#Gastronomy: Classic Bengali Mutton Kosha

The renowned Bengali dish that never fails to impress anyone it has to be the Spicy Bengali Mutton Curry aka Kosha Mangsho!

It’s a known fact that most Bengalis live to eat and not the other way round, and most of them have grown up licking their fingers to Kosha Mangsho’s velvety gravy and biting into the juicy pieces of the meat, cooked lovingly by their grandmothers and mothers.


Serves 6; prep time: 12 hrs; cook time: 3 hrs


  • 1 kg lamb or goat meat cut into chunky pieces
  • 3 medium potatoes, peeled and halved

For the marinade

  • 1/2 cup of hung yogurt or Greek yogurt
  • 1 tsp turmeric powder
  • 1 ½ tsp coriander powder
  • 1 ½ tsp cumin powder
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp mustard oil
  • ½ tsp sugar
  • 1 tsp garam masala powder

For cooking

  • 4 tbsp mustard oil
  • 6 green cardamoms
  • 6 cloves
  • 1 black cardamom
  • 1 bay leaf
  • 1 inch stick of cinnamon
  • 3 dry red chillies
  • 500gm of onions made into a paste
  • 2 tsp of ginger paste
  • 1 tsp of garlic paste
  • 3 medium tomatoes, pureed
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chilli powder
  • 2 cups water
  • Salt to taste
  • 1 tsp garam masala powder


  1. Mix all the marinating ingredients in a bowl and add the mutton pieces to it. Mix well and let it marinate in the refrigerator for at least 12 hours. Do not add salt to the marinade.
  2. When the mutton has marinated for long enough, take a pressure cooker and heat the remaining mustard oil in it.
  3. Temper the oil with the whole spices (about 30 seconds) and add the onion paste.
  4. When the onion turns slightly brown add the ginger and garlic paste.
  5. Sauté over medium heat for 4-5 minutes and then add the tomato puree. Cook until the tomato has turned a darker red.
  6. Add the cumin and coriander powder and cook for 2 more minutes.
  7. Now add potatoes and the mutton pieces with the marinade.
  8. Mix well before adding the water.
  9. When it comes to a boil, cover with the lid and pressure cook until the meat is soft (takes about 20-35 minutes depending on the cooker).
  10. When the steam has escaped, open the lid and let the meat slow cook for at least 90 minutes, stirring occasionally. You may want to take out the potatoes to prevent over cooking.
  11. Sprinkle the garam masala powder just before turning off the heat.
  12. Serve with steamed rice or roti.

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