Kosha Mangsho - A Bengali Classic

Lightly rinse the meat, drain, and marinate using all the ingredients from the curd to the salt. Mix well to coat the marinade and let it sit overnight in the fridge or for at least 5 hours.

Heat mustard oil in a heavy based vessel till it smokes. Reduce the heat and fry the potatoes till they turn red. Remove and keep aside.

In the same oil now throw in the whole garam masala and fry for a minute. Then add onions along with the 1/2 tsp sugar. The sugar helps the onions brown and gives the dish a nice flavour.

Once the onions have turned light brown add the marinated meat. Reserve the marinade. Braise the meat for a few minutes on high heat stirring well, then lower the heat and let the meat braise for 15 to 20 minutes stirring occasionally.

Add the reserved marinade and mix it in. Pour in just enough water to cook the meat and reduce the heat to simmer once the water boils. Add the fried potatoes now.

Cover the pot and let it all cook, checking occasionally. Add water only if required. This dish should have a thick gravy that coats the meat pieces, not a soupy gravy. Adjust salt as required.

Remove to a serving dish and serve hot with rotis, parathas or even luchi - the typical Bengali puris made with maida.

Potatoes are not compulsory in this dish but they taste fantastic so I recommend them highly!