Bengali Mutton Curry
Bengali Mutton Curry—sometimes called Kosha Mangsho if it’s the rich, slow-cooked version—is a beloved dish from the Bengal region of India (and also popular in Bangladesh).Here’s what makes it special:Main ingredients: pieces of mutton (goat meat is traditional), onions, garlic, ginger, and a blend of spices like turmeric, cumin, coriander, garam masala, and lots of red chili for warmth and depth.Gravy: It’s usually thick, dark, and clings beautifully to the meat. Tomatoes or yogurt might be used to give balance, but the star is always the slow-cooked caramelization of onions and spices.Cooking style: “Kosha” literally means "slowly fried" or "browned." The mutton is cooked over low heat for a long time, so the meat turns tender and absorbs all the flavors of the masala.Served with: Bengal loves this curry with steaming white rice, luchi (deep-fried puffed bread), or parathas.It’s considered a festive or Sunday-special meal—comfort food with a ton of heart and aroma.
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Ingredients
For marination
- 2 pounds Mutton (goat or lamb) bone-in, cut into medium pieces
- ½ cup Yogurt
- 2 tablespoons Ginger paste
- 1 tablespoon Garlic paste
- 1 teaspoon Red chili powder adjust to taste
- ½ teaspoon Turmeric powder
- 1 teaspoon Salt
For the curry
- 4 tablespoons Mustard oil (or vegetable oil, but mustard oil gives authentic flavor)
- 2 Bay leaves
- 3 Green cardamoms
- 4 Cloves
- 1 inch Cinnamon stick
- 3 large Onions thinly sliced
- 1 large Tomato (optional; some traditional versions skip this)
- 1 teaspoon Kashmiri red chili powder (for color)
- 1 teaspoon Cumin powder
- 1½ teaspoon Coriander powder
- 1 teaspoon Garam masala
- ½ teaspoon Sugar (Bengalis love a slight sweetness)
- Salt as needed
- 1½ cups Hot water
- 1 tablespoon Ghee (for finishing)
Instructions
Marinate
- In a large bowl, mix the mutton with yogurt, ginger-garlic paste, salt, turmeric, and chili powder. Marinate at least 4 hours, ideally overnight in the fridge. Let it come to room temperature before cooking.
Sear the onions
- Heat mustard oil until smoking (this removes pungency), then lower the heat. Add bay leaves, cardamom, cloves, and cinnamon.
- Add sliced onions and sauté on medium heat until deep golden brown and caramelized (about 12–15 minutes).
Add spices
- Stir in the cumin, coriander, Kashmiri chili, and sugar. Cook this spice mix briefly; add a splash of water if it sticks.
Add mutton
- Add the marinated mutton. Sauté (kosha, i.e., fry) on medium heat, stirring often, until the oil starts to separate and the meat browns well (around 20–25 minutes).
Add tomato (optional)
- Stir in chopped tomato and cook until it melts and blends into the gravy.
Cook
- Pour in hot water, just enough to cover the meat. Cover and cook on low heat until tender — around 45–60 minutes depending on the meat’s toughness. Stir occasionally; add more water if needed.
Finish
- Once the meat is tender and the gravy is thick and shiny, stir in ghee and garam masala. Cook uncovered for 5 more minutes.
To Serve
- Serve hot with: Steamed basmati rice, or Luchi (puffed Bengali bread), or Paratha. Garnish optionally with a few fried onions or a squeeze of lime.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 574kcal (29%)Carbohydrates: 18g (6%)Protein: 54g (108%)Fat: 31g (48%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 154mg (51%)Sodium: 756mg (33%)Potassium: 1173mg (34%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 719IU (14%)Vitamin C: 16mg (19%)Calcium: 144mg (14%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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