What is Kosha Mangsho?
Kosha Mangsho is a quintessential Bengali rich goat meat curry. Mangsho means meat and the term kosha comes from the word koshano, which means to slow cook in spices with minimal water so to create a spice coated velvety gravy. Rich spiced gravy with juicy tender goat meat, this is every Bengali’s favorite Sunday meal! This dish is a Bengali delicacy that is often enjoyed with sweet saffron infused rice or with luchi (fried mini flat bread). But, it also tastes equally good with just plain Indian roti or steamed white rice.
Ingredients you need in Kosha Mangsho ?
Red meat: Goat meat is authentic, but you can definitely try with lamb too or chicken if you like. Red meat takes time to cook, hence this is always prepared on weekend when we have enough time in hand. Onion, garlic, Ginger and Tomato: Like most Indian curries and stew, onion, garlic, ginger goes in the beginning of the cooking. And once soften, tomatoes are added along with mutton to create a rich stew. Mustard Oil: Like most Bengali dishes, mustard oil is used. While you can surely use other variety oil, mustard oil does enhance the flavor. Ghee: Right at the end of the cooking, a little amount of ghee goes in. It not only makes adds flavor, but also makes it taste so good.
Spices that go in:
Whole spices (cinnamon, cardamom, bay leaf and clove) are added in the beginning. Right at the end, Bengali Gorom Moshala goes in. I would highly recommend not to use the store bought Indian Garam Masala as the taste will be very different. Here is a link to the recipe of Bengali Gorom Moshala, which includes just three whole spices and extremely subtle in flavor. It’s cultural in Bengali food to include a meat curry/stew in a Sunday meal. Most often, the first pick is mutton. The two usual ways that I grew up enjoying goat meat was either a simple Sunday mutton curry or this kosha mangsho. My Dad would visit the butcher shop early morning and grab the best cubes. After an elaborate breakfast, he would get into the kitchen and start on preparing the dish. Ma would prepare the rest of the side dishes. Bengali meal is always a feast. By late afternoon hour, we would all gather on the table, hungry for mutton. If you don’t like mutton, try the same dish with chicken or egg.
A Vegetarian substitute!
Ma makes this exact similar dish with either green jack fruit or with soya chunks. You can try it with cauliflower florets too. Like most rich meat curries and stew, Kosha Mangsho tastes extra yummy on the next day.
