Goat meat fried slowly with onion, ginger, garlic and yoghurt until the masala turns dark and clings — Bengal's Sunday mutton, eaten with luchi or rice.
What makes it kosha mangsho
Goat on the bone, marinated in yoghurt and mustard oil.
Long, slow frying until the oil separates and the masala darkens.
A thick, clinging gravy rather than a thin one.
A little sugar, and often potato.
Where it comes from
Kosha means fried with stirring, and this is a dish of patience: the meat is marinated in yoghurt and mustard oil, then cooked in its own juices over low heat, stirred for an hour or more until almost dry and deep brown.
In Bengal, mutton means goat. A pot of it for Sunday lunch is a family ritual, and some old Kolkata cabins have been famous for their kosha mangsho for generations.
How it varies
Mangshor jhol
The everyday version: thinner, with potatoes, for rice.