Cherry & Dennis Helper Habitat

Indian Bengali Kosha Mangsho

印度孟加拉乾香慢煮羊肉

Indian Bengali Kosha Mangsho — finished dish

Total time: 365 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Yogurt-marinated mutton is slowly braised with deeply browned onions into a dark, glossy Bengali curry with little free gravy.

01

Ingredients

Main ingredients

900 g bone-in mutton shoulder
180 g plain yogurt
400 g onions
400 g potatoes
150 g tomato

Mutton marinade

1 tbsp ginger paste
1 tbsp garlic paste
1 tsp ground turmeric
2 tsp Kashmiri chilli powder

Braising spices

4 tbsp mustard oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
2 tsp salt
1 tsp sugar

Indian Bengali Kosha Mangsho — ingredients

02

Tools

cutting board
knife
deep pot
wooden spoon
measuring cup
food thermometer

Indian Bengali Kosha Mangsho — tools

03

Steps

Indian Bengali Kosha Mangsho — Pat the mutton dry and cut into 5 cm pieces

Step 1

Pat the mutton dry and cut into 5 cm pieces

Pat the mutton dry and cut into 5 cm pieces.

Indian Bengali Kosha Mangsho — Mix yogurt, ginger, garlic, turmeric and chilli powder

Step 2

Mix yogurt, ginger, garlic, turmeric and chilli powder

Mix yogurt, ginger, garlic, turmeric and chilli powder.

Indian Bengali Kosha Mangsho — Coat the mutton and refrigerate for at least four hours

Step 3

Coat the mutton and refrigerate for at least four hours

Coat the mutton and refrigerate for at least four hours.

Indian Bengali Kosha Mangsho — Thinly slice onions; peel and cut potatoes into large chunks

Step 4

Thinly slice onions; peel and cut potatoes into large chunks

Thinly slice onions; peel and cut potatoes into large chunks.

Indian Bengali Kosha Mangsho — Heat mustard oil in a heavy pot, brown potatoes and remove

Step 5

Heat mustard oil in a heavy pot, brown potatoes and remove

Heat mustard oil in a heavy pot, brown potatoes and remove.

Indian Bengali Kosha Mangsho — Add onions and sugar; cook over medium-low heat until deep brown

Step 6

Add onions and sugar; cook over medium-low heat until deep brown

Add onions and sugar; cook over medium-low heat until deep brown.

Indian Bengali Kosha Mangsho — Add tomato, cumin and coriander; fry until the oil separates

Step 7

Add tomato, cumin and coriander; fry until the oil separates

Add tomato, cumin and coriander; fry until the oil separates.

Indian Bengali Kosha Mangsho — Add mutton and marinade; stir constantly over medium heat for 15 minutes

Step 8

Add mutton and marinade; stir constantly over medium heat for 15 minutes

Add mutton and marinade; stir constantly over medium heat for 15 minutes.

Indian Bengali Kosha Mangsho — Add 200 ml hot water, cover and simmer for 60 minutes

Step 9

Add 200 ml hot water, cover and simmer for 60 minutes

Add 200 ml hot water, cover and simmer for 60 minutes.

Indian Bengali Kosha Mangsho — Add potatoes and cook 25 minutes more until the mutton is tender

Step 10

Add potatoes and cook 25 minutes more until the mutton is tender

Add potatoes and cook 25 minutes more until the mutton is tender.

Indian Bengali Kosha Mangsho — Uncover and stir down the gravy until dark and clinging to the meat

Step 11

Uncover and stir down the gravy until dark and clinging to the meat

Uncover and stir down the gravy until dark and clinging to the meat.

Indian Bengali Kosha Mangsho — Fold in garam masala and rest ten minutes before serving

Step 12

Fold in garam masala and rest ten minutes before serving

Fold in garam masala and rest ten minutes before serving.

Common mistakes

Pale onions or too much water will prevent the dark, clinging gravy characteristic of kosha.

Tips

Fry the marinated meat patiently until oil separates, adding hot water sparingly so it does not become a thin curry.