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Grid Iron Meat

Kosha Mangsho (Bengali Mutton Curry)

This Bengali classic is a rich, slow-cooked mutton curry infused with aromatic spices and a hint of mustard oil. It’s a perfect example of how slow simmering and careful seasoning can transform mutton into a dish that’s full of depth and warmth.

INGREDIENTS
  • 1 kg diced mutton
  • 3 tbsp mustard oil (or vegetable oil)
  • 2 large onions, finely sliced
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tomatoes, chopped
  • 2 green chillies, slit (optional)
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 4 cloves
  • 1 bay leaf
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder (adjust to taste)
  • 1 tsp sugar
  • Salt to taste
  • Fresh coriander leaves, for garnish
METHOD

  1. Marinate the mutton with a pinch of salt, half the ginger-garlic paste, and a little turmeric. Let it rest for 30 minutes.
  2. In a heavy pan, heat the mustard oil until it’s hot, then add cinnamon, cardamom, cloves, and bay leaf. Add the sliced onions and sugar, and cook until golden brown.
  3. Add the remaining ginger-garlic paste, then the tomatoes. Cook until the tomatoes soften. Stir in cumin, coriander, red chilli powder, and a bit more turmeric.
  4. Add the marinated mutton and mix well. Let it brown slightly, then reduce the heat, cover, and cook gently for about an hour. Add a little water if needed.
  5. Once the mutton is tender and the gravy is thick, season with salt, garnish with coriander, and serve hot.

Multi-Cooker Option

Use the sear/sauté mode on a Ninja Foodi for the initial steps. Then pressure cook for 25 minutes. Finish with air crisp mode for a few minutes if a thicker gravy is desired. Internal temperature should reach at least 90°C for tender mutton.

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Yorkshire Mutton Diced – 500g

Yorkshire Diced Mutton – Full-Flavoured & Properly Raised

Hand-cut from the shoulder and leg of well-finished Yorkshire sheep, our diced mutton is deeply savoury, naturally rich, and ideal for slow cooking. Perfect for curries, tagines, pies, and stews.

£11.50

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Sides:

  • Steamed basmati rice
  • Cucumber and mint raita
  • Warm paratha or naan bread
  • Buttered seasonal greens
  • Spiced lentil dal

Matches:

  • Saffron rice
  • Garam masala
  • Mustard seeds
  • Pickled red onion
  • Fresh mint
  • Roasted cumin

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Preparation Time: Around 15 minutes active prep, plus 30 minutes marinating.
Cooking Time: About 1 to 2 hours of gentle cooking on the hob, or 25 minutes pressure cooked.

Hot Tips

  • Don’t skip the marination — it builds flavour.
  • Mustard oil gives the most authentic taste but can be substituted with neutral oil and a spoonful of English mustard at the end.
  • Slow cooking gives the meat a tender, fall-apart texture.

Pairings

Red Wine: A fruity Grenache or medium-bodied Syrah enhances the warming spices.

White Wine: A slightly off-dry Riesling balances the heat and richness.

Beer & Cider: British cider or a malty ale pairs well with the earthy mutton flavours.

Non-Alcoholic: Mango lassi, spiced chai, or a chilled cucumber and mint cooler complement the dish beautifully.

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