We all know how particular we Indians are about our mutton and this recipe is just as good as it looks. This mutton curry is often prepared with other vegetables and is famous in other parts of the subcontinent like Bangladesh where it is called Kosha Mangso.

The dish is slow-cooked and marinated, which results in a beautiful and delectable brown, red curry and in fact the word kosha is similar to bhuna, so it’s safe to say the recipe takes love and time to give us something truly splendid. It is often served alongside traditional Bengali porota or polao but plain rice will do the trick and won’t take the spotlight away from the kosha.

You’ll Need

1/2 kg mutton

1/4 cup of raw papaya

4 chopped onions

2 tbsp of ginger garlic paste

2 chopped green chillis

100g of curd

1 tsp of coriander powder

1 tsp of cumin powder

1 tsp of Garam masala

1/4 tsp of hing

1 tsp of turmeric

1 tsp of red chili powder

2 dry red chili

2 bay leaves

2 clove

2 cardamom

1 black cardamom

1/2 inch cinnamon stick




  1. Wash and cut the pieces of mutton
  2. Create a paste of one onion and chop the rest.
  3. Marinate the mutton with the papaya, ½ teaspoon each of Turmeric Powder, Cumin Powder, Coriander Powder, and Garam Masala Powder, ½ tablespoon Mustard oil, a little salt, ¼ teaspoon Sugar and also ½ teaspoon each of ginger and Garlic Paste and Onion paste. Add half the curd as well.
  4. Marinate the batter for at least 8 hours.
  5. In a pan, add the mustard oil Bay leaves, Dry Red Chillies, and Hing. Add the chopped onions next.
  6. Then add the renaming garlic ginger paste.
  7. Mix in the spices, Turmeric Powder, Cumin Powder, Coriander Powder, and chilli powder.
  8. Pour in the mutton and its marinade.
  9. Stir for a couple of minutes and then let cook for an hour.
  10. After the mutton is cooked, serve alongside rice.