Bengali Lamb Curry
Also known as kosha mangsho, this is the quintessential Bengali meat curry. Mustard oil balanced with cooling yoghurt gives this curry a flavour like no other. Enjoy it with rice, luchis or rotis. I used some leftover egg roll dough to make myself a paratha to dip into it.
Serves
4
Diced Lamb
FOR THE MARINADE
Green Chilli
Garlic Paste
Ginger Paste
Natural Yoghurt
Ground Turmeric
Kashmiri Chilli Powder
Mustard Oil
Salt
FOR THE CURRY
Bay Leaf
Cinnamon Stick
Clove
Green Cardamom Pod
Black Peppercorn
Dried Red Chilli
Ginger And Garlic Paste
Fried Shallot
Ground Coriander
Ground Cumin
Garam Masala
Yoghurt
Water
Sugar
Mustard Oil
Salt
TO SERVE
Coriander
Green Chilli
Unlock Mob Premium
Karan Gokani
Karan Gokani is a restaurateur, author, cook and co-founder of Hoppers Restaurants. He has contributed to major publications and appeared on shows like BBC’s Saturday Kitchen and MasterChef UK.
Did you like this recipe?
Leave a note
Notes (3)
R
Rebecca D.
a month ago
I recommend marinading overnight if you can - makes the meat much more tender :-)
J
James T.
2 months ago
Surely the Sat Fat numbers here are way off
M
Marta W.
3 months ago
Hi, can you explain why you recommend ginger and garlic paste rather than just ginger and garlic? I would like to understand what are the benefits. Thank you in advance.
K
Kostas K.
2 months ago
Hi marta. You don’t need to use an actual paste.
fine grated garlic and ginger with microplane is what he meant
Karan Gokani
Karan Gokani is a restaurateur, author, cook and co-founder of Hoppers Restaurants. He has contributed to major publications and appeared on shows like BBC’s Saturday Kitchen and MasterChef UK.