Kosha Mangso

October 6, 2019 Mutton RecipesNon Veg Recipes  No comments


  • Mutton – 1 kg
  • Ginger Garlic – 2 tbsp
  • Hung curd – 1/2 cup
  • Mustard oil – 3 tbsp
  • Bay leaves – 2
  • Black cardamom -1
  • Onion – 4
  • Sugar – 1 tsp
  • Tomato – 1.5 cup finely chopped
  • Boiled potatoes – 3 ( optional)
  • Coriander powder – 2 tsp
  • Red chilly powder – 2 tsp
  • Cumin powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Salt to taste
  • Fresh coriander
  • Lemon juice – 2 tbsp


  • Prepare the marinate using 1 onion paste , mustard oil, ginger garlic paste, salt and hung curd. Let it marinate for 3 hrs but it’s better to keep it overnight. If you are using potatoes then cut the potatoes into half .

  • Now heat the mustard oil in a pressure cooker and let it get smokey then add bay leaves black cardamom, slit green chilly, cinnamon, cloves and sugar to caramelize and then add finely chopped onions 3 nos to it and fry.

  • Fry the onions till they are golden brown.

  • Now add all the other spices to it that is coriander powder, red chilly powder, turmeric powder, cumin powder and chopped tomatoes and cook over a medium flame.

  • Also add some water and keep cooking till the water dries out and the tomatoes turn mushy.

  • Now add the marinated mutton to it and add 100 ml water and salt. Mix well and close the lid  Let it cook for 3 whistles. Add the potatoes too if you want else you can skip. I have not used potatoes but normally in Kolkata they add potatoes to it.

  • After the 3rd whistle turn off the flame and let the cooker cool down completely. Once cool open the lid.

  • Now transfer the mutton from the cooker to a flat bottom vessel.

  • Let it cook  on a medium flame till the gravy thickens a bit . Add lemon juice and garam masala to it and garnish using fresh coriander leaves.

  • Finally it’s ready to serve. Enjoy.

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