Mutton Curry (Tagore family’s recipe) / Kosha Mangsho


  • 10 to 12 with bone mutton pieces.
  • 1 potato, cut into half.
  • 1 cup of onion slices.
  • 1 clove of garlic.
  • 1 inch ginger.
  • 1 tomato, finely chopped.
  • Spice powder (1 Teaspoon turmeric powder, 1 Teaspoon red chilli powder, 1 Teaspoon of roasted cumin and coriander powder).
  • Salt and sugar.
  • 2 to 3 green chilies.
  • Whole spices (1 bay leaf, 5 cloves, 4 green cardamoms, 3 – 4 black pepper corns, 1 small cinnamon stick).
  • 1 Teaspoon ghee.
  • 4-5 Tablespoons of mustard oil.
  • Warm water.


  • Make a smooth paste of onion slices, garlic and ginger with little water. Keep it aside.
  • Heat mustard oil in a pan.
  • Add 1 Teaspoon of sugar in hot oil and caramalize it.
  • Then add the paste of onion, ginger and garlic in that oil. Cook for 10 minutes in medium flame.
  • Add chopped tomatoes and pinch of salt. Cook for another 3-4 minutes.
  • When the oil starts separating add all the spice powder and enough salt. Mix well for 3 minutes.
  • Its time to add the mutton pieces.
  • Mix everything in high flame for 5 minutes, then lower the heat and cook for 15 minutes.
  • Mutton will release lots of water.
  • Add the potatoes and half cup of warm water. Mix well and cook until they all become soft.
  • After that heat 1 Teaspoon oil / ghee in another pan.
  • Add all the whole spices in that hot oil / ghee. Sautee for 30 seconds and turn off the heat.
  • Now immediately add that oil with whole spices to the fully cooked mutton curry.
  • Also add green chilies and simmer for 4-5 minutes with lid.
  • Then turn off the heat, let it rest for 5 minutes and then serve.
  • Enjoy this hot with some steamed rice or plain roti.
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *