This ad will auto close in 10 seconds

Recipe: Kosha Mangsho

Last Updated: Tuesday, September 4, 2012 - 09:44

Mutton curry cooked in traditional Bengali way.


Mutton - 850 grams, cut into medium pieces (ribs preferred but optional)

Onion - 2 medium, finely sliced

Ginger - 2 inch, grated

Garlic - 4 pods, grated

Lobongo/Cloves - 6

Elaichi/Green Cardamoms - 5

Dalchini/Cinnamon - 2 each 1 inch long

Red Chilli powder - 1 tsp

Kashmiri Mirch/Deghi Mirch - 2 tsp

Turmeric - 1 and 1/2 tsp

Cumin Seeds - 1 tsp, dry roasted and finely powdered

Tok Doi/Curd - 3 tbsp, heaped

Salt - To taste

Mustard Oil - 6 tbsp


In a bowl, beat the curd (doi) with roasted cumin powder.

Heat oil in a handi and add whole spices (cloves, cardamom, cinnamon). Fry for 30 seconds till spices crackle.

Add the sliced onion and fry for 3 minutes on medium-high heat until soft.

Add grated ginger and garlic and stir for further 3 minutes.

Add chilli powders, and turmeric powder. Fry for 1 minute.
Add mutton pieces, mix well with the masala and fry on high heat for 7-8 minutes stirring continuosly until oil leaves the masala.

Add the beaten curd (doi) as prepared above and fry on medium high for 5-6 minutes. Remove the handi from direct heat.

Place the handi on a flat pan or tawa, cover with a tight fitting lid, and place the tawa on medium-low heat. In this manner cook the mutton on indirect heat for 30 minutes or till meat is tender. No water is to be added for this dish.

First Published: Tuesday, September 4, 2012 - 09:44

More from zeenews

comments powered by Disqus