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Thakurbari Kosha Mangsho

This mutton recipe is inspired by Rabindranath Tagore's family who has immensely inspired Bengal's culinary culture. This particular recipe is quite rich having good amount of oil and spices which taste extraordinarily delicious.

Prep time:
8hrs 0mins

cook time:
2hrs 15mins

serves:
7-8

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Onions 3

Onions

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The onion is a vegetable most common in every cuisine around the world. It is the bulb of the oni ...

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Garlic cloves 8-9

Garlic cloves

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Ginger Paste 1tbsp

Ginger Paste

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Ginger Paste is a thick and grainy ...

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Curd 200gm

Curd

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Curd is a dairy product made by curdling the milk with edible acidic substance such as lemon juic ...

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Green Chillies 4-5

Green Chillies

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Turmeric Powder 2tsp

Turmeric Powder

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Coriander powder 2tbsp

Coriander powder

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Coriander powder is extracted from coriander seeds. It generally comes in whole form but is also ...

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Red Chilli Powder 1tbsp

Red Chilli Powder

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Chili is a fruit that belongs to t ...

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Kashmiri Red Chilli Powder 2tbsp

Kashmiri Red Chilli Powder

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Bay leaf 2

Bay leaf

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Bay leaf is used for flavouring dishes. Fresh Bay leaves will provide more flavour than the dried ...

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Coriander Leaves Handful

Coriander Leaves

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Salt To taste

Salt

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Sugar 1tsp

Sugar

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Mustard Oil 1/4cup

Mustard Oil

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Mustard oil is a fatty vegetable oil obtained from pressing the mustard seeds. It is yellow in color.

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Ghee 2tbsp

Ghee

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Ghee is a type of clarified butter ...

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Details

Non-vegetarian

Level : Moderate

Ingredients

Ingredients For Thakurbari Kosha Mangsho

Onions finely chopped (optional) 3

Onions

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The onion is a vegetable most common in every cuisine around the world. It is the bulb of the oni ...

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Crushed garlic cloves 8-9

Garlic

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Garlic belongs to a similar family as onions, shallots, and leeks. It is a veget ...

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ginger crushed to a fine paste in a mortar-pestle 1tbsp

Ginger Paste

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Ginger Paste is a thick and grainy ...

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Curd diluted with 1 Tbsp water 200gm

Curd

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Curd is a dairy product made by curdling the milk with edible acidic substance such as lemon juic ...

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Few chopped green chillies 4-5

Green Chilli

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Turmeric powder 2tsp

Ground Turmeric

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Turmeric is obtained from the root of the Curcuma longa plant which belongs to the ginger family. ...

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Corriander powder 2tbsp

Coriander powder

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Coriander powder is extracted from coriander seeds. It generally comes in whole form but is also ...

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Laal mirch powder 1tbsp

Red Chilli Powder

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Chili is a fruit that belongs to t ...

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Red chilli kashmiri 2tbsp

Dried Chilli

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One bay leaf 2

Bay leaf

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Bay leaf is used for flavouring dishes. Fresh Bay leaves will provide more flavour than the dried ...

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To make green Chutney- fresh coriander leaves Handful

Coriander Leaves

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Coriander is a herb which is acknowledged as a flavour enhancer along with its nutritional value. ...

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Salt according taste To taste

Salt

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Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Suger 1tsp

Sugar

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Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Mustard oil 1/4cup

Mustard Oil

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Mustard oil is a fatty vegetable oil obtained from pressing the mustard seeds. It is yellow in color.

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Ghee or oil for deep frying 2tbsp

Ghee

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Ghee is a type of clarified butter ...

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Methods

How to make Thakurbari Kosha Mangsho

1. Clean and wash the mutton pieces and keep aside. Now take the garlic cloves , coriander leaves and 2-3 green chillies and make a smooth paste out of it. Now add this marinade to the mutton pieces. Then add the beaten curd, 3tbsp of mustard oil, 1.5tsp of turmeric powder and salt. Massage it well.
2. Now make a paste of 1 onion and add half of the onion paste and ginger paste to the mutton marinade and massage it well. Let it stay marinated for about 8hours or overnight.
3. Meanwhile slice the onions thinly for making caramelized onions. Take a heavy bottom kadai. Add mustard oil and little ghee. Let it heat up. Then add the thinly sliced onions and cook till it gets caramelized adding little salt and sugar.Once done transfer it to a blending jar and make a paste of it
4. Now in the same kadai add little more oil and ghee. Heat it and add bay leaf and dry red chilli. Then add onion paste and cook for 3-4mintues adding salt and sugar. Then add ginger and garlic paste and cook till all the raw smell goes away. .
5. Then add half of the caramelized onion paste and cook for about 2minutes then add coriander powder, turmeric powder, red chilli powder and Kashmiri red chilli powder and braise everything adding little hot water for about 5-8mintues on low flame.
6. Now add the marinated mutton pieces and the marinade too. Stir it well and braise everything for 10-15mintues on high-medium flame then for about 30-40minutes on medium-low flame. Make sure you keep adding hot water in between.
7. Once everything is properly braised now let it slowly cook for about 1hr on low flame putting a lid. Make sure you check in between and keep splashing hot water if required and stir it well.
8. After 1hour when oil separates add homemade garam masala powder and ghee and stir it very well. Let it cook for more 15 minutes till mutton pieces become fork tender
9. Lastly finish of with some chopped green chillies.