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Kosha Mangsho (Slow-Bhuna Goat)

Kosha Mangsho (Slow-Bhuna Goat) reads umami 5.7, warm spice 5.1 and sweetness 5.0 on Palate's 0–10 flavor X-ray — a Indian · Bengal main, about 4 hr 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.4 / 10
• Sweet & Fruity — 5.3 / 10
• Sour & Bright — 2.8 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 4.6 / 10
• Aromatic & Spice — 5.7 / 10

The measured notes (of 18)

Umami 5.7 · Warm Spice 5.1 · Sweetness 5.0 · Richness 4.1 · Salinity 3.9 · Allium 3.6 · Floral 3.4 · Earthy 3.0 · Sourness 2.7 · Funk & Ferment 2.5 · Nutty 1.6 · Bitterness 1.5 · Herbaceous 1.4 · Fruity 0.7 · Heat 0.6 · Citrus 0.5

What's in it (18)

• goat meat — 1000 g
• plain yogurt — 250 g
• turmeric — 10 g
• ginger paste — 15 g
• garlic puree — 15 g
• salt — 10 g
• mustard oil — 82 g
• onions — 500 g
• cardamom pods — 400 g
• cloves — 12 g
• cinnamon — 2 g
• bay leaf — 1 g
• kashmiri red chilli powder — 10 g
• cumin — 15 g
• ground coriander — 5 g
• sugar — 4 g
• garam masala — 3 g
• water — 250 g

Time & effort: about 4 hr 18 min (2 hr 16 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 140.5 kcal, 10.6 g protein, 5.5 g fat, 14.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Mix the goat with the yogurt, turmeric, ginger paste, garlic paste and salt and leave it in a cool place for at least 2 hours, or overnight in the refrigerator.
2. Heat the mustard oil in a heavy pot until it smokes, then let it cool for a minute. Drop in the cardamom, cloves, cinnamon and bay leaves and let them swell and perfume the oil, about 40 seconds.
3. Add the sliced onions and the sugar and cook over medium heat for 20 to 25 minutes, stirring often, until they collapse to a dark brown jam. The colour of kosha mangsho comes from onions and patience, not from tomato.
4. Stir in the chilli powder, cumin and coriander and cook 1 minute, adding a splash of water if the spices stick.
5. Add the marinated meat and turn the heat to medium-high. Now begins the koshano: fry and stir the meat for 30 to 40 minutes, scraping the base, adding 2 tablespoons of hot water only when it threatens to catch. The meat should darken and the oil should rise and glisten around the edges.
6. Pour in the remaining hot water, cover tightly and cook on the lowest heat for 45 to 60 minutes, until the goat is tender enough to pull from the bone and the gravy clings rather than pools.
7. Sprinkle over the garam masala, cover and rest 10 minutes off the heat before serving with luchi or steamed rice.

Dishes with a similar flavor shape

• Japanese Curry with Beef and Potatoes — Japanese
• Vietnamese Mushroom Noodle Soup — Vietnamese
• Rogan Josh with Praan and Ratanjot — Indian · Kashmir
• Tofu Katsu with Curry Sauce — Japanese
• Pilau ya Nyama ya Mbuzi (Swahili Goat Pilau) — Swahili Coast

Keep reading: what umami, warm spice, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.