pulao, and Chaler Payesh. Scroll up for the detailed list of ingredients and their amounts.
Bengali: Mutton Kosha (Bhuna Mutton) step by step
- First up: Wash, Clean & marinate the mutton with the aforesaid ingredients- Coat well all that, with your hands for an even & smooth coating all along by rubbing into each meat pieces rightly- (Be careful if you’re using the mutton on bones, to not have cut in your hands which’s a very commonplace issue with these kinda preparations).
- Once done, set it aside for at least 4-6 hrs time (overnight’s always the best) before plunging into the main cooking part & in the interim- Keep rest all other ingredients aforementioned Ready & Handy & easily available to you for a comfortable cooking process – Ensure to bring the mutton to the RT before you start cooking, if that’s been kept into the fridge overnight or even for the longer hours time.
- Post the given time: Heat up a kadhai/wok/frying pan/pressure cooker/pan, over the medium flame & add in the oil & ghee both & let it heat up well- Fry the potatoes in it until light golden brown, take out into a separate plate & set aside for later use (if at all using it) & then, goes in the tempering spices to it & allow them to splutter/turn aromatic, now goes in the chopped onions- sauté.
- Sauté until it’s translucent- Time to add in the 3G/2G Paste & continue sautéing until the raw smell goes off- Add in the marinated mutton to it now & mix everything well together until nicely combined and well blended….
- Don’t add in any water at this point since the marinated mutton will release enough liquid organically & keep stirring gently at intervals on the medium-high flame ensuring that it’s not sticking to the bottom of the pan.
- Once the water starts reducing- Reduce the flame to the medium now & keep stirring/sautéing until the oil surfaces up…Now, is the good time to add in some more hot water to it, mix well- Checkout the seasonings at this point, add in the rest other ground Masalas/spices aforesaid & mix everything well together again.
- Now, keep the flame on the medium-low, cover & allow it to slow cook while stirring occasionally in between to avoid burning at the bottom of the pan- If you want to pressure cook then, mix everything well together until nicely combined and well incorporated, allow it to whistle once on the high flame….
- Then, reduce the flame to the low-medium, let it cook slowly until another 5-6 whistles (Depending on the quality of the Mutton, Water, Oven Temperature & the duration of the Sautéing Period in the Pan/Wok), turn off the flame once that’s done ✅ and let it sit on the hot oven for the next 15-30 mins time, as is.
- Let the cooker de-pressurise organically/on its own & then, checking on its status add in some more dashes of ghee, Garam Masala Powder- Give it a good mix & Cover it again for a while…Now, transfer it to a separate serving bowl- garnish it your way & it’s ready to be served immediately, absolutely piping hot & irresistibly delicious.
- Enjoy your meal with Steamed Hot Rice or Pulao or Roti/Paratha/Phulkas or any typical Indian Breads of your choice if you’re not much rice Lover- Though, I enjoy it most with the piping hot steamed rice or Parathas.
It is best when the mutton is cut in chunky large pieces and has a nice layer of fat. Mutton is an important part of Bengali cuisine. Sunday lunch in a Bengali household more than usually comprises of mutton curry or kosha mangsho. Not only on weekends but any festive occassion including Bengali weddings, annaprashan and Durga Puja would be considered as incomplete if there is no red meat to adorn the extensive list of… Bongs have weakness over mutton apart from fish and when it's Kosha Mangsho (Spicy Bhuna Mutton) the name that's spelled in the same breath is Golbari. If you chance to visit the rich cultural and gastronomic heritage of Kolkata and want a comprehensive tour of its gourmet world, Golbarir Kosha Mangsho (Spicy Bhuna Mutton Of Golbari) and.