How to make Kosha Mangsho -
Mutton delicacy from West Bengal, meat pieces cooked with spices on simmer till tender
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Mustard oil (सरसों का तेल)
Cuisine : Indian, Bengali
Course : Main Course Mutton
For more recipes related to Kosha Mangsho checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Khichda- Sk Khazana SAOJI MUTTON-SK Khazana Annanas Ki Boti Agri Mutton
Kosha Mangsho Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 1-1.30 hour
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kosha Mangsho Recipe
Mutton , cut into 1 inch pieces on the bone 750 grams
Mustard oil 3 tablespoons
Potatoes , peeled and quartered 2 medium
Onion , chopped 1 large
Salt to taste
Cumin powder 1 teaspoon
Red chilli powder 1 1/2 teaspoons
Coriander powder 1 teaspoon
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Green chillies , slit 3
Fresh tomato puree 1 cup
Fresh coriander leaves , chopped 1 tablespoon+ for garnish
Luchi
Refined flour dough 200 grams
Oil to grease to deep fry
Method
Step 1
Heat mustard oil in a deep non-stick pan till it smokes, add potatoes and fry till they turn a light brown.
Step 2
Add onion, mix and sauté for a minute. Cover and cook till onion turns golden brown.
Step 3
Take mutton pieces in a large bowl, add salt, cumin powder, red chilli powder, coriander powder, ginger-garlic paste and turmeric powder, mix well and keep the bowl in the refrigerator to marinate for 1 hour if you have the time.
Step 4
Add the marinated mutton to the pan and mix well.Add green chillies,mix, cover and cook on low heat for 8-10 minutes.
Step 5
Heat sufficient oil in a kadai.
Step 6
Add tomato puree and mix well. Add salt, cover and cook on low heat for 50-60 minutes or till mutton is fully done.
Step 7
Divide the dough into small portions. Grease a worktop with some oil and roll out each portion into small luchis.
Step 8
Heat sufficient oil in a kadai. Slide in the luchis, one at a time, and deep-fry till golden brown. Drain on absorbent paper.
Step 9
Add coriander leaves to the mutton and mix well.
Step 10
Transfer the mutton into a serving bowl, garnish with coriander leaves and serve hot with luchis.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
