Name: Kosha Mangsho
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 5 servings
Cuisine: Bengali
Ingredients: 1 kg mutton, bone-in, cut into curry pieces; 200 g plain yogurt; 1 tbsp ginger paste; 1 tbsp garlic paste; 1 tsp turmeric powder; 1 tsp red chili powder (for the marinade); 6 tbsp mustard oil; 4 whole onions, finely sliced; 3 whole tomatoes, pureed; 1 tbsp red chili powder (for the gravy); 1 tsp cumin powder; 1 tsp coriander powder; 4 whole green cardamom pods; 4 whole cloves; 1 stick cinnamon; 2 tsp sugar; salt (to taste); 1 tsp garam masala; 1 cup water

Method

Marinate the mutton

Rub the mutton pieces with yogurt, ginger paste, garlic paste, turmeric and chili powder, and marinate.

A few hours in the fridge, or overnight, tenderizes the mutton and deepens the flavor.

60 min

Caramelize the onions

Heat the mustard oil in a heavy pot and fry the sliced onions over medium heat until deep brown and caramelized.

15 min

Add sugar to darken

Stir in the sugar and let it caramelize slightly with the onions for a rich, dark color.

1 min

Add the marinated mutton

Add the marinated mutton to the pot and sear it on high heat until the outside is browned.

8 min

Dry-roast the masala

Stir in the tomato puree, chili powder, cumin, coriander, cardamom, cloves and cinnamon, and cook the mutton uncovered, stirring frequently, until the masala turns dark and the oil separates.

This dry-roasting stage — the 'kosha' — is what gives the dish its deep color; don't rush it or add water too early.

20 min

Add water and simmer

Pour in the water, season with salt, cover, and simmer on low heat until the mutton is completely tender.

60 min

Finish and serve

Sprinkle over the garam masala, give it a final stir, and serve hot with steamed rice or luchi.

Kosha Mangsho

Ingredients

Method

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