Entree: India – Bengal – কোষা মাংস ➤ Kosha Mangsho (Slow-braised spicy Bengali mutton or goat curry)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 55 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

- 2 lb (900 g) bone-in goat or mutton, cut into large pieces
- 3 tbsp (45 ml) mustard oil
- 3 large onions, thinly sliced (about 12 oz / 340 g)
- 2 tbsp (30 ml) ginger-garlic paste
- 1 cup (240 g) plain yogurt, beaten
- 2 tsp (10 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground turmeric
- 1/2 tsp (2.5 ml) red chili powder or Kashmiri chili powder
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 cinnamon stick (2 in / 5 cm)
- 2 bay leaves
- 1.5 tsp (9 g) salt, or to taste
- 2 cups (480 ml) water, or as needed
- 1 tbsp (15 ml) ghee or unsalted butter (optional, for finish)
- 1/2 tsp (2.5 ml) sugar or 1/2 tbsp (8 g) jaggery (optional, to balance)
- 2 tbsp (8 g) chopped cilantro for garnish

Instructions

1. Marinate the meat: combine meat, 1 tsp (5 ml) ginger-garlic paste, 1/2 cup (120 g) beaten yogurt, 1/2 tsp (2.5 ml) turmeric, and 1 tsp (5 ml) salt. Marinate 30 minutes to 2 hours in the refrigerator.
2. Heat mustard oil in a heavy pot over medium-high heat until it begins to smoke lightly, then reduce heat to medium. Add whole spices (cardamom, cloves, cinnamon, bay leaves) and fry 30 seconds until fragrant.
3. Add sliced onions and cook, stirring frequently, until deeply browned and caramelized, 20–25 minutes. Remove about 1/3 cup (80 g) browned onions and set aside for garnish.
4. Add remaining 1 tbsp (15 ml) ginger-garlic paste to the pot and fry 1 minute. Stir in ground coriander, cumin, and red chili powder and fry 1–2 minutes to bloom the spices.
5. Increase heat to medium-high and add marinated meat. Sear the meat until well-browned on all sides, about 6–8 minutes.
6. Lower heat to medium, stir in remaining 1/2 cup (120 g) yogurt gradually to avoid curdling. Add 2 cups (480 ml) water and adjust salt. Bring to a gentle boil, then reduce to a low simmer.
7. Cover and simmer gently until meat is tender and sauce is reduced and thickened, about 1.5–2 hours (or transfer to a 325°F/160°C oven and braise 90–120 minutes). Stir occasionally and add a little water if it becomes too dry.
8. Once meat is tender and oil separates, stir in ghee and sugar/jaggery if using. Cook uncovered 5–10 minutes to concentrate flavors.
9. Garnish with reserved browned onions and chopped cilantro. Serve hot with steamed rice or rotis.