Kosha mangsho

Method

1. 1

   Step 1

   Mix the meat with the marinade ingredients and refrigerate for at least 2 hours, or overnight.

   • 5 min

   Food safety: Marinate raw meat in the fridge; wash hands and boards afterwards.

   

2. 2

   Step 2

   Heat the mustard oil (opens in a new tab) in a heavy pot until it just smokes, then lower the heat. Add the sugar (opens in a new tab) and let it caramelise, then add the bay leaves (opens in a new tab) and whole spices.

   • 2 min
   • medium heat
   • Dutch oven / casserole pot (opens in a new tab)
3. 3

   Step 3

   Add the onions (opens in a new tab) and fry slowly until deep brown. If using potatoes (opens in a new tab), fry them briefly here and lift out.

   • 15 min
   • medium heat

   

4. 4

   Step 4

   Add the meat with its marinade, the chilli, cumin (opens in a new tab) and coriander. Cook uncovered, stirring and scraping often, until the liquid evaporates and the meat browns and the oil separates — this 'koshano' is the heart of the dish.

   • 30 min
   • medium heat
5. 5

   Step 5

   Add the water (and potatoes (opens in a new tab)), cover and cook on a low heat until the meat is very tender, stirring now and then.

   • 55 min
   • low heat

   Food safety: Meat should be tender and piping hot throughout.

6. 6

   Step 6

   Uncover and cook off the excess liquid until the gravy is thick and clinging. Stir in the garam masala (opens in a new tab) and ghee (opens in a new tab).

   • 8 min
   • medium heat