Bengali kosha mangsho recipe bengali mutton curry recipe

Course Main Course
Cuisine Bengali
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 People


  • 300 gms. Mutton or Lamb Meat
  • 2 Tbsp. Yoghurt or Dahi
  • 1 large Onion – chopped
  • 1 large Tomato – chopped
  • 1 tsp. Turmeric Powder – for marination
  • 1.5 tsp. Turmeric Powder – for curry
  • 4-5 cloves of Garlic
  • 2 inch Ginger
  • 2-3 Green Chilies – chopped
  • 1 tsp. Red Chili Powder – for marination
  • 3-4 inch Cinnamon
  • 4-5 Green Cardamoms
  • 1 Black Cardamom
  • 5-6 Cloves
  • 1 tsp. Caraway Seeds
  • 1 tsp. Cumin Seeds
  • 1 tsp. Black Peppercorns
  • 1/4 tsp. Nutmeg powder
  • 1 whole Mace
  • 1 tsp. Fennel Seeds
  • 1 Bay Leaf
  • Salt to taste
  • Mustard Oil to cook
  • Water – as required


  1. Marinate the Mutton with the beaten Yogurt, Turmeric Powder, Red Chili Powder, and Nutmeg Powder. Keep it aside for 2-3 hours. You can also refrigerate it.
  2. Now, dry roast the Cumin Seeds, Caraway Seeds, Fennel Seeds, the whole spices like Mace, Black Peppercorns, Cloves, Cardamoms, and Cinnamon. Let this cool down a bit, and then make it into a fine paste by adding some water into it. You can also blend the Ginger and Garlic with the spices, together. Keep it aside.
  3. Heat some Oil in a pan. I took around 3 Tbsp. of Mustard Oil and added 1 tsp. Ghee or Clarified Butter. Put in the Bay Leaf and the Onion and saute it till they turn white. Then add the chopped Tomato and Green Chilies, and fry them 8-10 minutes on medium-high heat.
  4. Once the Onion-Tomato mix is nicely cooked and you can see that some oil has started separating from the corners, add the marinated mutton into it. Give everything a nice mix. Keep the heat on medium-high.
  5. After giving it 2-3 stirs, add the spice mix to this and mix everything well. The spice should get evenly mixed with the yoghurt sauce.
  6. Now, add 2 cups of water and Salt per your taste and cover it with a lid. Let it simmer on low-medium heat for 45-50 minutes. Or, you can transfer the entire curry to a pressure cooker and cook it for 15-20 minutes, for 7-8 whistles on high heat. This would cook the meat properly and hasten the process a bit. After the cooker cools off, you can either cook the rest in it or transfer it back to the pan. Transferring it back to the pan would make it easier to reduce the gravy.
  7. So, once the meat has been cooked properly, turn the heat on high and reduce the curry till the consistency of your liking. I made this quite dry as I intend to refrigerate it and eat it over the weekend.