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Bangladeshi kosha mangsho goat curry with rice and fresh onion.

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
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Bangladeshi
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.