Moon says: May 5, 2019 at 12:54 am
Reply
Loved the presentation and this version of the traditionally favourite dish. Will be trying it out tomorrow for lunch. Have one question. You have mentioned adding yogurt while cooking as well (other than the marination part). What would be the quantity of it when we add during cooking. 3/4th of a cup will go per kg during marination. Also, does cooking time remain same if amount of mutton is 2 Kg and also the proportion of other ingredients just double right? Thanks for sharing!
LikeLike
Roy - Piece of Cerebrum says: May 25, 2019 at 10:50 am
Reply
Yes double the amount and the time will increase.
LikeLike
Mira Leggett says: April 18, 2018 at 9:55 am
Reply
Tried your Golbarir Kosha Mangsho . Very tasty!
Fairly easy to make, once you put all the pieces óf the recipe together. Know Calcutta and Shayambazar. Thank you for a great recipe! “Dhonnobad.”LikeLike
Roy - Piece of Cerebrum says: June 10, 2018 at 6:14 pm
Reply
Thank you so much.
LikeLike
Jagjitkaur says: January 23, 2018 at 11:38 am
Reply
I think mutton and lamb are the same.Aren’t they?
Please clarify.LikeLike
Roy - Piece of Cerebrum says: January 23, 2018 at 9:27 pm
Reply
A sheep in its first year is called a lamb, and its meat is also called lamb.
Mutton is goat’s meat.
Young goat meat is the best option as it’s tender.LikeLike
Mollika Doss says: November 21, 2017 at 8:46 pm
Reply
Thanks a ton for the recipe. Will definitely try it out asap. Chef Debashish Kundu had
Shown how to cook this dish on tv. He gave two tips which I wd like to share with everyone. He had said NOT to add sugar or huldi – turmeric powder or tomatoes to the
Dish, coz they gv mutton reddish colour.LikeLike
Mollika Doss says: November 21, 2017 at 8:32 pm
Reply
Hv tried out a different recipe of golbarir
Mangsho. It was shown by Chef Debashish Kundu on tv. He gave a tip which I wd like to share with everyone. He said not to add
Any turmeric powder at all. He said that turmeric powder gives mutton the reddish colour, so NOT to add it at all.
I intend to try out this recipe also asap.
Thanks a ton for sharing this recipe with us
Will definitely let you know how it turned out along with the pics .LikeLike
Roy - Piece of Cerebrum says: November 26, 2017 at 11:47 am
Reply
Will try without the turmeric.
But golbarir mansho is dark and brownish indeed.Will look forward to your dish.good luck.
LikeLike
TG says: September 6, 2017 at 11:34 am
Reply
Hi Roy,
I’ve made Kosha Mangsho many times using recipes from Bengali friends. Will definitely be trying yours too! I absolutely love the dish 😀
Just need a quick clarification. Do you grind the seeds of the raw papaya as well in the mixer?
See AlsoPakistani Chana Dal RecipeGround Beef Curry | Keema Curry--My MOST Requested RecipePalak Chicken (Saag Wala Chicken) - Hinz Cooking - A Food Blog with Simple and Easy Dinner RecipesCondensed milk fudge ( easy 3 ingredient fudge recipe & variations)Thanks!
LikeLike
Roy - Piece of Cerebrum says: September 7, 2017 at 5:41 pm
Reply
You just need the raw seedness pieces because you need the enzymes which breakdown the fibres of mutton.
so go seedness!Hope it goes good for you. 🙂
LikeLike
Mahatab Shaikh says: August 16, 2017 at 11:42 pm
Reply
Thanks dear..
I’ll be trying it tomorrow on my wife’s birthday…
I’ll update you the result …
trust it will be awesome…LikeLike
Roy - Piece of Cerebrum says: August 22, 2017 at 4:19 pm
Reply
Wishing your wife a lovely birthday from PieceofCerebrum
Hope you both have a great time.LikeLike
jhum says: January 25, 2017 at 10:07 am
Reply
by raw papaya..u mean the white inside flesh of papaya with white seeds?? we shou grate them in mixwer or just cut into pieces?
LikeLike
Roy - Piece of Cerebrum says: February 13, 2017 at 5:55 pm
Reply
mixer.
LikeLike
piya says: December 26, 2016 at 11:51 am
Reply
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……..
LikeLiked by 1 person
Roy - Piece of Cerebrum says: December 30, 2016 at 4:47 pm
Reply
Thank you piya. U just made my day.
Humbled 🙂LikeLike
Pingback: A special treat for you this festive season-Nolen gur’er Ice-cream! – Piece of Cerebrum
Pingback: Quick Moti Pulao (Pearl Pilaf)-Restaurant Secret Recipe – Piece of Cerebrum
shobha says: August 8, 2016 at 8:05 am
Reply
Mutton curry looks awesome. lovely colour.I must try with mustard oil.
LikeLiked by 1 person
Roy - Piece of Cerebrum says: August 8, 2016 at 2:25 pm
Reply
Trust me you must try this mutton dish its a classic!
LikeLike
Heidi Roberts says: August 8, 2016 at 4:21 am
Reply
That’s a really interesting looking bowl of food!
LikeLiked by 2 people
Roy - Piece of Cerebrum says: August 8, 2016 at 2:24 pm
Reply
I am glad u liked 🙂
LikeLike
Terry says: August 5, 2016 at 11:58 pm
Reply
I’ve never heard of Golbarir Kosha Mangsho, but the flavors sound so intriguing and delicious!
