Kosha Mangsho ( Authentic Bengali Lamb Curry)

Kosha Mangsho ” is an authentic Bengali lamb curry  which is deliciously spicy. It is a velvety gravy made by marinating the meat in hung curds/yogurt, mustard oil and cooked with a flavorful mix of spices . The authentic flavors of the spicy Bengali curry comes out  when one bites into the juicy pieces of  well cooked meat. This curry makes for a perfect weekend lunch menu when paired with Indian flat breads or pulao.

    During my first year in the United States, as a graduate student,  I shared an apartment with a Bengali from my country.The only time I had ever tasted anything Bengali until then was the famous Bengali sweets back home. I had not much exposure to authentic Bengali curries, growing up in the south of India.


Picture Courtesy : The Net

It was the day of Durga Pooja, we both missed home & wanted to be a part of the Indian festivities happening in town. My friend was invited for the Durga pooja celebrations from the Bengali Association in town. She took me along for the Durga Pooja celebrations, it was my first, seeing the Bengali version of Goddess Durga up close, she looked so beautiful & ferocious at the same time. Every lady in the ‘pandal’ was dressed in some form of bright red and white, with kajal lined eyes and looked very much like the Devi herself, which made me feel instantly at home.


Picture Courtesy : The Net

The fire dance, the laughter, the fun began and soon enough we were escorted to the elaborate lunch service.Each food item was clearly labelled and the ingredients mentioned , I was shocked to see a label that read ‘Kosha Mangsho’  and the ingredient listed was meat.Confused,I pulled my friend closer to me & whispered, “Isn’t it a pooja celebration, how are they serving non-vegetarian dishes?”My friend laughed out loud and said the Bengali Durga loves non-vegetarian food and would not have lunch without meat or fish.It was another first for me, coz up until then I was raised to believe that non vegetarian food and pooja’s don’t mix. Meat was off the table on auspicious days, in the south. How did that change from the south of India to the East of it, I wondered . My friend served me the dish on a plate, along with some yummy food .It was the most delicious curry, I  had ever tasted , perhaps Durga was alright with me becoming Bengali for a day, I thought and devoured the curry. Ever since then, it has been a favorite of mine, a go to for meat curries, prepared at home.Try out the recipe and share it with friends & family .Enjoy !


Kosha Mangsho ( Authentic Bengali Lamb Curry)

Kosha Mangsho ( Authentic Bengali Lamb Curry)

Recipe by Maya Shetty @stirringmyspicysoul.com
Course: side dishCuisine: Bengali
0.0 from 0 votes


Prep time


Cooking time






  • For the marinade :
  • 2 pounds Goat meat/Lamb

  • 1/2 cup Hung Curd/Yogurt

  • 1 1/2 tbsp Ginger-garlic paste

  • 1 tbsp Mustard Oil

  • For the gravy :
  • 2 tbsp Mustard Oil

  • Bay leaf

  • 2 Black Cardamom

  • 2 -4Green Cardamom

  • 1 ” Cinnamon

  • 2 -3 Cloves

  • 1 tbsp Dry red Chilies- 3-4 / red Chili powder

  • 1 tbsp Sugar

  • 2 Onion (large) – (thinly sliced)

  • 1 ‘ Ginger – julienned

  • 1 -2 pods Garlic

  • 2 (cubed) Tomatoes

  • 2 tsp Coriander powder

  • 2 tsp Turmeric powder

  • 1 tsp Kashmiri Red Chili powder

  • 1 tsp Cumin powder

  • 1 tsp Garam Masala powder

  • Salt- to taste

  • Cilantro/Coriander leaves ( to garnish)


  • Mix all the ingredients for the marinade and marinate for 3-4 hours.
  • Heat mustard oil in a pressure cooker.
  • When the oil is hot, add bay leaf, crushed garam masala, dry red chillies and sugar and fry for a few seconds.
  • Add onion and fry until slightly browned.
  • Add ginger and garlic and fry until nicely browned.
  • Now add tomatoes and cook for 2 minutes.
  • Add the meat pieces along with the marinade and fry for 5-6 minutes on high heat.
  • Add coriander powder, turmeric powder, red chili powder, cumin powder and salt and cook for 2-3 minutes.Now add a cup of water and pressure cook until mutton is done.

  • Remove the pressure cooker from heat and let the pressure release.
  • Open the lid and add garam masala powder and lemon juice and mix well.
  • Cook for another 3-4 minutes until the gravy is slightly thickened.
  • Garnish with fresh coriander.

  • Serve hot with Indian flat breads like naan, parathas or with festive rice like pilaf

Some links to my published blog posts on meat dishes are listed below for your interest :

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Emily B.
4 years ago

Thank you for this recipe, I’ll make this next week and let you know how successful I am 🙂

Maya Shetty
4 years ago
Reply to  Emily B.

You are most welcome, Emily, I would love to hear your feedback on how it turned out for you. It is a fabulously flavorful dish. The mustard oil enhances the flavor of the meat & the longer you marinate (read overnight) the delicious it is as the flavors are enhanced further. Goes well with Indian flat breads or rice. Enjoy! Thank you, for stopping by 🙂