The Mutton Kosha Mangsho recipe is known for its rich, spicy, and aromatic flavours. A slow-cooked Bengali speciality using fresh cuts from Mutton, this recipe is easy for home cooks and delivers authentic Kolkata-style taste.

Introduction

Kosha Mangsho 🥩 is the pride of Bengali cuisine — tender mutton cooked in a thick, spiced gravy that clings to every piece. It is traditionally served at festivals and special occasions. People love it for its deep, layered flavours. The secret? Fresh mutton from a trusted local meat seller and the right blend of spices.

With this step-by-step recipe, you can recreate Kolkata’s famous Kosha Mangsho in your own kitchen without any fuss.

Ingredients 📜 

• 🗹 500g Mutton for Kosha Mangsho – fresh Bengali curry cut from Mutton Hub.
  
• 🗹 4 tbsp mustard oil (or ghee for milder flavour).
  
• 🗹 2 medium onions, finely sliced.
  
• 🗹 1 tbsp ginger-garlic paste.
  
• 🗹 2 medium tomatoes, chopped.
  
• 🗹 2–3 green chilies, slit.
  
• 🗹 1 tsp turmeric powder.
  
• 🗹 1½ tsp red chili powder.
  
• 🗹 1 tsp coriander powder.
  
• 🗹 1 tsp cumin powder.
  
• 🗹 1 tsp garam masala.
  
• 🗹 Salt as per your taste.
  
• 🗹 Fresh coriander leaves, chopped.
  
• 🗹 1 bay leaf.
  
• 🗹 2–3 whole cardamoms.
  
• 🗹 1–2 cloves.
  

Pro Tip: Marinating mutton in a mix of yogurt, turmeric, and salt for 30 minutes enhances tenderness and flavour.

Step-by-Step Cooking Method

1: Heat mustard oil

In a heavy-bottomed pan, heat mustard oil until it starts to smoke lightly — this removes raw flavour. Add bay leaf, cardamoms, and cloves to temper the oil.

2: Fry onions

Add sliced onions and sauté until golden brown. This forms the base of the rich gravy that Kosha Mangsho is known for.

3: Add ginger-garlic paste and spices

Mix in ginger-garlic paste, turmeric, chilli, coriander, and cumin powder. Cook for 2–3 minutes until aromatic.

4: Brown the mutton

Add the mutton pieces and fry on medium heat, stirring occasionally, until they are lightly browned. This step locks in the juices and develops flavour.

5: Cook tomatoes and simmer

Add chopped tomatoes and green chillies. Cook until the tomatoes break down and the oil begins to separate from the masala.

6: Slow cook (Kosha method)

Add ½ cup of water, cover partially, and simmer on low heat for 45–50 minutes, until the meat is tender. Stir occasionally to prevent sticking. The goal is a thick, clinging gravy.

7: Finish and garnish

Sprinkle garam masala, stir gently, and garnish with fresh coriander leaves. Serve hot with steamed rice or luchi (Bengali fried bread).

Serving Suggestions 🍽️

• Pair with steamed basmati rice or Bengali luchi for a truly authentic experience.
  
• A side of pickled vegetables (achar) balances the richness.
  
• Kosha Mangsho tastes even better when allowed to rest for an hour before serving.

Why Choose Mutton Hub for Kosha Mangsho?

• Fresh Bengali Curry Cut: Perfect size for slow-cooked Kosha Mangsho
  
• Tender & Juicy: Cuts are handpicked and cleaned daily
  
• Authentic Taste: Local mutton retains natural aroma and richness
  
• Convenient: Ready-to-cook pieces save prep time for home cooks
  

Mutton Hub is all about quality, ensuring every bite is restaurant-style, tender, and deeply flavoured — exactly how Bengali families love it.

Health Benefits

• 🗸 Rich in protein and iron.
  
• 🗸 High in vitamins B12 and A, supporting energy and immunity.
  
• 🗸 Slow-cooked curry retains nutrients while maximizing flavour.
  

Get your mutton for Kosha Mangsho from Mutton Hub — fresh, handpicked, and ready for your next Bengali feast. 📞 Call today or order online from the Menu page.