Presenting the quintessential mutton kosha recipe from a classic Bengali kitchen only for you to devour on your cheat-meal days! But do remember that moderation is the key!
In the good old days, a typical Bengali Sunday lunch was incomplete without the generous serving of this out-of-the-world Bengali delicacy called mutton kosha!
If you ask any meat-eating Bengali to name one dish which is connected to their heart & soul, then the answer would be mutton kosha with the highest probability! Or as we dearly call it kosha mangsho!
If you love dark meat and prefer spicy dishes, then just one bite on that buttery soft piece of meat infused with incredible flavors of spices will blow your mind instantly!
The transformation of spices during the slow roasting in oil & mutton juices while cooking the mutton kosha is something indescribable; you can only feel it when you taste it!
What is Bengali mutton kosha or kosha mangsho?
Mutton kosha is a spicy preparation of meat, preferably goat meat, where the ‘mangsho’ i.e. the meat is stir fried in spices for a significant length of time to allow the flavors to develop fully and infuse the mutton with mind-blowing flavors!
Kosha is the process of slow cooking the meat on low heat in oil and spices with minimal liquid. Initially, mutton will release a lot of liquid but as you stir fry them, the water would be completely absorbed and oil would start to release.
You would need to have patience while cooking this Bengali delicacy as the entire process of liquid getting absorbed and oil starting to release might take an hour as this process needs to be done on low heat to avoid any risk of burning the meat or spices.
Being brought up in a typical Bengali household, I had my fair share of Bengali mutton kosha since my childhood. A classic Bengali Sunday lunch used to be a special affair in almost all Bengali homes.