Kosha Mangsho (Bengali Slow-Cooked Mutton)

'Kosha' means slow-fried. Goat meat is marinated in yogurt and spices, then stirred for a long time in mustard oil with onions until the masala turns deep brown and clings to the meat. In Kolkata it is eaten with luchi (fried puffed bread) or rice on Sundays.

Video by Bong Eats on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Marinate 120 min
• Cook 100 min
• gluten-free · Spicy
• Famous in West Bengal

Ingredients

• 1 kg goat meat (or lamb) on the bone, in pieces
• 150 g plain yogurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric
• 2 tsp Kashmiri chilli powder
• 1½ tsp salt
• 5 tbsp mustard oil
• 1 tsp sugar
• 2 bay leaves
• 4 green cardamom, 4 cloves, 3 cm cinnamon
• 3 onions, finely sliced
• 2 potatoes, halved (optional)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp ghee

Method

1. Mix the meat with yogurt, ginger, garlic, turmeric, chilli powder and salt. Marinate for at least 2 hours (or overnight in the fridge).
2. Heat the mustard oil until it smokes, lower the heat, add sugar, bay leaves and whole spices, then the onions. Fry for 15 minutes until deep golden.
3. Add the meat with its marinade and cook on high heat for 5 minutes, then lower the heat.
4. Stir in cumin and coriander powder and keep cooking uncovered on low heat, stirring and scraping every few minutes, for 60–75 minutes. Add a splash of hot water only when it starts to stick. Add the potatoes after 30 minutes.
5. When the meat is tender and the masala is dark brown and thick, finish with garam masala and ghee. Serve with luchi, paratha or rice.

Tip: Patience is the recipe – the slow stirring ('koshano') makes the colour and flavour. A pressure cooker can shorten the last stage.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.