East Indian
Kosha Mangsho (Bengali Slow-Cooked Mutton)
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Kosha Mangsho (Bengali Slow-Cooked Mutton) is East Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Marinate the mutton with the yogurt, half the ginger garlic paste and a little salt, and let it sit at least 30 minutes.
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Melt the sugar in the mustard oil over low heat until it turns a deep caramel brown; this dark base is what gives kosha mangsho its colour without extra chili powder.
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Add the sliced onion and fry 12 minutes until deep brown, then add the remaining ginger garlic paste, bay leaf, cinnamon, cardamom and cloves for 2 minutes.
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Add the marinated mutton and sear over high heat for 10 minutes, turning often, until well browned on all sides.
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Stir in the red chili powder, turmeric, coriander powder, cumin and salt, and bhunno 10 minutes, scraping the base of the pot, until the oil separates and rises to the top.
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Add the water, cover and simmer on low heat for 45 minutes, or pressure cook 20 minutes, until the mutton is fall-apart tender and the masala clings to it in a thick, dark coat rather than a thin gravy.
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Finish with the garam masala and simmer uncovered 5 minutes to tighten the sauce further. Serve hot with luchi or steamed rice.
Serve it with
A East Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Kosha Mangsho (Bengali Slow-Cooked Mutton), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kosha Mangsho (Bengali Slow-Cooked Mutton) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Aloo Posto (Potato in Poppy Seed Paste) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 420 kcal
- Protein
- 32 g
- Carbs
- 10 g
- Fat
- 28 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 480 mg
- Saturated fat
- 9 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kosha Mangsho (Bengali Slow-Cooked Mutton) takes about 90 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.