Mutton Kosha Recipe | The best #koshamangsho

Mutton Kosha / Koha Mangsho is a traditional mutton recipe popular in the East Indian states of West Bengal & parts of Bihar, Jharkhand, Assam, Orissa, other Northeastern states & Bangladesh. It’s a popular delicacy in Bengali households, restaurants and wedding receptions. Here is the full written recipe, alternatively you can watch the video-recipe on our YouTube channel as well. The recipe is sometimes referred to as mutton kasha or kasha mutton recipe.

Mutton Kosha Recipe Grubvineweb

Fish is Bengal’s first love with context to food & Mutton is a close second in that list. There are other mutton recipes like Rezala, curry, etc., but Mutton Kosha is the hot favorite in this region. In Bengali households, it is popularly known as Kosha Mangsho and is often a regular feature in Sunday lunches, get-togethers & private parties.

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Mutton Kosha Recipe Grubvineweb

Mutton Kosha Recipe | #koshamangsho

Mutton Kosha is a traditional mutton dish popular in the East Indian states of West Bengal & parts of Bihar, Jharkhand, Assam, Orissa, other North eastern states & Bangladesh. It’s a popular delicacy in Bengali households, restaurants and at wedding receptions.
5 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs 20 mins
Total Time 2 hrs 50 mins
Course Main Course
Cuisine Bengali, Indian
Servings 3 people
Calories 674 kcal


  • 500 grams Mutton (Bhed ka maans)
  • 4 medium Onions (Pyaz)
  • 1 inch Ginger (Adrak)
  • 20 cloves Garlic (Lehsun)
  • 1 medium Tomato (Tamatar)
  • 1 small bark Cinnamon (Dalchini)
  • 5 Cloves (Long)
  • 3 Green Cardamoms (Choti Elaichi)
  • 1 Black Cardamom (Moti Elaichi)
  • 2 Bay Leaves (Tez patta)
  • 2 Dried Red Chilies (Sukhi Lal Mirch)
  • teaspoon Cumin Seeds (Jeera)
  • 3 teaspoons Cumin Powder (Jeera powder)
  • 3 teaspoons Coriander Powder (Dhania powder)
  • 4 teaspoons Red Chili Powder (Lal Mirch powder)
  • 2 ½ teaspoon Turmeric Powder (Haldi powder)
  • ¼ cup Curd (Dahi)
  • ¼ cup Unripe Papaya (Kaccha Papita)
  • Mustard Oil (Sarson ka tel)
  • Salt – as per taste (Namak)



  • Slice 4 medium sized Onions, roughly chop 1 Tomato, grate 1 inch Ginger and crush 1 Black Cardamom
  • Place a wok (Kadai) & turn on the gas. Add about half a cup of Mustard oil & let it heat up. Once the oil turns hot, add 1 medium sized Cinnamon, 3 Green Cardamoms, 3 Cloves and give it a stir
  • After that, add half portion of sliced Onion and sauté it a little. Add 10 cloves of Garlic and mix well. Add roughly chopped Tomato, Salt as per taste and mix well. After 2 minutes add grated Ginger and mix it again. Once slightly cooked, turn off the gas and let it cool down
  • Take a grinder Jar, put ¼ Cup grated unripe Papaya (Kacha Papita), 3 teaspoons Cumin powder, 3 teaspoons Coriander powder, 4 teaspoons Red Chilli Powder, 2½ teaspoons Turmeric powder, 1/4th cup of Curd and precooked mixture (we prepared in the step above). Grind down to smooth paste
  • Now keep the washed mutton in a bowl, add 1 tablespoon Mustard Oil and paste we had prepared in the grinder. Marinate the mutton with this mixture. Cover it with a cling wrap and let it set in refrigerator for about 7 to 8 hours


  • Place a utensil & turn on the gas. Add ¼ Cup Mustard Oil, once the oil heats up add 2 Bay leaves, 1½ teaspoon Cumin seeds, 1 black Cardamom (crushed), 2 Cloves, 2 Dried Red Chilies & mix well
  • Add remaining half portion of the sliced Onions and sauté a little. After that, add chopped garlic and mix together
  • Once the mixture is cooked add marinated mutton. Mix all the ingredients gently. Cover the kadai (wok) with a lid and let it cook for 30 minutes
  • After 30 minutes, take the lid off and flip the mutton pieces to cook them evenly. Cover with the Lid again and let it cook for 30 minutes. Flip it again after 30 minutes
  • Cover with the Lid again and cook for another last 40 minutes. After 40 minutes take off the lid, mutton would appear cooked
  • Pro Tip: The longer you cook mutton, softer and tastier it would be
  • Mutton Kosha should now be ready to serve.



*Our Mutton Kosha recipe is a homegrown recipe and we do not associate with any individual or entity subscribing to its authenticity, as we strongly believe that authenticity of a dish is limited to a small nucleus limited to a family and their extensions. However, our recipe is easily repeatable and may be cooked using less amount of oil.
Keyword Khasir Mangsho, Kosha Mangsho, Mutton curry, Mutton gravy, Mutton Kosha
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Mutton Kosha Trivia

  1. Mutton is commonly used to refer to goat’s meat in most parts of India
  2. A kosha is a slow-cooked gravy that is slowly cooked for a long time over a low flame to produce a rich, dark brown gravy with mutton tenderness
  3. An iron kadai is traditionally used to prepare mutton kosha, which results in its dark brown color. You can also make it in a regular pan if you don’t have one. Although there will be some differences in taste and color, it will still be delicious
  4. At the Shyambazar crossing in Kolkata, Golbari sells this style of mutton kosha. Our recipe is very different from theirs, however, we are sure you would love it
  5. Kosha Mangsho is a must-have recipe at all Bengali weddings
  6. It can be also prepared with Chicken, however the cooking time is much lower
  7. Usually served with Pulao or Parantha bread

7 thoughts on “Mutton Kosha Recipe | The best #koshamangsho”

  1. Pingback: Laal Maas recipe - Rajasthan's (India) famous Mutton dish by Grubvineweb

  2. 5 stars
    Followed your recipe and made this dish. However instead of Mutton we used cattlemeat. Tasted nice… Will make again.

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