Moon says: May 5, 2019 at 12:54 am
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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!
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Roy - Piece of Cerebrum says: May 25, 2019 at 10:50 am
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Yes double the amount and the time will increase.
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Mira Leggett says: April 18, 2018 at 9:55 am
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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
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Thank you so much.
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Jagjitkaur says: January 23, 2018 at 11:38 am
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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
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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
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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
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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
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Will try without the turmeric.
But golbarir mansho is dark and brownish indeed.Will look forward to your dish.good luck.
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TG says: September 6, 2017 at 11:34 am
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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?
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Roy - Piece of Cerebrum says: September 7, 2017 at 5:41 pm
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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. 🙂
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Mahatab Shaikh says: August 16, 2017 at 11:42 pm
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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
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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
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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?
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Roy - Piece of Cerebrum says: February 13, 2017 at 5:55 pm
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mixer.
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piya says: December 26, 2016 at 11:51 am
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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……..
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Roy - Piece of Cerebrum says: December 30, 2016 at 4:47 pm
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Thank you piya. U just made my day.
Humbled 🙂LikeLike
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shobha says: August 8, 2016 at 8:05 am
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Mutton curry looks awesome. lovely colour.I must try with mustard oil.
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Roy - Piece of Cerebrum says: August 8, 2016 at 2:25 pm
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Trust me you must try this mutton dish its a classic!
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Heidi Roberts says: August 8, 2016 at 4:21 am
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That’s a really interesting looking bowl of food!
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Roy - Piece of Cerebrum says: August 8, 2016 at 2:24 pm
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I am glad u liked 🙂
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Terry says: August 5, 2016 at 11:58 pm
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I’ve never heard of Golbarir Kosha Mangsho, but the flavors sound so intriguing and delicious!
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Roy - Piece of Cerebrum says: August 6, 2016 at 10:20 am
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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
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I bet the thick iron wok that it’s traditionally cooked it makes it extra good.
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Roy - Piece of Cerebrum says: August 5, 2016 at 5:29 pm
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It certainly adds great colour which is very conspicuous in the restaurant’s dish.
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Murali says: August 1, 2016 at 12:19 am
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good post
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Ramya says: July 30, 2016 at 10:43 am
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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
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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
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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.
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Roy - Piece of Cerebrum says: July 29, 2016 at 12:05 pm
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Thank you Gloria 🙂
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Striped Spatula (@StripedSpatula) says: July 28, 2016 at 11:01 pm
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Love all of the beautiful spices in this dish! Plus, ginger paste and garlic paste? The aromas must be amazing!
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Roy - Piece of Cerebrum says: July 28, 2016 at 11:45 pm
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They go very well with the mutton. Adds to the aroma.
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J @ Bless Her Heart Y'all says: July 28, 2016 at 10:25 pm
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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!
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Roy - Piece of Cerebrum says: July 28, 2016 at 11:46 pm
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Sure. Let me know how it goes 🙂
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Mousumi says: July 28, 2016 at 8:04 pm
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What is the meat marinated with? Couldn’t find it in the recipe.
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Roy - Piece of Cerebrum says: July 28, 2016 at 11:49 pm
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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
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Interesting recipe. I’ve never heard of mustard oil, but I’ll look out for it.
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Roy - Piece of Cerebrum says: July 28, 2016 at 6:58 pm
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🙂
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Kate Veggie Desserts (@veggie_desserts) says: July 27, 2016 at 5:43 pm
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So many lovey fragrant spices!
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Roy - Piece of Cerebrum says: July 28, 2016 at 12:07 am
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🙂
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Strength and Sunshine says: July 27, 2016 at 4:26 pm
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Love learning about a new dish!
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Roy - Piece of Cerebrum says: July 28, 2016 at 12:08 am
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🙂
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