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Kosha Mangsho

Bengali Goat Stew
Prep Time 15 minutes
Cook Time 1 hour
Resting time 6 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine Indian

Ingredients
  

  • 3 red onion roughly chopped
  • 2 tbsp ginger-garlic paste
  • 2 green rawit peppers
  • 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.