Kosha Mangsho | How to make Kosha Mangsho

By Pooja Nadkarni  |  1st May 2016  |  
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  • Kosha Mangsho, How to make Kosha Mangsho
Kosha Mangshoby Pooja Nadkarni
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About Kosha Mangsho Recipe

I got inspired by this mouth watering, hot and spicy goat curry recipe called Kosha Mangsho from an old Bengali friend of mine. She had mentioned about it to me a few years back and today suddenly I remembered her. Thought of giving it a try and tried out this mouth watering goat recipe which can be served with any kind of bread or even with rice.

Kosha Mangsho is an authentic dish which is perfect to serve on all occasions. The Kosha Mangsho is delicious and has an amazing aroma. Kosha Mangsho by Pooja Nadkarni will help you to prepare the perfect Kosha Mangsho in your kitchen at home. Kosha Mangsho needs 360 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Kosha Mangsho. This makes it easy to learn how to make the delicious Kosha Mangsho. In case you have any questions on how to make the Kosha Mangsho you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Pooja Nadkarni. Kosha Mangsho will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Kosha Mangsho

Ingredients to make Kosha Mangsho

  • 700 grams goat meat, cut into small pieces
  • 1 tablespoon oil (preferably mustard oil)
  • 1 teaspoon Ghee/clarified butter
  • 1 teaspoon sugar
  • 2 bay leaves
  • 2 green chilies, slit vertically
  • 1 big sized onion
  • 2 big sized tomatoes
  • 1 big sized potato, peeled and cut into 2 inch size cubes
  • 1/2 cup yogurt/curd
  • 1 tablespoon ginger Garlic paste + 1 teaspoon extra
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon cinnamon Powder
  • 2 teaspoons Garam masala
  • 2 teaspoons red chilli powder
  • 1 teaspoon turmeric powder
  • salt to taste

How to make Kosha Mangsho

  1. Wash the goat pieces and marinate it with yogurt, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 teaspoon garam masala , 1/4 teaspoon cinnamon powder and a teaspoon of salt. Keep it to marinate overnight or for a minimum of 4-6 hours.
  2. Make a paste of onion using very little water and keep aside. Similarly make a paste of tomatoes and keep aside.
  3. In a pressure cooker, heat oil and ghee. Once the oil and ghee are heated up, add bay leaves, slit green chilies and sugar. Keep the heat on medium.
  4. Saute for about 30 seconds and add onion paste. Then saute for 2-3 minutes on a medium high heat.
  5. Add 1 teaspoon of ginger-garlic paste and saute for 2 minutes. Mix in tomato paste and saute for 3 minutes.
  6. Add 2 teaspoon red chili powder, 1 teaspoon each of coriander powder, turmeric powder and garam masala and 1/2 teaspoon cumin powder and mix well.
  7. Then add the marinated goat meat. Mix and let it cook for 10 minutes.
  8. Add potatoes and sprinkle some salt to taste. Cover and pressure cook it for upto 6-7 whistles.
  9. Once the pressure is released, remove it and serve with roti or naan.

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