Allergens in Kosha Mangsho: milk, mustard.
Ingredients
Quantities for 4.
- 750g on the bone Mutton
- 1/2 cup Yogurt
- 4, sliced Onion
- 2 tbsp paste Ginger
- 2 tbsp paste Garlic
- 1 tsp Turmeric
- 2 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 2 Bay Leafoptional
- 2 pieces Cinnamonoptional
- 4 Cardamomoptional
- 1 tsp Sugarfor colour, a Bengali habitoptional
- 5 tbsp Mustard Oil
- 2, halved and fried Potatooptional but expected in Bengaloptional
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Kosha means to fry slowly and persistently. The dish is defined by that process, not by a sauce. You are looking for near-dry meat coated in dark masala.
- Marinate the mutton in yogurt and turmeric for at least an hour; overnight is better.
Method
- Marinate the mutton with yogurt, turmeric and salt for an hour.
- Heat the mustard oil to smoking, cool slightly, then caramelise the sugar until it darkens. This is where the colour comes from.Seconds, not minutes. Burnt sugar is bitter.
- Add the whole spices and sliced onion and fry until genuinely brown, 12-15 minutes.
- Add ginger, garlic and the powdered spices, then the marinated mutton. Now begin koshano: fry over medium-low heat, stirring often, for 30-40 minutes.Add a splash of hot water whenever it catches, and keep frying. This is the whole recipe.
- When the oil separates and the meat is deep brown, add just enough hot water to cover, cover the pan and simmer 30-40 minutes until tender.
- Add the fried potatoes for the last 10 minutes, finish with garam masala, and reduce until the gravy clings.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Better the next day. Keeps 3 days refrigerated, freezes 2 months.
Nutrition Medium estimate
One serving of Kosha Mangsho (451 g) is about 523 calories, or 116 calories per 100 g.
High protein: 44 g a serving, 33% of the calories
| Per serving451 g | Per 100 g | |
|---|---|---|
| Calories | 523 kcal | 116 kcal |
| Protein | 43.8 g | 10 g |
| Carbohydrate | 33.8 g | 8 g |
| of which sugars | 8.2 g | 2 g |
| Fibre | 5.2 g | 1 g |
| Fat | 23.8 g | 5 g |
| of which saturated | 4.2 g | 1 g |
| of which unsaturated | 17.3 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.