Kosha Mangsho (কষা মাংস)
Slow-cooked Bengali mutton curry with a deeply spiced, reduced onion-based gravy that clings to every piece.
Cuisine: Bengali (West Bengal) · Style: Curry · Protein: Mutton · Total time: · Difficulty: medium · Servings: 4 · Spice: 4/5
Ingredients
- 750g mutton on the bone
- 3 large onions, sliced
- 2 tbsp ginger-garlic paste
- 3 tbsp mustard oil
- 1 tsp cumin seeds
- 4 green cardamom
- 4 cloves
- 1 cinnamon stick
- 2 tsp red chilli powder
- 1 tsp garam masala
- 1 cup yogurt
- Salt to taste
Steps
- Marinate mutton with yogurt, turmeric, and salt for 30 minutes.
- Heat mustard oil and fry onions until deep golden brown.
- Add ginger-garlic paste and whole spices, sauté 2 minutes.
- Add marinated mutton and sear on high heat for 5 minutes.
- Add red chilli powder and a splash of water.
- Cover and slow-cook on low heat for 50-60 minutes until tender.
- Uncover and cook on high to reduce gravy until it coats the meat.
- Finish with garam masala. Serve with luchi or paratha.