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Kosha Mangsho

Bengal's legendary slow-cooked mutton — dark, glossy, and bursting with patiently caramelised spices.

Ingredients

• 1 kg mutton, curry cut
• ½ cup curd
• 3 onions, thinly sliced
• 2 tbsp ginger paste
• 1 tbsp garlic paste
• 2 potatoes, halved
• 2 bay leaves
• 4 green cardamom
• 4 cloves
• 1 cinnamon stick
• 2 tsp Kashmiri chilli powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp sugar
• 1 tsp garam masala
• 6 tbsp mustard oil
• salt to taste

Method

1. Marinate mutton with curd, ginger and garlic paste, turmeric, chilli powder and salt for at least 2 hours.
2. Fry potatoes in mustard oil till golden. Keep aside.
3. Add sugar to the oil and let it caramelise, then add whole spices and onions. Fry till deep brown.
4. Add the mutton with marinade. Cook on high 10 minutes, then on medium-low, stirring often (the 'koshano'), for 40–45 minutes till dark and oil separates.
5. Add cumin powder and potatoes, plus 1 cup hot water. Cover and cook till mutton is tender (or pressure cook 3 whistles).
6. Reduce until the gravy clings to the meat. Finish with garam masala.

Tip: Patience is the recipe — don't add water early, let the mutton cook in its own juices.