Kosha Mangsho

Name: Kosha Mangsho
Yield: 2 servings
Cuisine: Indian
Ingredients: 1kg mutton on the bone; 150g yoghurt; 4 onions, sliced; 2 tbsp ginger-garlic paste; Kashmiri chilli, turmeric, cumin and garam masala; 100ml mustard oil; 1 tsp sugar

কষা মাংস/KAW-shah MAHNG-shaw/

Also known as: Kosha Mangsho, Bengali Mutton Curry, Kasha Mangsho

About this dish

A dark, rich Bengali mutton curry slow-cooked with onions, spices and mustard oil until thick and glossy.

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Ingredients

🐑1kg mutton on the bone

🥛150g yoghurt

🧅4 onions, sliced

🫚2 tbsp ginger-garlic paste

🌶️Kashmiri chilli, turmeric, cumin and garam masala

🛢️100ml mustard oil

🍬1 tsp sugar

Method

Serves 2

Marinate the mutton with yoghurt, ginger-garlic, turmeric and chilli for at least 2 hours.

Heat the mustard oil until smoking, add whole spices and the sugar, then the onions, and fry until deep brown.

Add the mutton and cook on a medium-low heat, stirring often, for 30–40 minutes until dark and the oil separates.

Add a little hot water, cover and cook until tender.

Finish with garam masala and ghee; serve with luchi or rice.

✓ What Makes it Authentic

Kosha mangsho is a Bengali Sunday-lunch and festival dish; 'kosha' means slowly sautéed until the masala darkens.

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