Kosha Mangsho

Kosha Mangsho by Ratna Prakash


  1. Mutton – 1 kg mutton (marinated overnight in 2 tablespoons yoghurt, 2 tablespoons mustard oil, 2 teaspoons turmeric powder and 2teaspoons sugar)
  2. Onions – 5 medium, grated
  3. Garlic – 1 Tablespoon, grated
  4. Ginger – 2 Tablespoons, grated
  5. Coriander Powder – 2 Teaspoons
  6. Cumin Powder – 1 Teaspoon
  7. Cinnamon – 1” stick
  8. Green Cardamom – 10
  9. Cloves – 10
  10. Whole Black Pepper – 2 Teaspoons
  11. Yoghurt – 1 cup, beaten
  12. Ghee – 6 Tablespoons
  13. Coriander Leaves – 1 Tablespoon, chopped
  14. Salt – to taste


Grind the cinnamon, cardamom, cloves and pepper to a coarse powder and keep aside. Heat 4 tablespoons ghee in a pan and put in the marinated meat, a few pieces at a time and brown thoroughly.

After all the meat has been browned, put the pieces back in the pan. Add more ghee, and stir till all the juices have evaporated. Remove the meat from the pan and keep aside. Put in the grated onions in the pan. Sauté till the paste turns pinky brown. Now add the ginger and garlic. Sauté for 2 minutes.

Add the spice powders and salt. Stir for 2 minutes. Now add the meat and stir. Add 1 cup yoghurt and work it into the meat. Cover and cook on low heat till the meat is tender. You need to check frequently and add a few tablespoons of water from time to time to prevent it from sticking.

Add the ground spices and 1 teaspoon of sugar. Garnish with finely chopped coriander and serve with luchis. This meat has very little gravy.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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