Golbarir Kosha Mangsho-the classic bengali mutton gravy recipe


Golbarir kosha mangsho

Sounds mouthful isn’t it?

If you have been to Kolkata and haven’t tried that yet, be grieved.

If you live here and haven’t tried it.Wake yourself up & rush to Shyambazar  ASAP to feed your soul.

Here is a sneak peak of how the tiny old and most loved eatery looks like & also the loved kosha mangsho(which in bengali means saute’ed meat. Any meat really, but here it’s mutton)

PicMonkey Collage

Golbarir kosha mangsho – No it’s not for the faint hearts! (Google image)

This place is so humble- it’s small and kinda dingy but it’s older than I am & it serves you meaty goodness. It’s heaven for meat lovers. The gravy they serve there is mostly had with plain rice or roti & is dark in colour. Why you ask?

It’s cooked in a thick iron wok since years. It’s all words of mouth that we hear about how secretive and selective their chefs are about their meat or how they marinade overnight. You will damn well find a hoard of other recipes online claiming it’s authentic Golbarir Kosha mangsho recipe but I hardly think so! They guard it with their lungs & heart! This is just an attempt and after a few trials I am happy with how it tastes. Almost like the gem itself! You can always decide for yourself.

golbarir kosha mangsho recipe

Golbarir Kosha Mangsho (Saute’ed mutton dish) -The Bengali classic

 

This dish is ideally made in an iron wok/kadai but it’s fine if you don’t own one 🙂

Golbarir Kosha Mangsho - Classic Bengali mutton recipe

  • Time: 1-1.5 hour
  • Difficulty: medium
  • Print

Ingredients you will need :

  • Mutton- 1 kg (medium sized pieces with bone)
  • Onion- 2 medium sized (grated)
  • Cumin powder- 1  Tablespoon

  • green chilies- 4-5
  • Salt (to taste)
  • Ginger paste- 1 tbsp
  • Garlic paste- 1 tsp
  • Sugar- 1/2 tsp
  • Garam masala powder- ¼ tsp
  • Mustard oil- 1/4 cup (half a cup is enough..choose your mutton with some fat..adds to the flavor)

 

 

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To marinade :

  • Raw papaya- ¼ cup (grated) (This is crucial because the enzymes in the papaya will make the meat softer and tender)
  • Kashmiri chilli powder- ½ tsp
  • Turmeric powder- ½ tsp
  • Salt – ½ teaspoon
  • Sugar ½ teaspoon
  • Thick yogurt/curd- ¾ cup

Tempering :

  • Whole dry red chili- 3
  • Black peppercorn- 6
  • Black cardamom- 2
  • Green cardamom- 4
  • Cloves-3
  • Cinnamon- 2-3 medium size pieces

Method :

  • Marinade the mutton pieces with all the ingredients mentioned ‘For marinating the Mutton’. Keep aside for 5 hours.(you can keep it in fridge overnight. The longer the better!)
  • Heat oil in a deep frying Kadai (or any deep pan). Add all the items under “ Tempering’.
  • Now the onions till it’s light brown in coulour. Add ginger-garlic paste, mix and sauté for few seconds. Next to add Cumin powder, mix and fry for few seconds again.
  • Now add marinated mutton into this. Add yogurt, salt and green chilies.
  • Mix and cook on medium flame for 15-20 minutes uncovered. Keep stirring.
  • Add one cup of hot water into the mutton. Mix well, cover and cook on low flame until cooked thoroughly. It took me about 40-45 minutes on low flame. Keep checking every 15-20 minutes to make sure you don’t over-cook your meat. It depends on a lot of factors – the meat quality, amount, etc.
  • When the mutton pieces are fully cooked check salt, add sugar and garam masala powder, mix well and remove from heat.

Golbarir Kosha Mangsho - The famous eatery is Calcutta's secret recipe for you! #Indianfood #recipeoftheday #Kolkata

Note : the dish authentically served in the age-old desi restaurant at Shyambazar is oily and thick. It’s mostly not for the faint hearted ones. If you like you can lessen the amount of oil or use less fat meat. Serve with paratha/luchi/any flat bread or Rice dish.

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31 thoughts on “Golbarir Kosha Mangsho-the classic bengali mutton gravy recipe

  1. piya says:

    ohh!!!!! i have just tried it on 25th December…..just finger licking….an unending journey of taste, delicacy and happiness……. thanks a lot for the perfect recipe……..

    Like

  2. Ramya says:

    Stumbled upon your blog from a facebook group. Wow! The process is explained very well. I will try for sure but we in Andhra don’t prefer sugar in curries. I have to think about that.
    Thanks for sharing the recipe ☺

    Liked by 1 person

    • Roy - Piece of Cerebrum says:

      Thank you for dropping by. The sugar not only enhances the flavour but it also gives it a nice colour by caramelizing.
      You can try jaggery (which tends to burn faster) or leave it out completely.
      If you are used to sugar-less gravies, it wont matter so much. 🙂

      Like

    • Roy - Piece of Cerebrum says:

      It’s there, right below the ads. You must have missed it.
      Do recheck.
      In case you still can’t find.

      Here it is :
      To marinade :

      Raw papaya- ¼ cup (grated) (This is crucial because the enzymes in the papaya will make the meat softer and tender)
      Kashmiri chilli powder- ½ tsp
      Turmeric powder- ½ tsp
      Salt – ½ teaspoon
      Sugar ½ teaspoon
      Thick yogurt/curd- ¾ cup

      Like

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