Kosha Mangsho (mutton In Thick Gravy)

Kosha mangsho is a nonvegetarian Bengali recipe. It is traditionally cooked on Jamai shasti (welcome ceremony for Bengali groom) and is served with Luchi (refined flour puri). In kolkata golabari's kasha mangsho is very famous.

 Kosha mangsho
photo of kosha mangsho (mutton in thick gravy)
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Sapna Shaw's Secret Indian Recipe !

Preparation Time: 
15 mintues
Cooking Time: 
40 mintues


Mutton pieces 250 grams
Bay leaf 1 piece
Onion (chopped) 1 cup
Raw papaya Paste 1 cup
Ginger- garlic paste 2 tablespoon
Turmeric powder ½ tablespoon
Red chilli powder 1 tablespoon
Garam masala powder 1 tablespoon
Mustard oil 100 mililitre
Salt 1 tablespoon
Ghee 1 tablespoon
Heat mustard oil in a karahi and add onion and fry onion till they turn golden brown.
Afterwards add bay leaf ginger garlic paste, turmeric powder,red chilli powder and raw papaya paste and sauté the masala for 10mintues.
Add mutton and Saute for about 5 mintues. Afterwards pour the entire thing in a pressure cooker, add salt and garam masala powder and about 1 and ½ cup of water and put the lid on. Cook upto 4 whistle.
Check if the mutton have become tender. Once done take it out from fire and serve hot with Luchi.