<strong>Kosha mangsho</strong> is a famous Bengali dry type mutton curry which is made in almost every Bengali's special occasion like Marriage, birthday, annaprason or for the guests. In every family there is a unique recipe of <strong>Kosha Mangsho</strong>. And I must mention that, this dry type mutton must be cooked with Reyaji Khasir mangsho, that contains lots of fat with the meat. This fat shouldn't be trimmed, it'll increase the taste of the dish. My father used to get this special type of Khasir mangsho from Hatibagan Barily meat shop every Sunday early morning, because this shop is very famous for their good quality meat and there would a huge queue for the best part of the Goat. And as per my view, my Mom makes the best Kosha Mangsho I've ever tasted. Because she used to marinate the meat day before she cooks it. Today I'm going to share her recipe of <strong>Kosha mangsho</strong>.
Kosha Mangsho is very popular Bengali dish. The name 'Kosha' comes from the word 'Koshano' which means stirring. So this mutton must be slow cooked and keep stirring way. That is the only secret of the recipe. My blog has 2 way of Kosha Mangsho recipe, in first way, we'll marinate the meat day before you're going to cook, and in the second way, we'll pre boil the meat and then will do the 'Koshano'. When you've not much time for a quick Rich mutton recipe, you can go for the 2nd procedure. And trust me, with both the way you'll get a finger licking good mutton item. In kosha mangsho, there should not be any trace of curry, the curry will be hugging the meat. Rich thick oily almost black color meat curry will it be. No runny gravy or something. If you want to taste, try Golbari near Shyambazar, North Kolkata, but they used to serve better before, since 10 years they are a fame only. Not at all like the earlier serve. So let's check the recipe.