Kosha Mangsho


I have had many variations of the kosha mangsho since childhood. It is a dry, spicy (not so spicy at my home) meat dish where the meat is cooked mostly in its own juices. There was no favourite version until I chanced upon the very famous ‘Golbarir Kosha Mangsho‘ at Oh!Calcutta.  Golbari at Shyambazar, Kolkata is famous for the very dark coloured, spicy-sweet kosha mangsho that is served at the New Punjabi Hotel. With a hush-hush secret cooking process, it is what legends are made of and is considered an essential stop if one is on a food-tour of Kolkata. Unfortunately, being a South Calcutta I have not had the opportunity to taste the real thing. However, ever since our first encounter at Oh!Calcutta, a visit to this restaurant is never complete without an order for kosha mangsho. This time while planning the sunday lunch, I decided to try out what I imagined to be a probable procedure. Thankfully, it turned out with a satisfactory taste.

Kosha Mangsho


  • 2-3 persons

You Will Need:

  • Mutton – 500gms
  • Dried Red Chilli – 1
  • Onion – 3 medium to big sized, finely sliced
  • Green Chilli – 1 or 2 as per taste
  • Black Pepper Corn – A spoonfull
  • Turmeric powder – 1/2 teaspoon
  • Ginger Garlic paste – 1 teaspoon
  • Cinnamon – 2 sticks, 3/4 inched size
  • Sugar – 4-5 teapoons
  • Cloves – 5-6
  • Cardamom (Green) – About 3
  • Tomato Ketchup – 1-2 teaspoons
  • Salt – As required
  • Mustard oil – 3-4 tablespoons



  • Pour some oil in a pan and fry two finely sliced onions until they are brown.
  • Blend the fried onions, 1 stick of cinnamon, 3 teaspoons of sugar, 3 cloves, one green chilli, the dried red chilli and all of the black pepper corn into a smooth paste.
  • Mix the blended paste, salt, tomato ketchup, turmeric and ginger-garlic paste along with the mutton and leave it overnight in the refridgerator.


  • Pour the remaining portion of oil in a cooking pan.
  • When the oil heats up add a cinnamon stick, cardamom, 3 cloves and the remaining sugar in.
  • Add in the remaining onion slices and fry until medium brown. The sugar ought to be caramalized too.
  • Now mix in the marinated mutton and keep stirring it on a high flame for about 8-10 mins.
  • The marination ought to turn a deeper shade of brown. Keep stirring more on medium to high flame until the oil separates from the spice mixture
  • At this point cover the pan and reduce the flame a notch. Keep checking in every minute or so to ensure that the meat and spices are not burning. Stir it as well.
  • After about 5 mins add in about 2 cups of water, add in a sliced green chilli and cover the pan. Turn up the flame and leave it for about 15 minutes.
  • Check if the meat has softened. If not, add in some more water.
  • When the water reduces completely, remove the lid and keep frying for some more time, until its a greasy mix of spice and meat.
  • Serve hot with rice, light pulao or roti.


  • The signature feature of this dish is a very dark brown to nearly black colour. So try to get that colour. Caramelizing the sugar is very essential and go low on the turmeric.
  • Mutton has an inherent smell which one needs to get rid off. Hence, it is important to keep frying it along with the marination until this smell goes off.
  • Do not even attempt this in the pressure cooker. This needs to be slow cooked and would require full attention at regular intervals

10 Responses to “Kosha Mangsho”

  1. Where is the “Pepper Mushroom” recipe?

  2. This looks nice 🙂

    Agreed with Aanjhan for the Pepper mushroom recipe.

  3. WP.com now allows you a “Share This” thing that lets you tweet/FB it directly from the post. Can you please install that as well ? For example, check http://sankarshan.wordpress.com/2010/09/20/one-awesome-thing-a-day/

  4. 4 runa

    Arey.. I need to cook that thing one again. Maybe I’ll try a paneer version this weekend and post it along with the pictures. You’ll can use mushroom instead of paneer when cooking it.

  5. 5 Suchetana gupta

    Thanks for the recipe.will try it.
    Although i am a south calcuttan,i have had the good luck to have tasted the authentic dish at golbari,shyambazar.it was simply amazing.

    • 6 runa

      Thank you for visiting Suchetana. Do try the recipe and let me know if its any close to the original. 🙂

  6. 7 Anirwan

    Addition of Soya Sauce instead of Salt ensures the characteristic colour.

  7. 9 Monikornika

    I had tried the Golbari Kosha Mangsho recipe that you had posted and it turned out to be a hit among hubby’s friends and my family…thanks to you…it turned out to be a way too sweet though…but the colour, texture, smell were like PERFECT. Thanks to you Runa.

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