Name: Hansher Mangsho Kosha
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 1 kg Duck (Curry cut, with skin and bone); 0.5 cup Mustard Oil (Essential for authentic flavor); 3 large Onion (Finely chopped); 2 medium Tomato (Pureed); 2 tablespoon Ginger Garlic Paste; 0.5 cup Curd (Whisked until smooth); 4 piece Green Chili (Slit lengthwise); 2 piece Bay Leaf; 3 piece Dried Red Chili; 1 inch Cinnamon Stick; 4 piece Green Cardamom (Lightly crushed); 4 piece Clove; 1 teaspoon Turmeric Powder; 1.5 teaspoon Red Chili Powder (Adjust to your spice preference); 1 teaspoon Cumin Powder; 1.5 teaspoon Coriander Powder; 1 teaspoon Garam Masala Powder; 1 teaspoon Sugar (For caramelization); 1.5 teaspoon Salt (Or to taste); 1 tablespoon Ghee (For finishing); 2 cup Hot Water (As needed for gravy)