Kosha Mangsho
Bengali slow-cooked mutton, kosha-style - the meat and onions patiently sauteed until dark, glossy and clinging with a thick spiced coat.
90 min 2 servingsHard
Ingredients
2 servingsFlavor profile
Spice
Sweetness
Richness
Method
- 1Marinate the mutton with mustard oil, turmeric, ginger-garlic paste and salt for an hour.
- 2Heat mustard oil to smoking, then fry sugar to a caramel for colour.
- 3Add sliced onions and fry until deep brown.
- 4Stir in ginger-garlic paste and slit green chillies.
- 5Add the marinated mutton and sear on high heat.
- 6Sprinkle in red chilli, cumin and coriander powder; keep sauteing.
- 7Kosha slowly, adding a splash of water each time it sticks, until dark and glossy.
- 8Add a little hot water, cover and simmer until the mutton is fork-tender.
- 9Reduce to a thick clinging gravy.
- 10Finish with garam masala and ghee-free bhaja masala; rest before serving.
Frequently asked
About 90 minutes total — 20 min prep and 70 min cooking.
Yes — Kosha Mangsho is gluten free.
This recipe makes 2 servings.
