Kosha Mangsho

Introduction
A slow-cooked, rich, and spicy Bengali mutton curry known for its deep flavors.

Historical Relevance
Kosha Mangsho originated as a festive dish, cooked on Sundays and special occasions with goat meat, a Bengali favorite.

1. Preparing the Marinade

• • 500 g mutton (goat)
    
  • 1 cup yogurt
    
  • 2 tbsp ginger-garlic paste
    

• 1 tsp turmeric, 1 tsp red chili powder
  

Instructions: Marinate mutton for at least 2 hours.

2. Cooking the Curry

• • 3 onions (sliced)
    
  • 2 tomatoes (pureed)
    
  • 2 bay leaves, 2 cardamoms, 1 cinnamon stick
    

• Mustard oil, salt
  

Instructions: Heat mustard oil, fry onions till brown. Add tomatoes and spices. Add marinated mutton, slow cook on low flame with little water till tender.

Pro Tips
Use mustard oil for authentic flavor. Slow cooking enhances taste.

Serving Suggestions
Served with luchi (fried bread) or plain rice.

Fun Fact
The word Kosha means slow-braised, reflecting the cooking style.