RCI-MT.003.0052.001
Kosha Mangsho
Ethnicity - Bengali, East Indian Type of meal - Party, Lunch, Dinner
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- Mutton (Or Chicken) - 700 gms1 unit
- Onion Sliced - 125 gms1 unit
- - 6 nos1 clove
- cardamom (small) - 5 nos1 unit
- cardamom (big) - 4 nos1 unit
- cinnamon - 2 sticks1 unit
- Red chilli Paste - 2 tsp1 unit
- turmeric Powder - 1 1/2 tsp1 unit
- Roasted cummin Powder - 1 1/21 unit
- Curd - 60 gms1 unit
- 1 unit
- mustard oil - 120 ml1 unit
- ginger garlic Paste - 30 gms1 unit
Method
1
Marinate the beef with yogurt, turmeric, red chili powder, ginger-garlic paste, and salt. Mix well and let it rest for at least 2 hours, preferably overnight in the refrigerator.
120 minutes
2
Heat mustard oil in a heavy-bottomed pan or kadhai over medium-high heat until it reaches smoking point, then reduce to medium. Add whole spices — bay leaves, dried red chilies, cardamom, cloves, and cinnamon — and let them splutter for about 30 seconds.
2 minutes
3
Add thinly sliced onions to the pan and fry slowly, stirring frequently, until they turn deep golden brown and caramelized. This step is critical for building the base flavor of the dish.
20 minutes
4
Add ginger-garlic paste and cook, stirring continuously, until the raw aroma disappears and the paste begins to stick lightly to the pan.
5 minutes
5
Add the dry ground spices — cumin, coriander, red chili powder, and turmeric — along with a splash of water to prevent burning. Stir and cook the masala until the oil begins to separate from the mixture.
8 minutes
6
Add the marinated meat to the pan and increase heat to high. Stir constantly to coat every piece with the masala, searing the meat and beginning the 'kosha' process of cooking off all moisture.
15 minutes
7
Reduce heat to low, cover the pan, and continue to slow-cook the meat, stirring every few minutes and adding small splashes of water only if the masala begins to scorch. Continue until the meat is completely tender and the oil floats on top of the thick, dark gravy.
60 minutes
8
Adjust salt to taste, finish with a sprinkle of garam masala, and serve hot alongside luchis, paranthas, or steamed rice.
2 minutes