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<languages />
{{short description|Curry dish that is prepared from mutton or chevon}}
{{Infobox food
| name = Mutton curry
| image = Bengali Mutton Curry.JPG
| image_size =
| alternate_name =Kosha Mangso
| country = [[India]]
| region = [[Indian subcontinent]]
| national_cuisine = [[Indian cuisine|India]], [[Sri Lankan cuisine|
Sri Lanka]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]], [[Nepali cuisine|Nepal]], [[Guyanese cuisine|Guyana]], [[Culture of Suriname#Cuisine|Suriname]], [[Trinidad and Tobago cuisine|Trinidad and Tobago]], [[Jamaican cuisine|Jamaica]], [[Bahamian cuisine|The Bahamas]]
| type = Curry
| course = Main course
| served = Hot
| main_ingredient = [[Goat meat]] or [[mutton]], [[tomato]], [[onion]], [[garlic]], [[ginger]], [[Coriander|coriander leaves]], [[Indian spices]]
| similar_dish = [[Goat curry]]
}}
{{Indian cuisine}}

'''Mutton curry''' (also referred to as '''kosha mangsho''', ''' lamb curry''', or '''[[Curry goat|goat curry]]''') is a dish that is prepared from [[goat meat]] (or sometimes [[Lamb and mutton|lamb meat]]) and vegetables. The dish is found in different variations across all states, countries and regions of the [[Indian subcontinent]] and the [[Caribbean]].

Mutton curry was originally prepared putting all the ingredients together in a [[Earthenware|earthen pot]] and [[slow cooking]] the whole curry by wood fire on a [[Primitive clay oven|clay oven]]. Today it is cooked using pressure cookers and slow cookers after briefly sautéing all the ingredients and spices in a big [[wok]]. The steadily cooked mutton becomes more tender than normally cooked mutton. Mutton curry is generally served with rice or with [[Indian bread|Indian breads]], such as [[naan]] or [[parotta]]. The dish can also be served with ''[[Eleusine coracana|ragi]]'', a cereal.

== Ingredients ==

Common ingredients used to prepare mutton curry include: [[Lamb and mutton|mutton]] or [[goat meat]], [[Edible salt|salt]], [[turmeric powder]], [[mustard oil]], ginger garlic paste, [[Dahi (curd)|dahi]] (yogurt), assortment of [[spices]], [[onion]], [[chili pepper|chilli]], [[tomato]], and [[coriander#Leaves|coriander leaves]].

== Variations ==

=== Odisha ===
In [[Cuisine of Odisha|Odisha]], mutton curry is always made of ''khasi'' goat meat (meat of young castrated male goat). There are many varieties of goat meat curries prepared in Odisha. Simple and flavorful ingredients are used to prepare the curry and usually served with [[roti]], [[naan]] or in Western Odisha, [[puffed rice]] (mudhi). Some of the popular curries are:
:* Mutton Kashā ({{Langx|or|ମାଂସ କଷା|translit=Māṅså Kåṣā}})
:* Mutton [[Curry]] ({{Langx|or|ମାଂସ ତରକାରୀ|translit=Māṅså Tårkāri}})
:* Mutton [[Roasted]] in [[Bamboo]] or Bamboo Mutton ({{Langx|or|ବାଉଁଶ ପୋଡ଼ା ମାଂସ|translit=Bãuśå Poṛā Māṅså}})
:* Mutton Roasted in Leaf ({{Langx|or|ପତ୍ର ପୋଡ଼ା ମାଂସ|translit=Påtrå Poṛā Māṅså}})
:* Mutton in Clay Pot ({{Langx|or|ମାଟି ହାଣ୍ଡି ମାଂସ|translit=Māṭi Hāṇḍi Māṅså}})
:* Mutton Besar ({{Langx|or|ମାଂସ ବେସର|translit=Māṅså Besår}})

While mutton curry is usually eaten with [[rice]], in [[Western Odisha]], ''Mangsa Kashā'' is particularly relished with mudhi (puffed rice). ''Mangsa Kashā'' is said to be the predecessor of the popular [[Cuisine of West Bengal|Bengali]] goat curry dish known as ''Kosha Mangsho'' most probably introduced by the [[Odia cuisine|Odia]] cooks who moved to [[West Bengal]] during the [[British Rule in India|British rule]] to work in the kitchens of Bengali families.

===Bihar===
Mutton is typically cooked in Bihar in curried form. In addition to fish and chicken, mutton is common in [[Bihari cuisine]]. Mutton curry is traditionally served with [[Malpua]] on Holi, while it is eaten with rice in a routine everyday meal. In [[Champaran]], mutton is cooked in a sealed earthen pot as a [[Champaran meat|one-pot curry]].

