Kosha Mangsho (Bengali Lamb Curry)

Name: Kosha Mangsho (Bengali Lamb Curry)
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 1 d 2 h
Yield: 4 serving
Ingredients: 1 tbsp fenugreek seeds; 1 tbsp mustard seeds; 1 tbsp fennel seeds; 1 tbsp nigella seeds; 1 tbsp cumin seeds; 2.2 lb lamb leg; ½ cup Greek yoghurt; 1 tbsp mustard oil; ½ tsp turmeric powder; 2 tsp garlic; 1 tsp ginger; 1½ tsp salt; 1 tsp cumin powder; 1 tbsp coriander powder; 2 tsp kashmiri chilli powder; 2 tbsp ghee; 1 tbsp mustard oil; 1 tbsp paanch phoron; 4 cardamom pods; 4 cloves; ½ cinnamon stick; 1 large red onion; 1 tomato; ½ lemon

User Reviews

4.6

15 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Marination (optional)
1 d
Total Time
1 d 2 hrs
Servings
4
Calories
424 kcal
Course
Main Course
Cuisine
Indian

Kosha Mangsho (Bengali Lamb Curry)

Stella Pitts

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Kosha Mangsho is an intensely flavourful curry from the Bengali region of India. A dry curry that has a complex melding of spices and fork tender lamb. Learn how to pack in the flavour with my simple recipe.

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Ingredients

Servings

For the Paanch Phoron Spice Mix (Makes more than you need - see storage notes below)

1 tbsp fenugreek seeds
1 tbsp mustard seeds
1 tbsp fennel seeds
1 tbsp nigella seeds
1 tbsp cumin seeds

For the marinade

2.2 lb lamb leg (1kg) (cut into 2"/4cm chunks)
½ cup Greek yoghurt
1 tbsp mustard oil (or vegetable oil)
½ tsp turmeric powder
2 tsp garlic (minced)
1 tsp ginger (minced)
1½ tsp salt
1 tsp cumin powder
1 tbsp coriander powder
2 tsp kashmiri chilli powder

For the curry

2 tbsp ghee (or vegetable oil)
1 tbsp mustard oil (optional)
1 tbsp paanch phoron (recipe above)
4 cardamom pods (lightly bruised)
4 cloves
½ cinnamon stick
1 large red onion (about 2-3 cups)
1 tomato (chopped)
½ lemon (juice of)

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Instructions

For the Paanch Phoron Spice Mix

Combine all the Paanch Phoron ingredients together and set aside. We only need 1tbsp of this mix, but it’ll keep for months in the cupboard in a bag or jar.

For the marinade

Cut the lamb into 2-inch/4cm chunks and then add all the other marinade ingredients plus about 1/4 cup water. Mix well to ensure it’s nicely combined and coats all the meat. Cover and marinade for 1 hour minimum or overnight for best results.

For the curry

Heat the ghee and oil in a large pan over a moderate heat until hot. Add the 1tbsp of Paanch Phoron, the cardamom, cloves and cinnamon and let them sizzle for about 30 seconds.Add the sliced onion and fry for 4-5 minutes until soft. Add the tomato and stir for further 2-3 minutes until it’s broken down a bit. Now add the meat and all the marinade and stir well.Cook for 10 minutes, stirring regularly to avoid sticking. Add 2 cups of water and then bring to a simmer. Reduce the heat to low and cover the pan. Cook very gently for 1 1/2 hours, stirring occasionally until the lamb is tender.Remove the lid and turn up the heat a little. Let the sauce bubble energetically and reduce for 5-10 minutes, stirring regularly to avoid sticking. The sauce should be thick and cling to the meat.Remove from the heat and stir in the lemon juice. Sprinkle over the cilantro and serve.Serve hot with Indian breads and/or rice.

Notes

Kosha Mangsho will stay fresh in the fridge for up to a week. The flavour only gets better, so try leaving it in there for a day or two before serving of you can stand the temptation!
It’s the perfect curry for freezing (for 3+ months). I will portion mine into servings (1-2 people) and before freezing will adds about ¼ cup water. This will help avoid the curry drying out when it’s reheated. To reheat, I’ll usually do it in the microwave from frozen for 5-8 minutes, stirring half-way through cooking.If you don’t have a microwave, defrost thoroughly and reheat in a small pan until hot (add a little more water if it reduces too much).
Goat or lamb meat is good for this curry. Cooking with or without the bone in is OK, for even more flavour and a super-glossy appearance, bone in is the way to go. You might need a little longer to cook larger bone in chunks, so just keep an eye on the water levels and add a little more water if needed.
Serve kosha mangsho with Indian breads (roti, paratha, naan etc.) or alongside fluffy basmati rice. I’ll also from time to time, serve with fried potato slices.
From time to time, I’ll add 1 cup of frozen peas or cooked green beans at the end of cooking and heat for 1-2 minutes for a vegetable fix.
The paanch phoron recipe makes more than you need, so simply keep in a sealed bag or airtight jar in a cool cupboard for up to 12 months.

Nutrition Information

Show Details

Calories 424kcal (21%) Carbohydrates 14g (5%) Protein 38g (76%) Fat 25g (38%) Saturated Fat 9g (45%) Cholesterol 121mg (40%) Sodium 1009mg (42%) Potassium 765mg (22%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 604IU (12%) Vitamin C 15mg (17%) Calcium 133mg (13%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 424 kcal

% Daily Value*

Calories	424kcal	21%
Carbohydrates	14g	5%
Protein	38g	76%
Fat	25g	38%
Saturated Fat	9g	45%
Cholesterol	121mg	40%
Sodium	1009mg	42%
Potassium	765mg	16%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	604IU	12%
Vitamin C	15mg	17%
Calcium	133mg	13%
Iron	7mg	39%