Kosha Mangsho

19Sep10

I have had many variations of the kosha mangsho since childhood. It is a dry, spicy (not so spicy at my home) meat dish where the meat is cooked mostly in its own juices. There was no favourite version until I chanced upon the very famous ‘Golbarir Kosha Mangsho‘ at Oh!Calcutta.  Golbari at Shyambazar, Kolkata is famous for the very dark coloured, spicy-sweet kosha mangsho that is served at the New Punjabi Hotel. With a hush-hush secret cooking process, it is what legends are made of and is considered an essential stop if one is on a food-tour of Kolkata. Unfortunately, being a South Calcutta I have not had the opportunity to taste the real thing. However, ever since our first encounter at Oh!Calcutta, a visit to this restaurant is never complete without an order for kosha mangsho. This time while planning the sunday lunch, I decided to try out what I imagined to be a probable procedure. Thankfully, it turned out with a satisfactory taste.

Kosha Mangsho

Serves:

  • 2-3 persons

You Will Need:

  • Mutton – 500gms
  • Dried Red Chilli – 1
  • Onion – 3 medium to big sized, finely sliced
  • Green Chilli – 1 or 2 as per taste
  • Black Pepper Corn – A spoonfull
  • Turmeric powder – 1/2 teaspoon
  • Ginger Garlic paste – 1 teaspoon
  • Cinnamon – 2 sticks, 3/4 inched size
  • Sugar – 4-5 teapoons
  • Cloves – 5-6
  • Cardamom (Green) – About 3
  • Tomato Ketchup – 1-2 teaspoons
  • Salt – As required
  • Mustard oil – 3-4 tablespoons

Procedure:

Marination

  • Pour some oil in a pan and fry two finely sliced onions until they are brown.
  • Blend the fried onions, 1 stick of cinnamon, 3 teaspoons of sugar, 3 cloves, one green chilli, the dried red chilli and all of the black pepper corn into a smooth paste.
  • Mix the blended paste, salt, tomato ketchup, turmeric and ginger-garlic paste along with the mutton and leave it overnight in the refridgerator.

Cooking

  • Pour the remaining portion of oil in a cooking pan.
  • When the oil heats up add a cinnamon stick, cardamom, 3 cloves and the remaining sugar in.
  • Add in the remaining onion slices and fry until medium brown. The sugar ought to be caramalized too.
  • Now mix in the marinated mutton and keep stirring it on a high flame for about 8-10 mins.
  • The marination ought to turn a deeper shade of brown. Keep stirring more on medium to high flame until the oil separates from the spice mixture
  • At this point cover the pan and reduce the flame a notch. Keep checking in every minute or so to ensure that the meat and spices are not burning. Stir it as well.
  • After about 5 mins add in about 2 cups of water, add in a sliced green chilli and cover the pan. Turn up the flame and leave it for about 15 minutes.
  • Check if the meat has softened. If not, add in some more water.
  • When the water reduces completely, remove the lid and keep frying for some more time, until its a greasy mix of spice and meat.
  • Serve hot with rice, light pulao or roti.

Note

  • The signature feature of this dish is a very dark brown to nearly black colour. So try to get that colour. Caramelizing the sugar is very essential and go low on the turmeric.
  • Mutton has an inherent smell which one needs to get rid off. Hence, it is important to keep frying it along with the marination until this smell goes off.
  • Do not even attempt this in the pressure cooker. This needs to be slow cooked and would require full attention at regular intervals
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10 Responses to “Kosha Mangsho”

  1. Where is the “Pepper Mushroom” recipe?

  2. This looks nice 🙂

    Agreed with Aanjhan for the Pepper mushroom recipe.

  3. WP.com now allows you a “Share This” thing that lets you tweet/FB it directly from the post. Can you please install that as well ? For example, check http://sankarshan.wordpress.com/2010/09/20/one-awesome-thing-a-day/

  4. 4 runa

    Arey.. I need to cook that thing one again. Maybe I’ll try a paneer version this weekend and post it along with the pictures. You’ll can use mushroom instead of paneer when cooking it.

  5. 5 Suchetana gupta

    Thanks for the recipe.will try it.
    Although i am a south calcuttan,i have had the good luck to have tasted the authentic dish at golbari,shyambazar.it was simply amazing.

    • 6 runa

      Thank you for visiting Suchetana. Do try the recipe and let me know if its any close to the original. 🙂

  6. 7 Anirwan

    Addition of Soya Sauce instead of Salt ensures the characteristic colour.

  7. 9 Monikornika

    I had tried the Golbari Kosha Mangsho recipe that you had posted and it turned out to be a hit among hubby’s friends and my family…thanks to you…it turned out to be a way too sweet though…but the colour, texture, smell were like PERFECT. Thanks to you Runa.


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