Indian cuisine · Meat & Kebab

Kosha Mangsho

Bengali lamb braise, cooked down dark and dense in pungent mustard oil with plenty of onion.

Ingredients · for 4 servings

• 900 g bone-in lamb shoulder
• 200 g yogurt
• 4 onions
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric
• 2 tsp Kashmiri chili powder
• 2 tsp coriander seeds
• 1 cinnamon stick and 4 cloves
• 4 cardamom pods and 2 bay leaves
• 1 tsp sugar
• 6 tbsp mustard oil
• 1 tsp garam masala, salt

Instructions

1. Cut the lamb into 4 cm pieces and mix with yogurt, turmeric, half the ginger-garlic paste and 1 tsp salt; marinate chilled for at least 2 hours, ideally overnight.
2. Heat mustard oil in a heavy pot to smoking point, let cool briefly and caramelize the sugar in it for 1 min. until dark brown – this gives the dish its typical color.
3. Let the cinnamon stick, cloves, cardamom and bay leaves sizzle for 30 sec., then add the finely sliced onions and fry over medium heat for 15 min. until deep brown.
4. Roast the remaining ginger-garlic paste, Kashmiri chili powder and crushed coriander seeds in for 2 min., then add the marinated lamb along with the marinade.
5. Fry uncovered over high heat for 10 min. until the liquid has evaporated, then braise covered over the lowest heat for 60–70 min., stirring every 15 min. and adding 50 ml water only if needed.
6. Season with garam masala and salt until the sauce is dark and clings thickly to the meat, and serve with luchi or rice.