Kosha Mangsho


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Kosha Mangsho or Saute'ed Mutton is a hot favorite in the city of Kolkata. The unforgettably tasty Kosha Mangsho was to be had at a few eateries in the city that saw people queuing up on their way from work to buy this dish. Some of the most popular eateries have since closed down, and most of us miss the taste of authentic Kosha Mangsho. At SensKitchen, we came up with this recipe that hopefully brings back the taste of authentic Kosha Mangsho....Use roasted cumin powder and cook the mutton on indirect heat as directed in the recipe to get great results!


Serving Size: 4 persons


Mutton - 850 grams, cut into medium pieces (ribs preferred but optional)

Onion - 2 medium, finely sliced

Ginger - 2 inch, grated

Garlic - 4 pods, grated

Lobongo/Cloves - 6

Elaichi/Green Cardamoms - 5

Dalchini/Cinnamon - 2 each 1 inch long

Red Chilli powder - 1 tsp

Kashmiri Mirch/Deghi Mirch - 2 tsp

Turmeric - 1 and 1/2 tsp

Cumin Seeds - 1 tsp, dry roasted and finely powdered

Tok Doi/Curd - 3 tbsp, heaped

Salt - To taste

Mustard Oil - 6 tbsp




  1. In a bowl, beat the curd (doi) with roasted cumin powder.

Cooking procedure:

  1. Heat oil in a handi and add whole spices (cloves, cardamom, cinnamon). Fry for 30 seconds till spices crackle.

  2. Add the sliced onion and fry for 3 minutes on medium-high heat until soft.

  3. Add grated ginger and garlic and stir for further 3 minutes.

  4. Add chilli powders, and turmeric powder. Fry for 1 minute.

  5. Add mutton pieces, mix well with the masala and fry on high heat for 7-8 minutes  stirring continuosly until oil leaves the masala.

  6. Add the beaten curd (doi) as prepared above and fry on medium high for 5-6 minutes. Remove the handi from direct heat.

  7. Place the handi on a flat pan or tawa, cover with a tight fitting lid, and place the tawa on medium-low heat. In this manner cook the mutton on indirect heat for 30 minutes or till meat is tender. No water is to be added for this dish.


Serving Suggestions:

Serve with luchi, pulao or white rice.