Kosha Mangsho

Mutton delicacy from West Bengal, meat pieces cooked with spices on simmer till tender This is a Sanjeev Kapoor exclusive recipe.

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Kosha Mangsho

Main Ingredients Mutton, Mustard oil
Cuisine Indian,Bengali
Course Main Course Mutton
Prep Time 1-1.30 hour
Cook time 1-1.30 hour
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Kosha Mangsho

  • 750 grams Mutton , cut into 1 inch pieces on the bone
  • 3 tablespoons Mustard oil
  • 2 medium Potatoes , peeled and quartered
  • 1 large Onion , chopped
  • to taste Salt
  • 1 teaspoon Cumin powder
  • 1 1/2 teaspoons Red chilli powder
  • 1 teaspoon Coriander powder
  • 1 tablespoon Ginger-garlic paste
  • 1/4 teaspoon Turmeric powder
  • 3 Green chillies , slit
  • 1 cup Fresh tomato puree
  • 1 tablespoon+ for garnish Fresh coriander leaves , chopped
  • Luchi
  • 200 grams Refined flour dough
  • to grease to deep fry Oil


  1. Heat mustard oil in a deep non-stick pan till it smokes, add potatoes and fry till they turn a light brown.
  2. Add onion, mix and sauté for a minute. Cover and cook till onion turns golden brown.
  3. Take mutton pieces in a large bowl, add salt, cumin powder, red chilli powder, coriander powder, ginger-garlic paste and turmeric powder, mix well and keep the bowl in the refrigerator to marinate for 1 hour if you have the time.
  4. Add the marinated mutton to the pan and mix well.Add green chillies,mix, cover and cook on low heat for 8-10 minutes.
  5. Heat sufficient oil in a kadai.
  6. Add tomato puree and mix well. Add salt, cover and cook on low heat for 50-60 minutes or till mutton is fully done.
  7. Divide the dough into small portions. Grease a worktop with some oil and roll out each portion into small luchis.
  8. Heat sufficient oil in a kadai. Slide in the luchis, one at a time, and deep-fry till golden brown. Drain on absorbent paper.
  9. Add coriander leaves to the mutton and mix well.
  10. Transfer the mutton into a serving bowl, garnish with coriander leaves and serve hot with luchis.