Slow-braised Bengali mutton
Deeply browned mutton, slowly cooked in a thick spice-rich gravy.
- Region:
- Bengal
- Prep:
- 25 min
- Cook:
- 100 min
- Difficulty:
- Challenging
Method
- 1
Mix mutton with yogurt, ginger-garlic paste, cumin, coriander, chilli powder and salt; marinate at least 30 minutes.
- 2
Heat mustard oil in a heavy pot until shimmering; add bay leaves and cardamom.
- 3
Add onions and cook slowly until deep golden, stirring often.
- 4
Add marinated mutton and cook uncovered, stirring and scraping the pot, until it releases moisture and the oil begins to separate.
- 5
Continue browning over medium-low heat for 20–25 minutes; add splashes of hot water if the masala catches.
- 6
Add hot water, cover, and simmer gently 60–75 minutes until tender, stirring occasionally.
- 7
Stir in garam masala and ghee; rest covered for 10 minutes before serving.
The story behind the dish
Kosha mangsho is known for its patient bhuna-style cooking: the meat and spices are repeatedly stirred until the gravy turns dark and clings to each piece. It is a festive favorite, often brought to the table for family gatherings.
