Kosha Mangsho

Tender slow cooked goat meat with the Indian spices known as Kosha Mangsho (Mutton Kosha), usually served with plain Indian chapati, pulao or luchi.

kosha-mangsho- recipe by Foodie's Hut


  • 600 gm Goat meat (curry pieces)
  • 3 Potatoes
  • 2 chopped red onions
  • 1 chopped tomatoes
  • ¼ cup mustard oil for cooking
  • ¼ tsp ground turmeric
  • ¼ tsp sugar

For marinade:

  • 1 red onion
  • 5-6 big garlic cloves
  • ½ thumb of ginger root peeled ( about 20 gm)
  • 3-4 dry red chillies and 1 tbsp cumin seed soaked in warm water at least for 10 minutes
  • 1/4 cup yogurt
  • 1 tbsp. mustard oil
  • ½ tsp  ground turmeric
  • 1 tsp Kashmiri red chilli powder
  • for seasoning:
  • 1 tsp ghee
  • 2 green chillies
  • ¼ tsp nutmeg powder
  • salt to taste

For tempering:

  • 2 small bay leaves or 1 big bay leaf
  • 2-3 bark of cinnamon
  • 5-6 cloves

3-4 green cardamoms


  1. In a blending jar add onion, ginger, garlic, soaked cumin and red chillies, blitz everything together and make a paste.
  2. In a mixing bowl add this paste, meat and rest of ingredients under marinade section, mix them well.
  3. Cover with foil and put it into the refrigerator for at least 2 hours, overnight is better.
  4. Add turmeric powder and salt to the potatoes, mix well and keep aside.
  5. Take a heavy duty pan and heat up the oil.
  6. Once oil is hot, bring the temperature to medium and add marinated potatoes, fry them for f2-3 minutes, don’t need to fully cook them, then remove from oil.
  7. Add sugar into the hot oil and stir for few seconds, so that sugar dissolves.
  8. Add tempering and stir for few seconds or until spices release flavour.
  9. Add chopped onions, sprinkle little bit salt, just for the onions and cook to soften them.
  10. Once onions are soft, add chopped tomatoes and cook further for few minutes.
  11. Add marinated meat, add about ½ cup of water, sprinkle salt, mix everything together, cover with lid and cook over high heat.
  12. When it bubbled up, bring the temperature to the absolutely low point.
  13. Cover with lid and cook for about 30- 40 minutes.
  14. Then add potatoes, mix well, cover with a lid and cook for another 40-45 minutes or until meat cooked through.
  15. Add green chillies, ghee and nutmeg powder.
  16. Increase the heat from low to high, cook for about 10 minutes or until oil released from the mixture and at this time you need to stir the meat every now and then, so that anything does not stick to the pan.

Turn off the heat, cover with lid and give 10 minutes standing time before serve.

Recipe by: Shyamali Sinha

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