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Rinse goat mutton well with water and drain nicely. In a large bowl, mix the mutton pieces, thick plain yogurt, ginger garlic paste, and mustard oil. 


Cover the bowl with a lid and refrigerate it for 3-4 hours.


Slightly crush whole black cardamoms, whole green cardamoms, 1-inch piece of whole cinnamon stick, and cloves in a mortar and pestle.


Heat oil. Add bay leaves (cut into 2-3 pieces), crushed whole spices, whole dry red chilies, and sugar to the pan and fry for 4-5 seconds.

step 5

Add thinly sliced onions and fry until they turn slightly brown (6-8 minutes).

step 6

Add chopped ginger and chopped garlic and fry until the onions are nicely browned. It will take 8-10 minutes.

step 7

Add the marinated mutton pieces along with the marinade and potatoes halves and fry for 5-6 minutes on high heat.

step 8

Add dry spice powders that are coriander powder, turmeric powder,  Kashmiri red chili powder, cumin powder, and salt to taste, and cook for 2-3 minutes.

step 9

Add 1 cup whisked plain yogurt and cook for 5-6 minutes.

step 10

Reduce the heat to low. Add a splash of hot water (50-60 ml) to the pan and stir to combine.

step 11

Cover the pan with a tight-fitting lid and cook for 15-20 minutes.

step 12

Add garam masala powder, slit green chilies, and ghee and mix well.

step 13

Cook for another 3-4 minutes until the gravy is slightly thickened. Serve hot.

Kosha Mangsho is ready!

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Serving Suggestions


It is popularly eaten with steamed rice, saffron rice, or luchi (Bengali style poori).  End this meal with some delicious Bengali sweets such as mishti doi or soft roshogullas. You can also serve this spicy mutton curry with any Indian bread like parotta, tawa paratha, or rice dishes like jeera rice or Bengali Basanti Pulao.