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This article was first published 2 years ago  » Getahead » Food » Recipe: Golbari Kosha Mangsho

Recipe: Golbari Kosha Mangsho

November 17, 2021 17:54 IST
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Bethica Das recreates the popular Bengali-style mutton curry, Golbari Kosha Mangsho.

This dish is named after Golbari, a Kolkata-based small heritage eatery, famous for its signature Kosha Mangsho. The marinated mutton there is slow-cooked to perfection over a low flame. The gravy is a thick, dark brown and prepared using their own secret ingredients.

You can relish Bethica's take with luchi (maida poori), rice, pulao or any other Indian bread.

Photograph: Kind courtesy Bethica Das

Golbari Kosha Mangsho

Serves: 3-4


For the marination

  • 500 gm mutton with bones, curry cut
  • 1 tsp haldi or turmeric powder
  • 2 tbsp lal mirchi or red chilly powder
  • 1 tbsp dhania-jeera or coriander-cumin powder
  • ½ tsp black pepper powder
  • 1 tsp garam masala powder
  • 2 tbsp mustard oil, for the marination
  • 2-3 tbsp curd or yoghurt
  • 1 onion, roughly chopped
  • 1-inch ginger
  • 2-3 pods of garlic
  • 2 green chillies
  • 1-inch raw green papaya, peeled
  • Salt to taste

For the tempering

  • 2-3 tbsp mustard oil
  • 2 tej patta or bay leaves
  • 1-inch daalchini or cinnamon stick
  • 2-3 green elaichi or cardamom
  • 4-5 long or cloves
  • 2 onions, chopped
  • 1 tsp sugar
  • 2 cups tea-infused water, or as needed

For the garnish

  • Slices of onion
  • Wedges of lemon
  • Chopped green dhania or coriander or cilantro leaves


  • Grind the onion, ginger, garlic, green chillies, raw papaya and yoghurt into a smooth paste.
    Marinate the mutton in the paste, in a container with a lid.
    Add all the dry spices, 2 tbsp mustard oil and mix well and cover.
    Refrigerate overnight.
  • Heat the tempering mustard oil in a heavy-bottomed kadhai or large saucepan and saute the bay leaves, cinnamon, cardamoms and cloves in it for a few seconds.
    Add the onions and sugar and fry till light brown.
    Add the marinated mutton and continue to fry on low heat till dry.
    Add the tea-infused water, little at a time, and cook on low heat till the meat is tender and the gravy has a thick consistency.
    Add salt and give it a stir. 
    Take off heat and garnish with onion slices, lemon wedges and coriander leaves.
    Serve hot with luchi (maida or white flour poori), rice, pulao or any other Indian bread.

Bethica Das is a Sharjah-based food blogger.

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