Kosha Mangsho (Bengali Mutton Curry)

105 minutes
Kosha Mangsho (Bengali Mutton Curry) Recipe - Ranveer Brar


  • Mutton – 750 grams, cut into medium pieces (ribs preferred but optional)
  • Onion – 2 medium, finely sliced
  • Ginger Garlic paste 1 tbsp
  • Cloves – 6
  • Green Cardamoms – 5
  • Cinnamon – 2 each 1 inch long
  • Red Chilli powder – 1 tsp
  • Kashmiri Mirch – 2 tsp
  • Turmeric – 1 and 1/2 tsp
  • Cumin Seeds – 1 tsp, dry roasted and finely powdered
  • TokDoi/Curd – 3 tbsp, heaped
  • Salt – To taste
  • Mustard Oil – 6 tbsp


  • In a bowl, beat the curd (doi) with roasted cumin powder.
  • Heat oil in a handi and add whole spices (cloves, cardamom, and cinnamon). Fry for 30 seconds till spices crackle.
  • Add the sliced onion and fry for 3 minutes on medium-high heat until soft.
  • Add grated ginger and garlic and stir for further 3 minutes.
  • Add chilli powders, and turmeric powder. Fry for 1 minute.
  • Add mutton pieces, mix well with the masala and fry on high heat for 7-8 minutes stirring continuously until oil leaves the masala.
  • Add the beaten curd (doi) as prepared above and fry on medium high for 5-6 minutes. Remove the handi from direct heat.
  • 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.

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