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Kosha Mangshor Jhol (Mutton Curry)
Tapasya Mukherjee


(Serves 4)
Mutton: 1 Kg with fat (preferably Rewazi Khashi)
Grated Raw Papaya: 1 Cup
Onion Paste: 8
Garlic Paste: 3 tbsp.
Ginger Paste: 1.5 tbsp.
Sour Curd: 200 g.
Cumin Powder: 2 Tsp.
Coriander Powder: 3 Tsp.
Bengali Garam Masala Powder: 2 Tsp.
Asafoetida / Hing: ½ Tsp.
Red Chili Powder: 2 Tsp.
Kashmiri Chili Powder: 1 Tsp.
Turmeric Powder: 3 Tsp.
Sugar: 1 Tbsp.
Bay Leave: 2
Dry Red Chili: 2
Clove: 3-4
Black Cardamom: 1-2
Green Cardamom: 3-4
Cinnamon Stick: 1"
Mustard Oil: 4 Tbsp.
Ghee / Clarified Butter: 1 Tbsp.

  1. Wash Mutton pieces thoroughly and pat dry them.

  2. Now, marinate Mutton pieces with Grated Raw Papaya, 1 tsp each of Turmeric Powder, Cumin Powder, Coriander Powder and Garam Masala Powder, 1 Tbsp. Mustard oil and 1 Tsp. of Garlic Paste for around 6-8 hours.

  3. Finely chop half of the Onion and make a paste of the rest.

  4. Take 3 Tbsp. of Mustard oil in a deep bottom pan and heat the oil sufficiently.

  5. Temper the oil with Bay leaves, Dry Red Chillies and Hing and then add 1 Tbsp. of Sugar and cook until the sugar dissolve and caramelized.

  6. Now Add Onion paste and chopped onion and cook until the onion turns brownish in color.

  7. Now add Ginger and garlic paste and cook for another 4-5 minute in medium flame until oil separates.

  8. Add rest of the Turmeric Powder, Cumin Powder, Coriander Powder and chili powders and cook for one more minute.

  9. Add Sour curd and cook on medium flame till oil separates from the mixture.

  10. Separate Mutton pieces from the Marinade mix and add them to the spice mix and start cooking in medium flame.

  11. Next step is known as “Koshano” in Bengali which means cooking on high flame without adding water and it requires frequent mixing.

  12. Cook for at least 4-7 minutes in high flame and stir frequently.

  13. Now add the Marinade mix to the mutton and cook on medium flame and stir frequently until the oil separates.

  14. Check the gravy for Salt and other spices and if require adjust spices accordingly.

  15. Cook on low flame for around 45 minutes.

  16. No need to add water separately as Mutton will release water.

  17. Cook till the mutton soften but remain in shape.

  18. Add Ghee and Bengali Garam Masala Powder and cook for another 1-2 minutes and switch the flame off.

  19. Kosha Mangsho is Ready to Serve.

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