Kosha Mangsho (Spiced Lamb)
Bengali-style lamb stir-fried fast and high-heat with ginger, garlic, and warm spices. Tender, caramelized, and deeply savory — done in one skillet in 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 340
- Protein
- 38g
Ingredients
- 1.5 lb lamb, cut into 1-inch cubes
- 2 tbsp ginger, minced
- 1.5 tbsp garlic, minced
- 1 large onion, sliced thin
- ½ cup yogurt (full-fat, plain)
- 1.5 tsp cumin + coriander + turmeric (or Bengali masala)
- ½ tsp chili powder
- 2 leaf bay leaf
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 2
Add lamb cubes in a single layer. Sear 2 minutes without stirring, then flip and cook another 2 minutes until edges brown.
- 3
Push lamb to the side. Add ginger, garlic, and sliced onion to the empty side. Stir and cook 2 minutes until fragrant.
- 4
Add cumin, coriander, turmeric, chili powder, and bay leaves. Stir for 30 seconds until spices coat everything and smell toasted.
- 5
Add yogurt, salt, and pepper. Stir to combine, scraping up browned bits. Cook 8–10 minutes uncovered, stirring occasionally, until lamb is tender and sauce clings to meat.
- 6
Taste and adjust salt. Serve hot with rice or naan.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- cutting board
- chef's knife
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
