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Photo of Kosha Mangsho by Sujata Limbu at BetterButter

Kosha Mangsho

Sujata Limbu
20 minutes
Prep Time
60 minutes
Cook Time
8 People
Read Instructions Save For Later

ABOUT Kosha Mangsho RECIPE

This classic Bengali dish is a technical dish to cook that has a beautiful mix of flavours.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • West Bengal
  • Simmering
  • Frying
  • Side Dishes

Ingredients Serving: 8

  1. Marination Ingredients:
  2. 1 teaspoon turmeric powder
  3. 1 teaspoon red chilli powder
  4. 2 teaspoon coriander powder
  5. 1 inch piece ginger, smashed
  6. 8 cloves of garlic
  7. 4 tablespoon of curd
  8. 1 and 1/2 teaspoon of salt
  9. Other Ingredients:
  10. 750 grams mutton
  11. 3 medium sized potatoes, cut into halves
  12. 3 medium sized onions, finely chopped
  13. 3 bay leaves
  14. 5 cloves
  15. 10 black peppers
  16. ½ inch cinnamon stick
  17. 4 cardamoms
  18. 1 teaspoon meat masala
  19. 1 teaspoon garam masala
  20. 1 teaspoon sugar
  21. 125 ml mustard oil
  22. salt to taste
  23. Handful of coriander leaves, shredded to garnish


  1. Grind the onions, ginger and garlic together to form a smooth paste.
  2. Wash and clean the meat. Put the meat in a bowl with the listed marination ingredients and mix well. Let it marinate for 2-3 hours or overnight.
  3. Heat 1 tablespoon mustard oil in a kadhai/pan. Fry the potatoes till they become golden brown in colour. Keep aside.
  4. Pour in the remaining mustard oil in another pan. Add in some turmeric and temper the spices, bay leaves, black pepper, cinnamon stick, cloves, and cardamom. Then add sugar and stir it well.
  5. Next, put in the grinded paste along with the meat masala. Fry this mixture for 2-3 minutes. Then put in the marinated meat and cook at a low heat for about 30 minutes.
  6. After this time period, pour in 2 cups of water and cover with a lid. Let it simmer and cook for 1 hour or so till the meat is tender to taste.
  7. Then put in the fried potatoes and garam masala together. Stir well and cook for 4-5 minutes before switching off the heat.
  8. Garnish with the coriander leaves and serve hot alongside luchis.

Reviews (1)  

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SIMRAN GUPTA   Jan-09-2017

My all time favorite dish yummm :yum:

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