Kosha mangsho Recipe

Kosha mangsho is a traditional Bengali dish made with tender mutton cooked in a rich and spicy gravy. The dish is known for its deep, dark color and intense flavors. The mutton is marinated with yogurt, spices, and mustard oil, then slow-cooked with onions, ginger, garlic, and a blend of aromatic spices. The slow cooking process allows the flavors to develop and the meat to become tender. Kosha mangsho is typically served with steamed rice or Indian breads like roti or paratha.

4.3
12 Rating -
Rate
Non Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
Kosha mangsho
plan
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ingredients serve

Ingredients for Kosha mangsho Recipe

  • 125 gram Mutton, Cut Into Pieces
  • 0.13 cup Yogurt
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 3/4 tablespoon Mustard Oil
  • 1/2 stick Cinnamon
  • 1 Cardamom Pods
  • 1 Cloves
  • 1/2 Onions, Thinly Sliced
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Garam Masala
  • as required Fresh Coriander Leaves For Garnish

Directions: Kosha Mangsho Recipe

Cooking Directions

  • STEP 1.Marinate the mutton with yogurt, turmeric powder, red chili powder, and salt. Keep aside for 30 minutes.
  • STEP 2.Heat mustard oil in a pan and add whole spices like cinnamon, cardamom, and cloves.
  • STEP 3.Add sliced onions and cook until golden brown. Add ginger-garlic paste and cook for a few minutes.
  • STEP 4.Add marinated mutton and cook on high heat until the meat is browned.
  • STEP 5.Reduce the heat and add spices like cumin powder, coriander powder, and garam masala.
  • STEP 6.Cover and cook on low heat until the mutton is tender and the gravy thickens.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or Indian breads.

Cooking Tips

  • Marinating the mutton for at least 30 minutes helps to tenderize the meat and enhance the flavors.
  • Slow cooking on low heat is essential to achieve the rich and intense flavors of kosha mangsho.
  • You can adjust the spiciness of the dish by adding more or less red chili powder and garam masala.

Storage and Serving

  • Kosha mangsho tastes even better the next day as the flavors develop further.
  • Store the leftover kosha mangsho in an airtight container in the refrigerator for up to 3 days.
  • Reheat the dish on the stovetop or in the microwave before serving.
Nutrition
value
438
calories per serving
28 g Fat24 g Protein28 g Carbs20 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    24g
  • Carbs
    28g
  • Fiber
    20g

MacroNutrients

  • Carbs
    28g
  • Protein
    24g
  • Fiber
    20g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    357mg
  • Iron
    7mg
  • Vitamin A
    542mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    17mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    99mg
  • Manganese
    3mg
  • Phosphorus
    245mg
  • Selenium
    3mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp