Those Splurgy New Year's

That Yumm View from the top

What are Bengalis majorly known for? Durga pujo, the intellectual bhodroloks or the Bangla bandhs? I know what you are thinking. Our popular MAACHER JHOL. Isn't it? Yes, its true that fish is a part of our staple diet, but as a child, Sunday lunches used to remain incomplete without maer hate radha Mangsher jhol - bhaat ( mutton stew with rice ). It goes without saying that all Kolkatans must have tried and tasted "Gol barir" kosha mangsho at least once, from that small eatery near Shyambazar five point crossing. Its a dish which is seriously not for the faint hearted ( literally speaking.. with the amount of oil which goes into this dish). That thick gravy which floats around the juicy , succulent mutton pieces can make you go oohh la la!!..
          All of us have tried to imitate this dish at home with loads of ingredients, but the secret to this recipe is the minimalistic approach. Mutton has a characteristic flavour of its own which should not be overshadowed by excessive use of spices. Just a mild garam masala's touch to the already flavourful meat makes the dish so... actually indescribable. You have to try this lip smacking traditional Bengali recipe just once, to fall in love with it.
          Kosha Mangsho is not a daily affair in any Bengali household. But what makes some special occasions even more special??  A match made in heaven... the true Bongs must have guessed it right.. spicy Kosha mangsho with sweet mishti pulao.
The beginning of a New Year can be called for such a special occasion. So, next time when you call upon your friends in this new year, or  have a simple at - home dinner date, do surprise them with this Bengali delicacy..


For The Marinade
  • Mutton - 500gms
  • Yoghurt - 400gms
  • Turmeric powder - 2 teaspoons
  • Chilli powder - 2 teaspoons
  • Salt
The Marinade

For the gravy
  • Onion - 2 medium sized thinly sliced
  • Garlic 6-7 cloves
  • Ginger - around 3 inches
    ( Coarsely crush the ginger and garlic together)
  • Garam masala ( 2 bay leaves, 3-4 cardamom, 1 long cinnamon stick, 3-4 cloves)
  • Mustard oil - 2 tablespoon ( you can always use more)
  • Ghee - 2 teaspoon

Onion and coarsely ground Ginger - Garlic

Some Flavours for the Meat


  • Marinade the mutton at least for 2 hours, preferably overnight.
  • Pour in the mustard oil in a hot kadhai and crackle up the garam masala.. once they start sputtering put in the coarsely ground ginger and garlic.
  • After frying them for around a minute, we add in the onion and continue frying them for around 5 minutes on medium flame.
  • When the onions turn translucent and that raw ginger smell disappears, put in the marinated mutton.
  • Now we keep the mutton on high flame, uncovered, stir it occasionally, add some hot water in small quantities .when it dries up and continue doing this for at least 25-30 minutes (This is the part which means koshano i.e. cooking well) till the oil seperates. You can notice the change of colour in your gravy.

 Notice that gradual change of colour just by koshano

After this you can keep the mutton covered in low flame, till it turns soft or can pressure cook it in low flame for at least 15-20 minutes more.
When you open the lid, just add a dollop of ghee, adjust your seasonings and your mutton kosha is ready..
You can enjoy this dish with luchi (puri), roti, naan but it kind of goes best with mishti pulao..

There are many recipes of mutton but this is our original version of serving KOSHA MANGSHO in a simple delicious way. Hope you enjoy our recipe.


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