LikeLiked by 1 person
Roy - Piece of Cerebrum says: August 6, 2016 at 10:20 am
Reply
It’s a dish that one of the most famous eateries in Calcutta offers.
If you cant use mutton..you might try lamb or beef!LikeLiked by 1 person
Katherine Hackworthy says: August 5, 2016 at 2:28 pm
Reply
I bet the thick iron wok that it’s traditionally cooked it makes it extra good.
LikeLiked by 2 people
Roy - Piece of Cerebrum says: August 5, 2016 at 5:29 pm
Reply
It certainly adds great colour which is very conspicuous in the restaurant’s dish.
LikeLike
Murali says: August 1, 2016 at 12:19 am
Reply
good post
LikeLiked by 1 person
Ramya says: July 30, 2016 at 10:43 am
Reply
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 ☺LikeLiked by 1 person
Roy - Piece of Cerebrum says: July 30, 2016 at 6:27 pm
Reply
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. 🙂LikeLike
Gloria Duggan says: July 29, 2016 at 12:22 am
Reply
I have never tried mutton, but do like lamb. The spices in this dish sounds amazing. I can see that this would be a very tasty dish.
LikeLiked by 1 person
Roy - Piece of Cerebrum says: July 29, 2016 at 12:05 pm
Reply
Thank you Gloria 🙂
LikeLike
Striped Spatula (@StripedSpatula) says: July 28, 2016 at 11:01 pm
Reply
Love all of the beautiful spices in this dish! Plus, ginger paste and garlic paste? The aromas must be amazing!
LikeLiked by 1 person
Roy - Piece of Cerebrum says: July 28, 2016 at 11:45 pm
Reply
They go very well with the mutton. Adds to the aroma.
LikeLike
J @ Bless Her Heart Y'all says: July 28, 2016 at 10:25 pm
Reply
Haha! It is definitely a mouthful but a mouthful that I desperately want to try! I love trying new dishes and this is one to put on that list! Yum!
LikeLiked by 1 person
Roy - Piece of Cerebrum says: July 28, 2016 at 11:46 pm
Reply
Sure. Let me know how it goes 🙂
LikeLike
Mousumi says: July 28, 2016 at 8:04 pm
Reply
What is the meat marinated with? Couldn’t find it in the recipe.
LikeLiked by 1 person
Roy - Piece of Cerebrum says: July 28, 2016 at 11:49 pm
Reply
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 cupLikeLike
Kate says: July 28, 2016 at 12:26 am
Reply
Interesting recipe. I’ve never heard of mustard oil, but I’ll look out for it.
LikeLiked by 1 person
Roy - Piece of Cerebrum says: July 28, 2016 at 6:58 pm
Reply
🙂
LikeLike
Kate Veggie Desserts (@veggie_desserts) says: July 27, 2016 at 5:43 pm
Reply
So many lovey fragrant spices!
LikeLiked by 1 person
Roy - Piece of Cerebrum says: July 28, 2016 at 12:07 am
Reply
🙂
LikeLike
Strength and Sunshine says: July 27, 2016 at 4:26 pm
Reply
Love learning about a new dish!
LikeLiked by 1 person
Roy - Piece of Cerebrum says: July 28, 2016 at 12:08 am
Reply
🙂
LikeLike
Golbarir Kosha Mangsho-the classic bengali mutton gravy recipe (Most viewed recipe) (2024)
References
- https://pieceofcerebrum.wordpress.com/2016/07/26/golbarir-kosha-mangsho-the-classic-bengali-mutton-gravy-recipe/
- https://ikneadtoeat.com/chana-dal-recipe/
- http://www.spiceindiaonline.com/mutton-pepper-masala-recicpe-mutton-milagu-varuval-varutha-kari/
- https://carveyourcraving.com/condensed-milk-fudge/
- https://hinzcooking.com/palak-chicken-recipe/
- https://wholenewmom.com/recipes/pakistani-kima/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=616214424_23083482_209191
Top Articles
Vegan Smoked Gouda Cheese Recipe
20 Keto Fish Recipes You Didn't Know You Needed
Drawing Practice Exercises
0701-24 NY Times Crossword 1 Jul 24, Monday - NYXCrossword.com
Ladybonersgonewild
Used Trolling Motors For Sale Craigslist
Cancel Culture Comes to the Shore
Exclusive Insights Into The Mikayla Campinos Twitter Leak
The Uncensored World Of Influencersgonewild: A Behind-the-Scenes Look
Amanda Cerny's Boyfriend Revealed ·
Cuevana | Ver Películas y Series Online Gratis - Cuevana 3
Dieter Shih Tzus
Latest Posts
Easy Okonomiyaki Recipe - Japanese Savoury Pancakes
50 Old-School Cookie Recipes Grandma Knew By Heart
Article information
Author: Reed Wilderman
Last Updated:
Views: 6614
Rating: 4.1 / 5 (52 voted)
Reviews: 91% of readers found this page helpful
Author information
Name: Reed Wilderman
Birthday: 1992-06-14
Address: 998 Estell Village, Lake Oscarberg, SD 48713-6877
Phone: +21813267449721
Job: Technology Engineer
Hobby: Swimming, Do it yourself, Beekeeping, Lapidary, Cosplaying, Hiking, Graffiti
Introduction: My name is Reed Wilderman, I am a faithful, bright, lucky, adventurous, lively, rich, vast person who loves writing and wants to share my knowledge and understanding with you.