Mutton Curry, or Kosha Mangsho in Bengali, is a rich, flavourful, and aromatic dish that Indians love deep in their hearts. A slow-cooked, spicy mutton curry, a perfect blend of tender meat, bold spices, and a luscious gravy to soothe the soul and yet indulge the hungry senses. Thus, the term "Kosha" refers to its thick thickness achieved through slow cooking; the mutton is braised in a rich spice mix until the flavours of all the spices are absorbed and the meat becomes tender—steps to the preparation of mutton curry are as follows. The mutton needs to be browned in oil to gain depth to its flavour while being steamed later with onions, garlic, ginger, and tomatoes. Other spices, including cumin, coriander, turmeric and garam masala, are added to create multifaceted flavours. Long cooking will allow the meat to be tender and finally doused with a solid mass of spices; meanwhile, the gravy thickens with a rich, velvety texture. What makes Kosha Mangsho different from other mutton curries is that it focuses much more on spices and the way of preparation. Unlike quicker curries in which the meat gets cooked in a thinner sauce, Kosha Mangsho has deep flavours that come out through extended cooking periods. The slow cooking ensures that every piece of mutton tastes juicy and full of flavours, while the thick gravy is ideal for sopping up with rice, paratha, or luchi (fried bread). Mutton curry or kosha mangsho is a dish prepared explicitly for special occasions and family meets.

• 1 kg mutton
• 200 gms yogurt
• 4 pods green cardamom
• 1 tsp turmeric powder
• 4 cloves
• 2 inch piece cinnamon stick
• Salt
• 2 large onion
• 1 tsp cumin seeds
• 2 tbsp ginger garlic paste
• 1 tsp garam masala
• 2 green chilli
• 4 tbsp mustard oil
• 2 tsp cumin powder
• 2 tsp red chilli powder
• 1 tsp sugar

• If you're ready to dive into something bold and flavorful, Kosha Mangsho is the ultimate Bengali mutton curry, featuring tender meat, robust spices, and a gravy so rich it feels regal.
• Start by marinating 1 kg of fresh mutton with 200 grams of yoghurt, 2 tablespoons of ginger-garlic paste, 1 teaspoon of turmeric, and salt to taste.
• Let it rest for at least 2 hours—longer if you can, for deeper flavours.
• Heat 4 tablespoons of mustard oil in a large pan over medium heat.
• Add 2 bay leaves, 4 green cardamoms, 4 cloves, 2 cinnamon sticks, and 1 teaspoon of cumin seeds.
• Saut until fragrant, letting the spices release their magic.
• Add 2 finely chopped onions and cook until golden brown—this step builds the foundation of your curry.
• Stir in 2 tablespoons of ginger-garlic paste and 2 chopped green chilies, cooking until the raw aroma disappears.
• Add 1 teaspoon turmeric, 2 teaspoons red chili powder, and 2 teaspoons cumin powder.
• Cook the spices until the oil separates from the masala, creating a flavorful base.
• Add the marinated mutton to the pan and cook on high heat for 10 minutes, browning the meat to lock in its juices.
• Lower the heat, cover, and let it simmer for about 1 hour, stirring occasionally to prevent sticking.
• The mutton will turn tender as it absorbs the rich flavours, and the gravy will thicken beautifully.
• For the final touch, stir in 1 teaspoon garam masala and 1 teaspoon sugar to balance the flavours.
• Garnish with freshly chopped coriander leaves for a vibrant finish.
• Serve this mutton curry kosha mangsho hot with steamed rice or soft rotis.
• This recipe of mutton curry kosha mangsho is a celebration of rich flavours and slow cooking, perfect for special occasions or indulgent family meals.
• Enjoy this iconic Bengali delicacy that's sure to leave everyone asking for seconds!