Kosha Mangsho Bengali Mutton
Bengal's beloved slow-cooked dark mutton curry — goat braised with onion, ginger, and whole spices until the masala clings to every piece in a thick, mahogany-brown sauce.
📅January 30, 2026
20mPrep
90mCook
4Servings
⭐ 4.8Rating
🍛Nutrition Facts (per serving)
Protein 37%Fat 50%Carbs 13%
460kcalCalories
40gProtein
24gFat
14gCarbs
3gFiber
Ingredients
👥4
- 800 gbone-in mutton or goat pieces
- 400 gonions thinly sliced
- 40 gginger-garlic paste
- 150 gwhole-milk yogurt
- 60 mlmustard oil
- 12 gwhole spices (bay leaves, cinnamon, cardamom, cloves)
- 5 gturmeric powder
- 10 gcoriander powder
- 5 gcumin powder
- 5 gred chilli powder
- 8 gsalt
Instructions
- Marinate mutton in yogurt, turmeric, half the ginger-garlic paste, and salt for 2 hours.
- Heat mustard oil until smoking; reduce heat and add whole spices.
- Add onions; cook on medium-low heat for 30 minutes, stirring frequently, until deep brown.
- Add remaining ginger-garlic paste, coriander, cumin, and chilli powder; fry 5 minutes.
- Add marinated mutton; cook over high heat for 10 minutes.
- Reduce heat; cook covered for 60 minutes, adding small splashes of water only if needed, until oil rises and masala is thick and clinging.
- Serve with luchi (fried bread) or steamed rice.
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