Both these recipes have a lot of things in common. Both are rich and dark brown Bengali mutton curries that use potatoes as well. Yet, they are quite different from each other. In Kosha Mangsho, yogurt is used in the marination, whereas in Bengali style Mangsher Jhol, vinegar is used to marinate the mutton, and yogurt is added later while making the curry. Also, Kosha Mangsho uses whole spices, whereas Bengali Style Mangsher Jhol does not. Kosha Mangsho is a thick curry while Magsher Jhol is a thin curry.