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Kosha Mangsho

This dish is closest to my heart as this reminds me of my Sunday while growing up. We always lived outside Kolkata (east of India) thus my parents created a very Bengali upbringing such that I am aware of my roots. And Kosha Mangsho is a remarkable remembrance of my roots.

Growing up in a Bengali household always meant overeating on weekends starting from the breakfast on a Saturday morning. Kosha Mangsho used to be the highlight of lunch menu either on Saturday or Sunday. On certain important occasions it used to be complimented with luchi
(Pooris made out of Maida).

Kosha in Bengali means Dry or not too liquidy Gravy and Mangsho means any meat but Bengalis always connect a real meat to Mutton 🙂 Crazy na!

Anyways I am glad to share my childhood memory in form of this dish with you all. Do try it out and let me know 🙂

Kosha Mangsho

Bengali Goat Stew

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting time 6 hours hrs

Total Time 7 hours hrs 15 minutes mins

Course Main Course

Cuisine Indian

Ingredients

  

• 3 red onion roughly chopped
• 2 tbsp ginger-garlic paste
• 2 green rawit peppers
• 1½ tsp salt
• 5 tbsp mustard oil
• 4 tbsp Greek yogurt 10% fat
• 500 g goat with bone, cut into 5 x 5 cm cubes
• 1 black cardamom pod
• 3 green cardamom pods
• 3 cloves
• ½ cinnamon stick
• 2 bay leaves
• 2 dried chili peppers
• ¼ tsp asafoetida
• 1 tsp sugar
• 2 tsp chili powder
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 2 tsp cumin powder
• ½ tbsp sugar
• 1 tsp garam masala
• 1 tbsp ghee

Instructions

 

• Puree half of the red onion, the ginger-garlic paste, rawit peppers, the salt, 1 tablespoon of mustard oil and 1 tablespoon of Greek yogurt in the blender or with an immersion blender to a marinade. Divide the marinade over the meat and massage it well into the meat. Cover and let marinate in the refrigerator for at least 6 hours, but preferably overnight.
• Crush the cardamom pods, remove the cover and grind the seeds with the cloves and cinnamon in a mortar.
• Heat the remaining mustard oil in a frying pan over medium heat and sauté the freshly ground spices from the mortar with the bay leaves, dried chili peppers and the asafoetida and sugar for 1 minute. Add the rest of the onion and fry for 5 minutes. Add the remaining Greek yogurt and the remaining ground spices and heat for 3-4 minutes.
• Add the meat including the marinade and fry on all sides, stirring. After 5 minutes, increase the heat and cook for another 5 minutes, stirring. Add 120 milliliters of water and stew the meat with the lid on the pan for 45 minutes, stirring occasionally.
• Finally, add in the sugar, garam masala and ghee. Delicious with rice.

Notes

This recipe also traditionally uses potatoes along with the meat. I have skipped it in this one. But feel free to add 2 large potatoes quartered and added along with the meat in the pan.