Mutton curry (Kawsha Mangsho)

This is a typical Bengali delicacy, cooked on special occasions.This goes very well with Pulaos,Parathas and Luchi(deep fried flatbread).The speciality of this dish is its cooking process,which doesn’t include water at all.

Serves 5


  1. Mutton (preferably shoulder) on the bone cut into medium size pieces             -1 k
  2. Red onion(large)thinly sliced               -2                         
  3. Garlic paste                                                 -2 tbsps
  4. Ginger paste                                               -1 tbsp
  5. Tomatoes(big) chopped roughly         -2   
  6. Green chillies  (finely chopped)          -2
  7. Thick yogurt                                              -200 gms
  8. Ghee or clarified butter                         – 2 tbsp
  9. Oil                                                                 -3 tbsps oil
  10. Dry spices

Green cardamon(whole)      -4

Cloves                                        -6

Cinnamon stick                      -1 whole

Bay leaves                                 -2

Dried red chillies                   -4

Saffron strands                      -6

Turmeric powder                   -2 tsps

Coriander powder                 -1 tsp

Cumin powder                       -1 tsp

Red chilli powder                 -1 tsp

Garam masala powder       -2 tsps

Salt to taste.

Note: The proportion of chillies and chilli powder used makes it very hot.It can be omitted altogether.The curry would still taste as good.


1.Take a heavy bottomed deep pan and heat it.

2.Add oil and 1 tbsp of ghee and once heated add cardamom,cinnamon,cloves,red chillies and bay leaves.

3.When they start to splutter,take out the bay leaves and keep aside.Add sliced onions and fry till they acquire a brownish colour.

4 Then,add garlic paste and ginger paste and fry them very well till oil seperates from the sides .

5.Now add tomatoes and green chillies and fry till oil seperates.

6.Add mutton pieces and fry to coat them with all the spices.

7.Fry for 5 mins and then add turmeric powder,coriander powder,cumin powder,chilli powder,1 tbsp of garam masala powder(keeping 1 tbsp for later),saffron and the already fried bay leaves.

8.Fry to coat the spices .When you start to get a bright red colour,add the yogurt and fry for 5 mins.

9.Now,add salt and mix well.

10.Cover the pan with a lid,simmer the flame to minimum and let it cook for at least an hour stirring it after every 15 mins.

11.After an hour of cooking take off the lid and add 1 tbsp of ghee and the remaining garam masala powder.Fry till you get a ver nice aroma of cooked mutton and the spices.

12.Let it rest for an hour or so and serve hot.Garnish with coriander leaves.


26 thoughts on “Mutton curry (Kawsha Mangsho)

  1. Pingback: Mystery Blogger Award – Aromas of My Kitchen

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