Kosha Mangsho (Dry goat curry) is a hot favorite with Bengalis. The unforgettably tasty Kosha Mangsho is always one of our stars when we make a Bengali spread for our friends. Last night was no exception with Jai and Madhur. They loved the Prawn Malai Curry too, but the Mangsho just stole the show.

Goat meat is very similar in taste to lamb, but slightly gamier. Indians and their neighbors call the meat Mutton. Since their meat does not "marble" with fat deposits as with beef, it needs to be cooked for longer at a lower heat.

Goat meat is available in the US at most Asian stores that target the Muslim community. We have a halal store around the corner from us, where the meat is mediocre, there is Aladdin in Foster City that has really good cuts. There is also Bangla Bazar in Sunnyvale. Most Indian stores in the area are run by South Indians or Gujaratis, and both those communities are vegetarians and so meat is never available.

Enough talk. Lets get down to business.

Prep time: 25 minutes
Cook time: 30 minutes active involvement + 3-5 hours on simmer

Serves 4, generously

Labels: Bengali, meat, recipes