Kosha Mangsho

Kosha Mangsho- Mutton in Thick Gravy- Bengali Mutton Curry

Kosha Mangsho- Mutton in Thick Gravy- Bengali Mutton Curry, is a very famous mutton curry popular for its spiciness and rich taste. In this particular dish, chunks of marinated goat meat and potatoes cooked in an onion, ginger, garlic gravy with tomato puree and pure mustard oil. The detailed recipe with step by step cooking pictures follows.

Kosha Mangsho- Bengali Mutton Curry

Kosha mangsho is the Bengali version, it traditionally has less juice and more gravy than other mutton curries. This dish is prepared in a kosha style, which involves retaining the mutton flavor and moisture using slow cooking and sauteing methods. This particular dish is traditionally prepared as the part of the celebration of Kali Puja, a festive dedicated to the Hindu goddess Kali, celebrated on the new moon day of the Hindu month Kartik.

Kosha Mangsho Bengali Recipe

Serve your Kosha mangsho either with white steamed rice or any Indian bread of your choice. I have got this recipe from my old kitchen maid Baijaythi long back. Some times I used to handover my kitchen to her, because she was a wonderful cook. Recently a couple of days back I decided to make kosha mangsho after a long while. It turned out really well and I got good appreciation from my family. Try it out this authentic non vegetarian Bengali recipe, Kosha Mangsho.

Kosha Mangsho- Mutton in Thick Gravy

How to Make Kosha Mangsho- Mutton in Thick Gravy- Bengali Mutton Curry

Wash and drain mutton pieces and set aside.


Transfer the mutton pieces in a bowl, add yogurt, 2 tbsp mustard oil, turmeric powder, kashmiri chilly powder, garam masala powder and cumin powder,salt and combine well. Marinate the mutton pieces over night or at least 1 hour.

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Heat 2 tbsp mustard oil in a deep bottom pan, add in whole spices and saute for a minute.


Add sliced onions, a pinch of turmeric powder, a pinch of sugar and salt. Saute well for a couple of minutes or until onion turns slightly brown color.


Add coarsely grounded ginger and garlic paste. Stir and cook for 4-5 minutes in a medium low flame.

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Pour the tomato puree and saute well. Cook in a medium low flame until oil floats on top.

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Add whole green chillies and combine well.


Add marinated mutton pieces and combine well.


Pour 1 cup of water and let it cook for 20 minutes in a medium low flame.


Mean while in another frying pan add ghee and fry potatoes halves for a minute.


Add the potatoes pieces along with the mutton curry and cook till meat and potatoes turn tender and soft.

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Serve along with rice.


Enjoy!! Happy Cooking and stay healthy.

Kosha Mangsho- Bengali Mutton Thick Curry

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