Slow-Cooked Bengali Lamb Curry — Bengali Lamb Kosha Mangsho
A Bengali slow-cooked lamb curry with caramelised onion, mustard oil, and warm spices, simmered until the masala turns a deep mahogany and clings tight.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g lamb shoulder into 1.5-inch pieces. Thinly slice 2 medium onions. Mix 3 tbsp ginger-garlic paste with 2 finely chopped green chillies. Whisk 90ml yogurt smooth. Measure all spices: kashmiri chilli powder, coriander, cumin, turmeric, garam masala. Lightly crush 6 cardamom pods.
Bloom
Heat 4 tbsp mustard oil in a heavy saucepan over medium-high until just smoking. Lower to medium, add 1 tbsp ghee. Add 2 bay leaves, cardamom, 2 cinnamon sticks, 6 cloves; sizzle 30 seconds until fragrant.
Saute
Add sliced onions, cook 9 minutes on medium, stirring often, until deeply golden with crisp edges. Stir in 1 tsp sugar for 30 seconds to caramelize and deepen colour.
Build 1
Add ginger-garlic-chilli paste, cook 1 minute on medium until raw smell fades. Add chilli powder, coriander, cumin, turmeric, salt; stir 30 seconds with a splash of water to bloom spices. Reduce heat to low.
Build 2
Add yogurt one tablespoon at a time, stirring constantly for 2 minutes to prevent splitting. Add lamb pieces, stir thoroughly to coat. Cook 5 minutes on medium-low, stirring often, until lamb releases juices and masala darkens.
Simmer
Add 400ml hot water, stir, cover, and simmer on low heat for 30 minutes until lamb is fork-tender. Uncover, increase heat to medium, cook 7 minutes stirring often until liquid reduces and masala thickens into glossy mahogany glaze clinging to meat.
Finish and plate
Stir in 1.5 tsp garam masala off the heat. Rest 2 minutes covered. Garnish with 2 tbsp fresh coriander. Serve with luchi, basanti pulao, or basmati rice, brinjal pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.