Bengali Kosha Mangsho (Slow Cooked Spicy Lamb)
Lamb fried slowly with onions, spices and potatoes until the sauce turns dark, thick and clings to every piece.
- Time2 hr
- LevelMedium
- Costabout £2.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the lamb with the yoghurt, ginger and garlic paste, chilli powder, turmeric and salt. Cover and marinate for at least 1 hour, or overnight.
60 min - 2
Heat the oil in a large heavy pan, add the sugar and let it melt to a dark caramel for 30 seconds. Add the bay, cinnamon, cardamom, cloves and cumin seeds.
- 3
Add the onions and fry for 20 minutes, stirring, until deep brown.
20 min - 4
Add the lamb with its marinade. Fry on a medium to high heat for 15 minutes, stirring every minute or two, until the oil separates and the meat darkens. This frying is called kosha.
15 min - 5
Stir in the tomatoes, ground cumin and coriander for 5 minutes, then add the potatoes and water. Cover and cook gently for 1 hour, stirring now and then, until the lamb and potatoes are tender.
60 min - 6
Uncover and boil off any extra liquid until the gravy is thick and dark. Stir in the garam masala. Serve with luchi, paratha or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.