Kosha Mangsho

Published on: October 4, 2013 | Updated on: May 30, 2015
Kosha Mangsho

Kosha Mangsho

It was again a weekend and I was in the mood for something spicy but easy to cook. Also, it had been a few days since I had had mutton. Trying to think about an easy mutton dish was, however, not an easy choice, and after much dribbling I narrowed down on the awesome Bengali cuisine Kosha Mangsho. This mutton dish is prepared by frying the ingredients on low flame for an extended time. Durga Puja festivities are incomplete without the pandal hopping, and enjoying sumptuous meals and Kosha Mangsho is part of the famous menus. Kosha Mangsho is so delectable that you’ll be left licking your fingers, wanting for more. I suggest you have it with plain, homemade roti, for a perfect weekend lunch!

Ingredients (serves 4):

  • Mutton with bone – 750 gms
  • Mustard oil – 5 tbsp
  • Laung – 5-6
  • Kali Mirch – 8-9
  • Badi Elaichi – 4-5
  • Choti Elaichi – 5-6
  • Bay leaf – 2
  • Cinnamon stick – 1 inch
  • Onion – 2 1/2 cups (thinly sliced)
  • Ginger – 1 1/2 inch (grated)
  • Garlic cloves – 14-16  (crushed)
  • Green chili – 3 ( slit vertically)
  • Salt to taste
  • Red chili – 1 tsp
  • Turmeric – 1\2 tsp
  • Garam masala – 1 tsp
  • Coriander leaves – 5 tbsp (chopped)

How to make Kosha Mangsho

  • Take a pressure cooker and heat mustard oil till fuming. Remove, cool and heat again to remove the odor.
  • Add all the whole spices and fry for 30 sec.
  • Add green chilies & onion and fry about 10 min.
  • Add grated ginger and crushed garlic and fry till onions turn golden brown.
  • Add mutton pieces and cook for 3-4 minutes.
  • Add 1/2 cup water, close the cooker and cook till mutton is 80% done.
  • Let it cool.
  • Add all dry masala.
  • Cook on low flame till masala is nicely browned and the oil separates.
  • Serve hot.


I am a dental surgeon turned full time mom of a lovely boy. Apart from running around him and doing a lot of activities with him, I like to cook and experiment with new stuff.


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