Mutton Kosha

Recipe by Koushik

Kosha Mangsho is one the Bengal delicacy, flavorful yet simple. This recipe will surely impress you with its distinct aroma, balanced taste and texture.

Style: Traditional | Cooking time: 90 min
Servings: 4



Mutton – 500gm

Potato – 2 medium sized, peeled

Onion – 2 medium finely chopped

Garlic paste – 2 tbsp

Ginger paste – 2 tbsp

Red chili powder – 1 tbsp

Coriander powder – 2 tbsp

Turmeric powder – 1 tbsp

Hung curd – 3 tbsp

Mustard oil – 8 tbsp

Bay leaf – 1

Cinnamon – 1” stick

Cardamom – 1

Clove – 4

Black pepper – 10

Nutmeg powder – ½ tsp ( optional)

Sugar – 1 tsp

Salt to taste



  1. Wash the mutton pieces and marinate it with Ginger paste, Red chili powder, Coriander powder, Turmeric powder, 1 chopped onion, 3 tbsp Mustard oil and curd and keep aside for 30 mins
  2. Grind together Cinnamon, Cardamom, Clove and Black pepper with little water to make garam masala paste
  3. Now take a pressure cooker and heat 5 tbsp mustard oil, add bay leaf and sugar.
  4. After sugar get caramelized, add 1 chopped onion and fry till golden brown, then add garlic paste and potato; fry for a while.
  5. Add marinated mutton pieces, saute for 10 mins on high heat.
  6. Now add salt and cook on low heat until the oil get separated from the spices ( it could take 30 mins), stir occasionally in between
  7. Add the garam masala paste ( optional nutmeg powder)
  8. Now cover the pressure cooker; turn off the heat after one whistle.
  9. Mutton Kosha is ready, serve it with long grain rice

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