Friday, November 16, 2012

Mom-in-law's Special Mutton (A typical Bong Mutton Curry)

Back to Blog-world!!
This is my first post after Durga Puja & Kaali Puja. Wishing all my friends Subho Bijoya & Subho Deepabali. I know it's a little late to wish but was occupied so much with some stuffs!!

   Well, normally Bengali celebrate Kaali Puja with "paNthar manGsho"! But at my house it's the day after. 
And when it's mutton, who can be better than my mother-in-law!! She has a very special recipe for traditional Bangali kosha manGsho!! I modified only a little bit. Only thing, it's not a "curry in hurry"!! It takes at least 3 and half hours to 4 hours depending on the type of mutton.

Ingredients for MIL's Mutton Kosha:
  1. Mutton (preferably kochi paNtha/ tender goat meat) 1 kg (cut into small pieces, wash and squeez out water as much possible)
  2. Unsweetened curd/yogurt 4-5 table spoon
  3. Lime juice 1 table spoon
  4. Onion 2 large (sliced)
  5. Garlic paste 3 table spoon
  6. Ginger paste 1 and 1/2 table spoon
  7. Tomato 1 large (paste)
  8. Chilli paste 1 table spoon or according to taste ( I use fresh thai red chillies to get better color ...they are very hot as well)
  9. Turmeric powder 1/2 tea spoon 
  10. Kashmiri red chilli powder 1 tea spoon
  11. Garam mashala powder 1/2 tea spoon
  12. Sugar 1/2 tea spoon
  13. Salt to taste
  14. Whole spices ( 1 stick cinnamon, 3-4 cardamom, 8-9 black peppercorn)
  15. Mustard oil (3 table spoon for marination and 5 table spoon for cooking)
How to proceed:
1st Step - Marinating mutton:
  • Marinate mutton with curd/yogurt, lime juice, ginger paste, garlic paste, tomato paste, chilli paste, turmeric powder, kashmiri chilli powder, garam mashala powder and 3 table spoon mustard oil.
  • Leave this for 6 to 8 hours or over night in fridge.

2nd Step - Cooking mutton:
  • Heat 5 table spoon oil in a heavy bottom pan. Temper with whole spices. Add sugar and wait until sugar is caramelized.

  • Add onion and fry them light shade of brown.
  • Add marinated mutton and cook over high flame until water comes out from mutton completely and starts drying and you can see oil at the edges. It will take almost an hour. You will have to stir and scrape the bottom to avoid sticking or burning.
After 1st hour
  • Now start cooking it covered over low flame and stir it occasionally to prevent burning at bottom. Continue this process for next one hour or the oil separates completely. Add salt at this point.
After 2nd hour
  • Add  boiling water (depending on how much gravy you want..though it's a thick-gravy dish..and gravy just coats meat pieces. So add water carefully) and cook covered over low heat  (Stir occasionally) till the mutton is very soft and completely done (1 and half hours or 2 hours).
 After 3 and 1/2 hours
  • Your mutton is now ready to serve. Enjoy with luchi, ruti, parantha or pulao.


  1. I had to come here after seeing this 'lobhoniyo mangsho' . looks terrific !! True it takes lot of time to cook but final taste is what matters. I always save a bati of this for next day. Bashi mangsho luchi diye khete aro darun lage.

  2. @ Hamaree Rasoi..thank u for stopping by my Blog Deepasri..sotti eta time lage thik i but eto bhalo khete hoy je oi time ta deoa jay...:P ar basi mangso ar luchi to just amrito!!! :D

  3. Tanushri:

    Thanx a ton for sharing such a wonderful recp...Thumbs Up!!


  4. Being a bachelor and travelling for job to different locations.. i ised to miss bong foods very much.. but this site helped me to learn good cooking (praised by many).. thanks tanushree.. requesting you to add something new as well..

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