Among  the famous  Bengali dishes, there is one dish that never fails to impress anyone,that is Spicy Mutton Curry aka Mangsher Jhol.

 It is always a happy moment to sit with  family and enjoy a delicious lunch on a lazy Sunday afternoon with mutton kosha and hot steamed rice,today I am sharing the recipe of this  dish straight from  my  kitchen.

Preparation Time -25 minutes
Marination Time -overnight
Cooking Time -45 minutes to 1.5 hrs


500 gm goat meat (you can also use lamb meat)

2 onions (chopped )

3 tablespoons   garlic paste

2tablespoons ginger paste

2 teaspoonsdry  red chilli paste

1 teaspoon turmeric powder

teaspoon Coriander powder

 salt to taste

1 tomatoe(chopped)

2 tablespoon curd

1 tablespoons red chili powder

2 potatoes (cut into halves)

2 teaspoon garam masala(dry roast  1 chinamon stick, 4 green cardamom, 5 cloves and then grind to make a fine powder )

1/4 cup  mustard oil or cooking oil (preferrably mustard oil)

1 tablespoon ghee or clarified butter

1 whole garlic(wash and remove the outer skin)(  optional)


2 bay leaves
3 whole cardamoms
 3 cloves
½ inch long cinnamon stick
1 tsp of sugar


Beat the Yogurt and add 1 tablespoon ginger, 1 tablespoon  garlic  and 1 teaspoon  red chilli paste,mix well and rub  it to the mutton,add 1/2tsp turmeric powder and salt and  mix it well,keep it overnight or minimum 2 hours in the fridge.

Heat oil in a deep and heavy bottom pan

Add potatoes,shallow fry,keep them aside

Temper  the oil with cinnamon stick, bay leaves, cloves, and cardamom. Also add sugar to it. The sugar gives a nice red colour to the gravy.

Add chopped onions , fry until light brown

Add remaining ginger, garlic and red chilli paste, fry until the raw smell of masala paste goes away

Cook until oil gets separated,stir continously

Add chopped  tomatoe,mix and cook for some time

Now add the marinated mutton and mix well,add whole garlic

Add  coriander,  red chilli powder and remaining turmeric Powder and stir,add salt

Stir to mix everything together and cook on low flame.

Cover and let it cook for sometime and then stir so that it does not burn.

Keep doing this process for 20-25 minutes till the mutton is soft and all the water is released.

In between, uncover and check for burning at the bottom, if required sprinkle some water.

You can transfer this to a pressure cooker,add 1 cup warm water. Close the lid and let it whistle for 7 to 8 (or if you want you can give more whistle) ,do this  under medium  flame

Turn off the stove. Wait till all the pressure is released. Open the cover ,add the fried potatoes and stir it from bottom. Cover the cooker with lid and allow for 1 more whistle under low flame,wait  till all the pressure  is released,then open the cover,add garam masala powder and ghee,cover and cook for 2 minutes

if you want you can cook this without  using pressure cooker,in that case add 2 cups water (in mutton kosha,gravy should not be very watery)) and cover with lid  and cook on low flame for at least an hour  till the mutton becomes soft.Once mutton is soft,open the cover and add ghee and garam masala,cover and cook for 2 minutes.

Serve  Mutton Kosha with hot steamed rice or luchi( BengaliStyle Poori ) but me and my family members  love to have Mutton Kosha  or Bengali Style Mutton Curry  with hot steamed rice.

Want to know more mutton recipes,please click Here

1 comment:

  1. Amazing and Authentic recipe kosha bengali style mutton, its very tasty and we enjoyed it. Thank you for sharing this recipe with us. I recommend it for everyone to try it at least once.

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