Kosha Mangsho - Bengali Style

Kosha Mangsho or spicy Bengali style mutton curry is one delicacy which unfailingly succeeds in impressing every mutton lover who had chance to taste it. This is a particularly spicy preparation wherein the velvety thick gravy just coats the succulent mutton pieces. It being slightly robust in taste is surely not for the faint hearted. Paired with Basanti Polao or Luchi, it simply transports us to a different culinary level altogether and has us surrendered to its heavenly taste. I have so many personal memories associated with the dish, reminding me of those special occasions where these delectable dish adorned our main course. The irresistible taste of this delicacy can hardly be forgotten. Here I have tried to replicate this as per my understanding, and it surely yields desired effect.



  1. One can conveniently abstain from adding potatoes to this dish, it tastes as good without it. I added it as my personal preference.
  2. If in any doubt about the softness of the mutton used, tenderiser like raw papaya paste can be used. Add 3-4 tablespoon raw papaya paste at the time of marinating or to the pressure cooker along with the mutton pieces and cook as it is.

Kosha Mangsho - Bengali Style Recipe

Preparation time: 20 minutes
Cook time: 1 hour 30 minutes
Yield: Serves: 3 - 4 approx
Marinating time: 2 - 3 hours or overnight


  • Mutton: 1.5 kg
  • Onion: 4 large sized, finely chopped or sliced
  • Curd/ Yogurt: 1 cup
  • Ginger-garlic paste: 2tbsp + 2 tablespoon (for marinade+ cooking)
  • Potato: 4-5 medium sized, peeled and halved (optional)
  • Tomato: 2 large, chopped
  • Mustard oil: 2 tablespoon
  • Bay leaf: 2
  • Green cardamom: 6-7
  • Cloves: 6-7
  • Cinnamon: 2, 1 inch pieces
  • Kashmiri Red chilli powder: 1 ½ tablespoon
  • Turmeric powder: 1 teaspoon
  • Garam Masala powder: 2 teaspoon (making Garam Masala)
  • Refined oil: 4 tablespoon
  • Ghee (clarified butter): 1 tablespoon
  • Salt: As per taste
  • Sugar: ½ teaspoon
  • Water: As per requirement


  1. Wash the mutton pieces and pat dry with a kitchen towel.
  2. Marinate the mutton with curd, 2 tablespoon ginger-garlic paste and mustard oil. Keep it aside for 2-3 hours or overnight.
  3. Take a pressure cooker or a heavy bottomed pan. Heat oil, fry the potatoes till golden brown in colour. Take out and keep aside.
  4. Add ghee to the oil in the pan. Put bay leaves, cloves, cardamom and cinnamon sticks to the pan.
  5. Add ½ teaspoon sugar and sliced onions. Cook till the onions turn translucent.
  6. Now add the remaining ginger-garlic paste. Sauté on medium to high heat till the raw smell is gone.
  7. Add red chilli powder, turmeric powder, salt and chopped tomatoes.Cook till the tomatoes turn mushy and oil starts separating.
  8. Add the mutton pieces along with the marinade. Cook on medium to high heat for at least 15 minutes.
  9. Check seasoning. Add 2 cups water, put on the lid and cook for 10-15 minutes on medium flame after the first whistle. Turn off the heat.
  10. Let the steam release on its own. Open the lid and add the fried potatoes.
  11. Cook on medium flame till the excess water, if any, has evaporated. Add garam masala powder, give it a gentle mix, remove from heat.
  12. Serve delicious Kosha Mangsho with Basanti Polao, Luchi, Paratha or plain steamed rice.