Kosha Mangsho
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Kosha Mangsho is a legendary and intensely flavorful Bengali mutton curry that is celebrated for its dark, rich appearance. This recipe features lamb slow-cooked using the 'Kosha' technique, where the meat is sautéed for a long time with onions, ginger, and spices until the gravy is thick and glossy. The addition of mustard oil and a hint of sugar provides a unique depth of flavor and a beautiful mahogany color. Its taste is savory, mildly sweet, and deeply spicy, with meat that is incredibly succulent. This dish is a mandatory favorite for Sunday lunches in Bengal. Best enjoyed with soft Luchi or fragrant Basanti Pulao.
Ingredients
Cooking Instructions
Tips & Secrets
- Adding a teaspoon of sugar to the onions is the secret to achieving that signature deep mahogany color of Kosha Mangsho.
- The 'Kosha' stage (sautéing for 30 minutes) is crucial; it builds the intense flavor and ensures the meat is flavorful to the bone.
- Always use mustard oil; the pungent aroma is essential for the authentic professional Bengali flavor profile.
- Using bone-in mutton pieces provides a much richer and more robust stock than boneless meat during slow cooking.
Nutritional Information(Per 250g)
490 kcal
28g
36g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.