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.
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.
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.