Morich Mangsho – Mutton in Black Pepper

by | Feb 11, 2025 | Food | 0 comments

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Anindya’s Kosha Mangshgo is famous. For old readers of this blog, Kosha Mangsho is something that I devour and love cooking, too. My Mamun (my chotomama) taught me this recipe, which I continue to prepare on special occasions. It was on 15th August, 2011, if I remember correctly, when I cooked the Kosha Mangsho for my then-pregnant wife. We had Tugga a few months later. After that many times, I have cooked the Kosha Mangsho, and for once I also didn’t feel repetitive. Tugga turns a teenager in a few months, and the only other dish that I have picked up in between was Mutton RoganJosh. Incidentally, when it comes to mutton dishes, Mutton Rogan Josh is most popular across India, and Kosha Mangsho comes second. I hadn’t heard about Morich Mangsho until one of my team members cooked it for me.

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Morich Mangsho and How It Started

Sir, I will cook and bring the food tomorrow.

What will you cook?

Sir, Morich Mangsho – you try it out and then let me know.

Baitanik, my ever-enthusiastic team member, cooked it for the entire team on a Saturday, and it was delicious. We put up stories on our Instagram feed, and there were multiple requests for the recipe. Baitanik had shared this recipe earlier, yet we never tried cooking this at home. We decided to cook Morich Mangsho.

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Morich Mangsho: The steps

We started cooking together, and I didn’t mind taking instructions from him. Marinate the mutton with onion slices and copious amounts of mustard oil. Often, one ponders what we would do without mustard oil. It was a wonderful feeling to go back to cooking after a long period. There are few feelings better than getting the hands soaked into succulent pieces of mutton with mustard oil and onion and the mix of three distinct aromas. We sailed through the steps, crushed the black pepper, slow-cooked it in more mustard oil, and added the entire slow-cooked mutton with the released juice to the pressure cooker. Three whistles and it’s done. Once you open the lid, the rich aroma will cover the room. Wait, it’s not yet over. Add sugar to taste and more crushed black pepper, and simmer off the water. Dark, rich gravy-coated mutton pieces are ready for consumption.

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Ruti or Rice to pair with?

We tried both and depends on the quantity of gravy you will like to leave in the final output. My personal favourite is either hand-rolled rotis or rumali roti . I believe this can give a close run to Kosha Mangsho in all its glory. If you analyse key elements in both, they are onion and mustard oil. DIfference is that it won’t take as much time as Kosha Mangsho as we are using the pressure cooker. In case you try this, let me know how you liked it and join the club of Meat lovers Bengali. It’s high time we stop getting labelled as only fish and mishti-eating community. Happy Mangsho eating. 

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Share your cooking with us –

Do try this recipe and share your feedback. You can also reach out to us at our social media handles Instagram, Facebook or any of our personal Facebook (Madhushree & Anindya) & Twitter profiles. Post a picture and tag us.

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Morich Mangsho

Mutton cooked with black pepper
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Servings: 5 servings
Course: Main Course, Meats other than chicken and fish
Cuisine: Bangladeshi, Bengali, Indian
Ingredients Method Notes

Ingredients
  

  • 1 kg mutton (preferably the front leg) see notes
  • 100 gms black pepper pods
  • 400 gms onions, finely sliced
  • 1 cup mustard oil
  • 1 inch cinnamon stick
  • 3-4 nos dry red chilies
  • salt to taste
  • sugar to taste
  • 150 gms mutton fat

Method
 

  1. Clean the mutton pieces, and pat them dry.
  2. Grind the black pepper into a powder.
  3. Marinade the mutton pieces and the mutton fat with 2 tbsp mustard oil, 1 tbsp black pepper and the onion slices. Now massage the mutton pieces with this marinade. Basically you have to ensure that the juices of the onions come out and mix with the mutton.
  4. Now heat rest of the mustard oil in a kadai, and add the red chilies. Roughly tear them and add. To this, add the cinnamon stick.
  5. Once the oil is flavoured with the spices, add the marinated mutton.
  6. Sprinkle a little salt and now stir-fry the mutton pieces along with the marinade in the hot mustard oil. Let the heat be high.
  7. After about 8-10 minutes, put the heat to medium and add 1-2 tsp of black pepper. Continue cooking the mutton for another 10 minutes on medium heat, stirring occassionally.
  8. Once the mutton pieces have nicely browned (takes a good 30 minutes), add them to a pressure cooker. If you feel it needs more, oil, you can add it.
  9. Do not add any water. Keep the heat low and pressure cook for 30 minutes or 3 whistles.
  10. Remove from the pressure cooker once the pressure has released. Check if the meat is tender or not. If not, cover and cook until the meat is tender and stir- in between.
  11. Once the meat is tender, add salt to taste, 1 tsp of sugar and more fresh black pepper for that nice peppery zing. Now give it a final mix and then take it off the heat.
  12. Serve this with roti or rice or roomali roti.

Notes

  1. Always take rewaji mutton  for this- rewaji meaning mutton that is fatty