Kosha Mangsho
A heavy flavor of pitch black! Bengal's Strongest Mutton Simmered in Oil and Onions Without Water
Description
A very rich, dark Bengali meat dish stir-fry-simmering mutton with massive onions, spices, and mustard oil for a long time until moisture evaporates completely.
Restaurants serving Kosha Mangsho
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mutton
- Onion
- Yogurt
- Mustard oil
- Garlic
- Ginger
- Cinnamon
- Cardamom
- Cloves
- Bay leaf
- Red chili
- Turmeric
- Coriander
- Salt
- Sugar
Instructions
- Marinate mutton overnight in yogurt, turmeric, red chili, mustard oil, and garlic-ginger.
- Heat mustard oil, caramelize sugar for color, fry massive onions until dark brown, and add whole spices.
- Add mutton, slow-simmer-stir (Kosha) on low for 1+ hours without adding any water, using only meat juices/oil until meat is tender and sauce turns glossy black.
Learn more Spice, substitutes, tips
Key spices
Burnt onion sweetness and intense mustard oil aroma
Substitutes at Japanese supermarkets
Beef shank (as substitute for rich umami)
Pairing
Luchi、Basmati rice
Trivia
[Hardcore] 'Kosha' means 'fry/reduce'. Features overwhelmingly less water than regular curries, condensing spice umami. A supremely lavish, labor-intensive meat dish symbolizing Bengali Sundays.
Eating tips & etiquette
[Unique Eating] Grab bone-in meat coated in jet-black sauce with fingers, suck out the marrow umami, then dye your rice pitch black with the sauce to eat!
Allergen
Mutton, Dairy (from yogurt)