Kosha Mangsho
Bengal's Sunday mutton: bone-in pieces slow-fried in mustard oil with a mountain of onions until the masala turns dark, glossy and clings to the meat.
Prep 20 min · Cook 110 min · Total 130 min + 2 hr marinade · Serves 4
Ingredients
Marinade
- 800 g Mutton, bone-in curry cut
- ½ cup Thick yogurt
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tsp Turmeric
- 2 tsp Kashmiri chilli powder
- 1 tsp Salt
- 1 tbsp Mustard oil
Masala
- 4 tbsp Mustard oil
- 1 tsp Sugar
- 2 Bay leaves
- 2 inch Cinnamon stick
- 4 Green cardamom
- 5 Cloves
- 2 Dried red chillies
- 3 Large onions, thinly sliced
- 3 Green chillies, slit
- 1 tsp Cumin powder
- 2 tsp Coriander powder
- ½ tsp Salt
- 1 tsp Garam masala
- 1 tbsp Ghee
Method
- Marinate. Mix the mutton with all the marinade ingredients, cover and refrigerate for at least 2 hours or overnight. Bring back to room temperature before cooking.
- Caramelise the sugar. Heat the mustard oil in a heavy pot until it smokes lightly, lower the heat and add the sugar. When it darkens, add the bay leaves, cinnamon, cardamom, cloves and red chillies.
- Brown the onions. Add the onions and fry over medium heat, stirring often, until deep golden brown.
- Kosha (slow-fry). Add the mutton with its marinade, the green chillies, cumin and coriander powder. Cook uncovered on low-medium, stirring and scraping the bottom every few minutes and adding a splash of water only when it sticks, until the masala is dark brown and the oil floats free.
- Braise. Add 1 cup hot water and the remaining salt, cover and simmer on low until the mutton is tender, stirring now and then. Or pressure-cook for 5 to 6 whistles.
- Finish. Uncover and cook off the liquid until the gravy is thick and clings to the meat. Stir in the garam masala and ghee and rest 10 minutes before serving with luchi, paratha or rice.
Tips
The patient slow-fry is what makes kosha mangsho; don't rush it with high heat or the masala burns before it darkens. Bones from the shoulder and ribs give the richest gravy.