Kosha Mangsho

The classic Bengali mutton preparation. Traditionally calls for kid goat, but lamb is a poor if workable substitute. Beef works better than lamb, but many Bengalis do not eat beef.

• Ready In: 2 hrs 45 mins
• Serves: 5-6

Ingredients

• 1  kg  mutton, with bone 3-inch cubes (marrow and shoulder)
• 750  g onions, sliced fine
• 1  large potato, cut in half
• 1  tablespoon ginger, grated
• 1  cup  curds (natural yoghurt)
• 2  tablespoons jaggery
• 3  tablespoons  mustard oil
• 1  tablespoon cumin powder
• 1⁄2 tablespoon coriander powder
• 1⁄2 teaspoon turmeric powder
• 1⁄2 teaspoon chili powder
• 2  bay leaves
• 2  inches cinnamon sticks
• 9 -10  cloves
• 6 -7  cardamom pods
• 15 -20  whole black peppercorns
• 1  dried red chili
• 1  black cardamom pod
• 2  star anise

Directions

1. Marinate the meat in the curd and some salt in a refrigerator for 1 hours.
2. Heat the mustard oil in a flat bottom pot or degchi.
3. Add the Garam Masala and wait for the spices to crackle. Then add the onions, lower the heat to the barest simmer and let the onions brown, about 1 hour. This can be one while the mutton is being marinated.
4. Make a thick paste of the Masala Mix and the grated ginger with a little water. Once the onions are browned put the flame up, add the ginger and masala paste and stir till the oil separates, usually a few minutes.
5. Add the mutton, potatoes and jaggery, stir to mid every thing well and coat the meat with the spices. Turn the flame down and let it simmer covered for 1 hr or till the potatoes are soft. If the meat is still not done, take the potatoes out and continue simmering till the meat is done, after which the potatoes are added back.