===Gujarat===
Mutton curry has a special place in [[Surat|Surati]] cuisine. A rich mutton dish known as ''Tapelu'' which finds its origins in the kitchens of the Surati Khatri community, is often cooked in large batches, especially during festivities. Goat offal also finds a place in the cuisine of Surat.

=== West Bengal ===
'''Kosha mangsho''' is the [[Bengali cuisine|Bengali]] version of mutton curry. It traditionally has less juice and more gravy than mutton curries eaten in other parts of India. This dish is prepared in a ''kosha'' style, which involves retaining the mutton's flavor and moisture using slow cooking and sautéeing methods.

Kosha mangsho is traditionally prepared as part of the celebration of [[Kali Puja]], a festival dedicated to the [[Hinduism|Hindu]] goddess [[Kali]], celebrated on the [[New Moon]] day of the Hindu month [[Kartika (month)|Kartik]].

'''Railway mutton curry''' is a [[British Raj]] colonial-era dish that was served on long-distance trains. The dish was served with dinner rolls. [[Tamarind]] was originally used to extend its [[shelf life]]. Some restaurants serve the dish in present-day times, such as Oh! Calcutta! restaurant in [[Kolkata]], India. Railway mutton curry is prepared using a [[coconut milk]] base.

<gallery widths="220" heights="150" mode="packed" caption="Mutton curry variations">
File:Lamb Curry Pot.JPG|A pot of lamb curry
File:Roti Cane Kari Kambing.jpg|[[Roti canai|Roti cane]] with mutton curry (top)
File:Bansa Pora Mutton.jpg|Bamboo mutton
File:Bengali mutton curry - Kolkata - West Bengal.jpg|Bengali mutton curry
File:BENGALI MUTTON KOSHA.jpg|Mutton Kosha
File:Luchi Maangsho.jpg|Luchi Maangsho
File:Mutton Chanp - Five Rivers - Kolkata - FILE 0012.jpg|Mutton Chaap
File:Mutton Keema Kabab - Chhote Nawab - Kolkata - FILE 0018.jpg|Mutton Keema Kabab
File:Mutton rogan josh.jpg|[[Rogan josh]]
File:Mutton Pulao (22863060315).jpg|Mutton Pulao
</gallery>

=== Maharashtra ===
'''Black Mutton curry''' (also referred to as '''konkani black mutton''') is a dish that is prepared from goat or lamb meat, charred coconuts, and a signature spice blend. The regional dish originated in the [[Konkan]]i district of [[Maharashtra]], India.

Black Mutton curry was originally made by preparing a black spice paste consisting of charred [[coconut]]s, onions and peppers with spices which was then cooked low and slow in a [[Cast-iron cookware|cast iron]] [[wok]]. The cooked paste was added with the mutton along with fresh herbs and spices in an [[Earthenware|earthen pot]] and cooked low and slow till tender. The curry is typically served with breads such as [[Bhakari]], [[Chapati]], [[List of bread rolls|Pav]] or [[rice]].

The dish utilizes a unique blend of spices called the Maharashtrian [[garam masala]], which consists of cardamom, nutmeg, [[Poppy seed|khus khus]] (poppy seeds), saunth (dried ginger), and many other [[Mughlai cuisine|Mughlai]] spices which lend the black mouton an intoxicating flavor and a robust color.

===Counterfeit variations===
In 2012, in the [[Midlands]], England, trading standards officers working undercover went to twenty restaurants that were randomly chosen and bought 39 lamb curry and kebab dishes. Four of the dishes contained no lamb, instead using a mixture that contained beef, pork or chicken. In the investigation, it was found that only three lamb curries out of the nineteen tested contained only lamb. Most were found to consist of a mixture of lamb with beef or chicken. Additionally, all of the twenty lamb kebabs that were sampled contained meats in addition to lamb that was mixed with it, such as beef, pork or chicken.
==See also==
* [[List of Indian dishes]]
* [[Cuisine of Odisha]]

== External links ==
{{commons|Mutton curry}}
{{Indian Dishes}}

[[Category:Indian cuisine]]
[[Category:Bengali cuisine]]
[[Category:Pakistani cuisine]]
[[Category:Indo-Caribbean curries]]
[[Category:Curry]]
[[Category:Lamb dishes]]
[[Category:Odia cuisine]]
[[Category:Bangladeshi meat dishes]]
[[Category:Indo-Caribbean cuisine]]
{{二次利用|date=9 May 2025, at 13:10}}

Mutton curry/en - Revision history

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