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Mutton Kosha Recipe | How To Make Bengali Style Kosha Mangsho

Kosha Mangsho or Mutton Kosha is one of the most celebrated delicacies from West Bengal. Here, Sundays mean almost every household is planning to buy mutton and make the kosha recipe with it.

‘Kosha’ basically translates to bhuna, that is, slow-cooked meat in a thick luxurious gravy. As it cooks for a long time, the juicy meat falls off the bones. The robust flavors blend in with the chunky meaty goodness and create an explosion of flavors in the mouth.


It is extremely delicious and you will not be able to stop licking your fingers. To enjoy the extravagant flavors, you do not have to go out and find an authentic Bengali restaurant. Simply get into your kitchen wearing an apron and start with the recipe.

Let us look through the list of ingredients and the process to prepare it.

Mutton Kosha Recipe Bengali Style

Madhushree Dutta
Recipe for cooking delicious Mutton Kosha at home. Simple ingredients and instructions to make tasty Bengali Style Kosha Mangsho quickly.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Bengali, Indian
Servings 4 servings


  • 1 Kadhai
  • 1 Induction Cooktop
  • 1 Mixer Grinder


For Marinade

  • 700 g Mutton
  • ½ cup Sour Curd or Yogurt
  • 3 tsp Ginger Garlic paste
  • 1 tbsp Mustard oil
  • 1 tsp Turmeric powder
  • ½ tsp Garam Masala powder
  • Salt to taste

For the Gravy

  • Onion large
  • tbsp Ginger Paste
  • tbsp Garlic paste
  • 6-8 Green Chilis
  • ½ cup Sour Curd or Yogurt
  • 6-7 Green Cardamom
  • 1 Black Cardamom
  • 6 Cloves
  • 3 Bay leaves
  • 2 Inch Cinnamon stick
  • 3 Dried Red Chilis
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Kashmiri Red Chili powder
  • Salt to taste
  • Sugar to taste
  • tsp Ghee optional
  • Water
  • Vegetable oil


Marinate the Mutton

  • First, clean the pieces of mutton well and transfer them into a large mixing bowl.
  • To this, add the sour curd or yogurt, ginger garlic paste, mustard oil, turmeric powder, garam masala, and salt to taste.
  • Combine and mix everything thoroughly.
  • Coat all the pieces of mutton with the marinade. Make sure not to miss any corner.
  • Cover the bowl and keep aside. Let the mutton rest for about an hour or more.

Prepare the gravy

  • While the mutton is resting, peel and cut the onions into thin slices.
  • Take a blender and make a paste of the ginger, garlic, and 4-5 green chilis. Keep them aside.
  • Next, take a large Kadhai and add oil.
  • Keep the flame on medium and let the oil heat until it smokes a little.
  • Now, to the oil, add the bay leaves, dried red chilis, cloves, green cardamom, black cardamom, and the cinnamon stick (break into 2 pieces).
  • Stir all these until fragrance comes out of the aromatics.
  • Next, add the sliced onions.
  • Stir and fry them until golden brown in color. Keep the flame on medium. This should take around 12-15 minutes.
  • To this add the ginger, garlic, and green chili paste.
  • Combine everything nicely and fry them for about 5 minutes or until the raw smell is gone.
  • By now, the onions will start to caramelize.
  • Take a small bowl and add the cumin powder, coriander powder, and Kashmiri red chili powder.
  • Add 2 tbsp of water and make them into a slurry.
  • Add the slurry to the kadhai. Mix nicely.
  • Fry everything until the oil starts separating from the masala.

Add the mutton

  • Now, add the marinated mutton to the kadhai. Keep the flame on medium.
  • Stir continuously and scrape from all sides to combine the masala and the mutton pieces.
  • Cook the mutton for about 10-15 minutes with consistent stirring.

Add sour curd

  • Take a bowl and put the sour curd or yogurt into it. Whisk it until smooth and creamy.
  • Pour the whisked curd into the kadhai and combine nicely.
  • Next, add salt to taste and sugar to taste to balance the salt.
  • Mix and stir from all the sides.

Add water

  • Heat up 1 cup of water (can be more).
  • When the moisture of the masala starts to get dry add a splash and stir.

Prepare Mutton Kosha

  • Now, let the mutton cook on a medium flame for about 60 minutes.
  • Keep the kadhai covered and let them cook.
  • Occasionally stir and when the masala dries out add some amount of hot water to the kadhai.
  • After 60 minutes, check if the mutton is cooked. If not, cook it for 30 more minutes.
  • Take a taste test and add if anything is needed.
  • When the dark color appears, add half a cup of hot (you can add more) water for the gravy. Do not add too much as we want a thick consistency for the mutton kosha.
  • Slit two green chilis and add in the kadhai.
  • Cover again and cook until the mutton is cooked to perfection.
  • When it is done, transfer it into a bowl.
  • Garnish the mutton kosha with ghee and cover the bowl. Let the flavors incorporate well.
Keyword Bengali Recipe, Non Veg Recipes, Recipes for Dinner, Recipes for Lunch


There you have it! The mouthwatering Mutton Kosha is prepared to be savored.

Serve it with steamed rice, Luchi (or any bread of choice), or Bengali-style Fried rice. Also, add some freshly cut salad to your meal to cut off the oiliness of the meat.

Plan this during your days off to enjoy every bite of the recipe. Invite people over and when you serve this to them, they won’t be able to forget the Mutton Kosha.


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