Bangladeshi Kosha Mangsho (Slow-Cooked Goat Curry)

Kosha mangsho is a Bengali slow-cooked goat curry known for its dark, concentrated onion gravy and warmly layered spices.

The goat is browned first, then simmered gently until tender while the onions and spices cook down into a thick sauce that clings to every piece.

Take time to brown the onions and spices before adding liquid; that slow reduction is what gives kosha mangsho its deep color and flavor.

Serving Suggestions

Serve the curry with steamed basmati rice, sliced red onion, green chili, and a squeeze of lime.

Recipe Notes

The curry tastes even better after resting overnight. Reheat slowly with a splash of water if the gravy becomes too thick.

Bangladeshi Kosha Mangsho (Slow-Cooked Goat Curry)

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Tender goat simmered with browned onions, tomato, mustard oil, and warm Bengali spices until the gravy is thick and rich.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Bangladeshi

Calories: 590

Ingredients Equipment Method Nutrition Notes

Ingredients

 

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Goat and spice base

• 1 1/2 pounds goat shoulder cut into 1 1/2-inch pieces
• 3 tablespoons mustard oil divided
• 1 teaspoon fine salt divided
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon Kashmiri chili powder

Curry gravy

• 2 large yellow onions thinly sliced
• 2 tablespoons ginger-garlic paste
• 2 medium tomatoes chopped
• 1 cup water plus more as needed
• 2 bay leaves
• 4 green cardamom pods lightly crushed
• 1 cinnamon stick
• 1 teaspoon garam masala

To serve

• 3 cups cooked basmati rice warm
• 1 medium lime cut into wedges
• 1 small red onion thinly sliced

Equipment

• Heavy Dutch oven
• Chef’s knife
• Wooden spoon
• Rice pot

Method

 

Season and brown the goat:

1. Toss the goat with half the salt, turmeric, cumin, coriander, and chili powder. Heat 1 tablespoon of mustard oil in a Dutch oven and brown the goat in batches.

Cook the onions:

1. Add the remaining mustard oil and onions. Cook over medium heat until deeply golden, 12 to 15 minutes. Add the ginger-garlic paste and cook for one minute.

Build the curry:

1. Add the tomatoes, remaining salt, bay leaves, cardamom, cinnamon, garam masala, and water. Return the goat to the pot and stir well.

Simmer until tender:

1. Cover and simmer over low heat for 70 to 80 minutes, stirring occasionally, until the goat is tender. Uncover for the final 10 minutes so the gravy thickens.

Serve:

1. Remove the whole spices if desired. Serve the kosha mangsho over rice with lime and sliced red onion.

Nutrition

Calories: 590kcalCarbohydrates: 49gProtein: 40gFat: 25gSaturated Fat: 7gCholesterol: 115mgSodium: 720mgFiber: 4gSugar: 8g

Notes

• Goat shoulder benefits from a long, gentle simmer; avoid boiling hard or the meat may become tough.
• Add water in small splashes if the onions begin to catch before the goat is tender.