Dinner · 90 min · indian

Kosha Mangsho

Goat or mutton does the heavy lifting here, with onions rounding it out. An Indian dinner that takes 90 minutes, start to finish.

Ingredients

• 2 lb Goat or mutton
• 3 Onions
• 4 tbsp Mustard oil
• 1/2 cup Plain yogurt
• 2 tbsp Ginger paste
• 6 cloves Garlic
• 2 tsp Garam masala
• 1 tsp Turmeric
• 2 tsp Kashmiri chili powder
• 1 Potato

Steps

1. Heat the mustard oil until it just smokes, then cool 30 seconds — this tames its raw pungency into something deep and savory.
2. Brown the mutton in batches until well seared; crowding the pan steams the meat, and kosha means dry and dark.
3. Add the sliced onions to the same pot and cook 15 minutes, stirring often, until they melt into a dark, caramelized tangle.
4. Stir in ginger, garlic, turmeric, and chili; fry 3 minutes, then whisk in the yogurt a spoonful at a time so it never curdles.
5. Return the meat, add the potato wedges and a splash of water, then cover and braise on low 50 minutes until the meat surrenders at a touch.
6. Uncover for the last 10 minutes so the gravy reduces to a clinging, glossy coat — kosha style, never soupy.
7. Dust with garam masala, rest 10 minutes, and serve with steamed rice.

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