Kosha Mangsho

Bong Eats’ kosha mangsho is its Calcutta cabin-style mutton kosha, with a thick, dark sauce around tender meat. The author explains that mutton in this Bengali context refers to goat; this selection follows the offered full onion-and-yoghurt marinade.

The marinade’s onion, garlic, yoghurt, salt, turmeric and Shahi garam masala are blended smooth and worked over the meat. It rests covered before the separate curry onions are thinly sliced and garlic is crushed with green chillies.

Whole spices temper mustard oil, and the sliced onions brown slowly. Ginger paste and the garlic-chilli paste follow, then the ground spices mixed with separate water, as the onions deepen to reddish brown.

The same marinated meat is folded into the pan and fried while stirring. The curry’s beaten yoghurt, salt and sugar are added; small splashes of the main hot water then help repeated covered cooking, stirring and scraping incorporate the browned bits.

More of the same water sets the final gravy consistency, and extra slit green chillies are added as the meat finishes tenderizing. Ghee tops the same pot after the heat is switched off, followed by a brief covered rest.