Kosha Mangsho Recipe

Name: Kosha Mangsho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg mutton, with bone 3-inch cubes (marrow and shoulder); 750 g onions, sliced fine; 1 large potato, cut in half; 1 tablespoon ginger, grated; 1 cup curds (natural yoghurt); 2 tablespoons jaggery; 3 tablespoons mustard oil; 1 tablespoon cumin powder; ½ tablespoon coriander powder; ½ teaspoon turmeric powder; ½ teaspoon chili powder; 2 bay leaves; 2 inches cinnamon sticks; 9 -10 cloves; 6 -7 cardamom pods; 15 -20 whole black peppercorns; 1 dried red chili; 1 black cardamom pod; 2 star anise

Servings: persons

1 kg mutton, with bone 3-inch cubes (marrow and shoulder)
750 g onions, sliced fine
1 large potato, cut in half
1 tablespoon ginger, grated
1 cup curds (natural yoghurt)
2 tablespoons jaggery
3 tablespoons mustard oil
1 tablespoon cumin powder
½ tablespoon coriander powder
½ teaspoon turmeric powder
½ teaspoon chili powder
2 bay leaves
2 inches cinnamon sticks
9 -10 cloves
6 -7 cardamom pods
15 -20 whole black peppercorns
1 dried red chili
1 black cardamom pod
2 star anise

1
Marinate the meat in the curd and some salt in a refrigerator for 1 hours.
2
Heat the mustard oil in a flat bottom pot or degchi.
3
Add the Garam Masala and wait for the spices to crackle.
4
Then add the onions, lower the heat to the barest simmer and let the onions brown, about 1 hour.
5
This can be one while the mutton is being marinated.
6
Make a thick paste of the Masala Mix and the grated ginger with a little water.
7
Once the onions are browned put the flame up, add the ginger and masala paste and stir till the oil separates, usually a few minutes.
8
Add the mutton, potatoes and jaggery, stir to mid every thing well and coat the meat with the spices.
9
Turn the flame down and let it simmer covered for 1 hr or till the potatoes are soft.
10
If the meat is still not done, take the potatoes out and continue simmering till the meat is done, after which the potatoes are added back.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 kg mutton, with bone 3-inch cubes (marrow and shoulder), 750 g onions, sliced fine, 1 large potato, cut in half, 1 tablespoon ginger, grated, and more.

Yes, Kosha Mangsho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kosha Mangsho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions