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kancha aam diye mangsho

Kancha aam diye mangsho | Mutton with green mangoes

With the least amount of spices and the flavour and texture of green mangoes, this is a very easy and summery mutton recipe
Prep Time 15 mins
Cook Time 45 mins
Course Main Course, Meats other than chicken and fish, Non Vegetarian
Cuisine Bangladeshi, Bengali, Indian
Servings 4 people


  • 1 kg mutton on bone
  • 1 large green mango or two small mangoes
  • 2 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp turmeric powder
  • ½ tsp cumin seeds
  • 6-7 nos fenugreek seeds methi
  • 2-3 nos dried red chillies
  • ½ tsp red chilli powder
  • 1 large onion
  • 2 tbsp mustard oil
  • 2-3 tsp sugar
  • salt to taste


  • You will need goat meat for this. There are very few spices used, so good fatty goat meat works well with this recipe.  
  • Marinate the mutton with turmeric powder, ginger paste, garlic paste and one tbsp of mustard oil for at least a couple of hours.
  • Peel and discard the skin of the mangoes and cut it into quarters lengthwise. discard the stone.
  • Dry roast half a tsp of cumin seeds with 6-7 fenugreek seeds. Then using a mortar and pestle, crush the roasted spices.
  • Heat the balance mustard oil in a pressure cooker and break a couple of dry red chillies into the hot oil.
  • After that, add the mutton and fry the mutton over high heat to render the fat. Once the mutton has browned, add slices mangoes, sliced onions, salt, sugar, red chilli powder and the roasted spice powder. Spr
  • Sprinkle a little bit of water and keep stirring and frying the spices. Then you have to add a cup and half of hot water, give it a boil, and cover and cook the mutton.
  • Once done, adjust the salt and sugar, you can add a few green chillies if you want to. To give it an added spunk, you can drizzle a tsp of mustard oil in the end.
Keyword bengali mutton recipe, easy mutton recipe, goat meat with green mango, kancha aam diye mangsho, meats other than chicken and fish, mutton recipes, summer recipe