How to make Mango Gosht -

Tangy marinated mutton cooked with raw mangoes, a Andhra speciality

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Raw Mango (कच्चा आम), Boneless Lamb (हददी् रहित लैम्ब)

Cuisine : Andhra

Course : Main Course Mutton

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Mango Gosht

Mango Gosht Recipe Card


The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

Prep Time : 31-40 minutes

Cook time : 51-60 minutes

Serve :

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Mango Gosht Recipe

  • Raw Mango peeled and chopped 1/2

  • Boneless Lamb 1 inch pieces 600 grams

  • Dry mango powder (amchur) 1 teaspoon

  • Yogurt 3/4 cup

  • Turmeric powder 1 teaspoon

  • Oil 4 tablespoons

  • Mustard seeds 1 teaspoon

  • Curry leaves 8-10

  • Cloves 4-5

  • Cinnamon 1 inch stick

  • Onions grated 3 large

  • Ginger paste 1 tablespoon

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 tablespoon

  • Salt to taste


Step 1

Marinate the mutton pieces in a mixture of yogurt, dry mango powder and turmeric powder for one hour preferably in the refrigerator.

Step 2

Heat oil in a thick-bottomed pan. Add mustard seeds, curry leaves, cloves and cinnamon. Once mustard seeds crackle add onions and sauté till onions are translucent.

Step 3

Add marinated meat pieces and ginger paste. Cook on high heat, stirring constantly. Add coriander powder, red chilli powder and raw mango pieces.

Step 4

Stir and cook for half a minute. Add two cups of water and bring to a boil. Cover the pan and let it simmer for half an hour or till meat pieces are tender.

Step 5

Season with salt and again cook on a low heat for ten minutes or till the gravy thickens. Serve hot with bread of your choice.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.