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The Delectable Delight of Bengal: Mutton Kosha in Bengali Style

With a focus on balancing spices to produce a symphony of flavors, Bengali food is recognized for its rich and aromatic flavors. Mutton Kosha in Bengali style, a succulent and spicy mutton curry or mutton kosha that has won the hearts and taste buds of food fans all over the world, is one of the most famous dishes in this culinary tradition. We’ll take you on a culinary tour of Bengal in this blog article as we examine the flavors, background, and nutritional value of this traditional Bengali food.

Mutton Kosha

The Origins Of Mutton Kosha In Bengali Style:

Mutton Kosha in Bengali style, sometimes referred to as Kosha Mangsho, has deep cultural roots in Bengal. The term “kosha” alludes to the method of slow cooking used to make this meal, in which the meat is simmered in a mixture of spices and its own fluids until it is tender and caramelized to perfection. This meal, which embodies the spirit of Bengali hospitality, is frequently saved for special occasions and celebrations.

Mutton Kosha In Bengali Style

Mutton Kosha In Bengali Style

Mutton Kosha, sometimes referred to as Kosha Mangsho, has deep cultural roots in Bengal. The term "kosha" alludes to the method of slow cooking used to make this meal, in which the meat is simmered in a mixture of spices and its own fluids until it is tender and caramelized to perfection. This meal, which embodies the spirit of Bengali hospitality, is frequently saved for special occasions and celebrations.
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 300 kcal



  • 1 kilogram mutton
  • 4 teaspoons ginger paste
  • 4 teaspoons garlic paste
  • 100 gram plain yogurt
  • 1 onion (make it paste)
  • 4 pcs green chilli (paste)
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 3 teaspoon red chilli powder
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 2 teaspoon kashmiri red chilli powder
  • 2 tablespoons mustard oil


  • 20 gram mustard oil
  • 1 teaspoons cinnamon powder
  • 2 teaspoons garam masala
  • 2 teaspoons whole cumin seeds
  • 4 cm whole cinnamon
  • 10 pcs green cardampn
  • 10 pcs cloves
  • 4 pcs dried red chillis
  • 4 pcs bay leaves
  • 400 grams onion (sliced)
  • 2 pcs tomatoes finely chopped
  • 2 teaspoons mutton masala
  • 2 teaspoons garam masala
  • 200 grams yougurt
  • salt to taste
  • 500 grams potato to be cut in to 2 then fry it add in the curry
  • some fresh coriander leaves chopped for the garnish



  • Yogurt, ginger, garlic, onion, green chilies, coriander, cumin, red chili powder, mustard oil, turmeric, and a dash of salt should all be combined with the mutton in a mixing dish. Allow it to marinade in the fridge for at least 30 minutes, preferably overnight.


  • Heat the mustard oil in a kadai or other vessel with a heavy bottom until it begins to smoke. Then let it to gently cool.then fry the potatoes with pinch of turmeric powder & salt.


  • Sliced onions should be added to the hot oil and sauteed until golden brown. Sauté for a few more minutes before adding the whole cumin seeds, bay leaves, whole red chilis, whole cinnamon sticks, green cardamom, garlic paste, ginger paste, and green chilies. Add the marinated mutton to the pan after the gravy is done, and cook over high heat until it is evenly sealed and browned all over. Add the diced tomatoes along with the salt, red chili powder, coriander powder, and cumin powder. Cook the masala just until the oil begins to separate from it. Later add fried potaoes .For about 45 to 60 minutes, turn the heat down to low, cover the pan, and let the mutton simmer in its own juices. To avoid burning, stir occasionally and add a little water if necessary.


  • Sprinkle garam masala and mutton masala powder over the soft mutton when the oil has separated, then top with fresh coriander leaves. For added richness, you can omit the dab of ghee.


  • Bengali-Style Steamed rice or hot parathas are typically served with mutton kosha. Enjoy the harmonious blend of spices and tastes that make this dish so excellent.


Tips & Tricks

For improved tenderness and taste, marinate the mutton in yogurt, turmeric, and a dash of salt.
Use mustard oil to provide a genuine Bengali touch, but make sure to heat it to a smoking point and let it cool somewhat before using it in your cuisine.
For a tender, melt-in-your-mouth quality, roast the mutton slowly over low heat while letting it simmer in its juices.
Red chile, coriander, and cumin should all be used in moderation to provide a harmonic flavor profile, according to Spice Sensation.
For a rich, saucy texture, add tomatoes after onions and simmer until the oil separates.
Be patient; slow cooking is the secret to superb mutton kosha.
Garam masala and fresh coriander should be added as a final garnish for an aromatic flourish.
Serve the delectable gravy with rice or parathas for the ideal pairing.
Test the heat by adjusting the amount of green chilies to your personal tolerance for heat.
Before serving, add a dollop of ghee for more richness (delicious optional addition).

Mutton Kosha in Bengali Style Step-By-Step Guide:

Mutton Kosha in Bengali Style


Wash the mutton nicely and get it ready for the marination.


Get the spices ( cumin powder, salt, red chili powder, turmeric powder, Kashmiri chili powder, garam masala, meat masala, coriander powder all ingredients ready nearby.


Ginger garlic paste, green chili onion paste, yogurt, and mustard oil.


Add ginger garlic paste.


Add green chili onion paste.


Add turmeric powder, red chili powder, Kashmiri chili powder, cumin powder, coriander powder, and salt.


Add yogurt and mustard oil.


Now mix it all and keep it for marination about 30 minutes.


Add turmeric powder and salt to potatoes then get it fried.

STEP: 10

Take whole red chili, whole cumin seeds, bay leaves, cinnamon sticks, and green whole cardamom.

STEP: 11

Onion for the gravy preparation.

STEP: 12

Use mustard oil Heat it up then add bay leaves, cinnamon, cumin seeds, whole red chili, cardamom the add onion fry until golden brown. add marinated mutton and let it cook then add garam masala & meat masala

STEP: 13

Now it is time to add the fried potatoes then keep cooking until the potatoes get soft. when it gets dried ( kosha) that means your mutton kosha is ready to eat or to serve.

Mutton kosha in Bengali style is ready to serve.

Bengali-Style More than just a meal, mutton kosha is a celebration of taste, history, and the skill of slow cooking. Anyone interested in Indian food should give it a try because of its lengthy history and strong ties to Bengali culture. This recipe will surely please your palate and take you to the lively streets of Bengal, whether you’re an expert cook or a culinary novice.

In order to enjoy the delicious flavor of Bengali-style mutton Kosha, gather the ingredients, light your stove, and prepare them the next time you’re in the mood for an unforgettable culinary experience. Your palate will appreciate it!

Mutton Kosha In Bengali Style Nutrition Facts:

Let’s look at the nutritional profile of Mutton Kosha before we get started on the cooking. The following numbers can give you a general indication of what you’re getting in each serving, but keep in mind that they may vary depending on the precise components and portion sizes used:

Nutrition Facts

6 servings per container

Serving Size100g

  • Amount Per ServingCalories300
  • % Daily Value *
  • Total Fat 20g 31%
    • Total Carbohydrate 6g 2%
      • Protein 30g 60%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

        Fiber: Very little fiber is present.

        Minerals and vitamins: Mutton is a good source of important minerals and vitamins, such as selenium, iron, and B vitamins.

        Mutton Kosha is a filling and hearty dish that is ideal for occasional indulgence, despite its high calorie content.



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