Golbari Kosha Mangsho

 

       Golbari Kosha Mangsho is a very popular Bengali style Mutton Curry. It is named after a small heritage eatery called Golbari in Kolkata, that is very famous for their signature Kosha Mangsho. The gravy is usually thick and dark brown in colour and is prepared with their own secret ingredients. 'Kosha' literally translates to Bhuna or slow cooking and 'Mangsho' means Mutton. So the marinated mutton is slow cooked to perfection on a low flame. You can relish it with luchi (poori), rice, pulao or any other Indian bread. 

         

           Today, I have tried to recreate this delectable mutton kosha - Golbari style in my kitchen where I have added some tea infused water to come closer to the colour.  

          You need a lot of patience as this mutton curry is slow cooked for almost an hour and not cooked in a Pressure cooker. It is a great party recipe and is ideal for a weekend lunch or dinner. 

Marination - 

• 500 gms. Mutton with bones, curry cut
• salt to taste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. pepper powder
• 1 tsp. garam masala powder
• 2 tbsp. mustard oil (for marination)
• 2-3 tbsp. yoghurt
• 1 onion, roughly chopped
• 1" ginger 
• 2-3 cloves garlic 
• 2 green chilies
• 1" raw papaya

Tempering - 

• 2-3 tbsp. mustard oil (for cooking)
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 onions, sliced
• 1 tsp. sugar
• 2 cups tea infused water or as needed

          Blend the onion, ginger, garlic, green chilies, raw papaya and yoghurt into a smooth paste. Marinate the mutton with this paste, all dry spices and 2 tbsp. mustard oil overnight.

          Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Then add the onion and sugar and fry till light brown. Add the marinated mutton and continue to fry on low flame till dry.

          Add the tea infused water, little at a time and cook on low flame till the meat is tender and the gravy has a thick consistency. 

          Garnish with onion slices, lemon wedges and coriander leaves. Serve hot with luchi (poori), rice, pulao or any other Indian bread.