Kosha Mangsho(slow cooked lamb curry)
Kosha Mangsho(slow cooked lamb curry)

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kosha mangsho(slow cooked lamb curry). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Kosha Mangsho(slow cooked lamb curry) is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Kosha Mangsho(slow cooked lamb curry) is something that I’ve loved my entire life.

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To begin with this recipe, we have to prepare a few components. You can have kosha mangsho(slow cooked lamb curry) using 31 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Kosha Mangsho(slow cooked lamb curry):
  1. Make ready 1 kg Chopped lamb mutton pieces
  2. Get For marinade:(blend to smooth paste)
  3. Make ready 100 gm sliced onions
  4. Take 4-5 garlic pearls
  5. Make ready 100 gm curd/plain yoghurt
  6. Prepare 1 teaspoon turmeric powder
  7. Take 1 1/2 teaspoon salt
  8. Take 1 1/2 teaspoon shahi garam masala
  9. Take For the gravy
  10. Get 4 Tablespoon Mustard Oil
  11. Make ready 1 inch cinnamon stick
  12. Prepare 6-8 green cardamom pods
  13. Get 1 black/large cardamom
  14. Take 3 cloves
  15. Get 2 dry red chillies
  16. Get 2 Bay Leaves
  17. Make ready 1 Tablespoon Ginger-garlic paste
  18. Get 1/2 green chilli
  19. Get 3 large onions sliced
  20. Get 1 teaspoon kashmiri red chilli powder
  21. Take 1 teaspoon cumin powder
  22. Take 1 teaspoon coriander powder
  23. Get 2 tablespoon heaped curd
  24. Take to taste Salt
  25. Make ready 2 cups hot water
  26. Make ready 2 tablespoon ghee
  27. Get 1 tablespoon sugar
  28. Get for Garnish
  29. Take as needed Slit green chillies(optional)
  30. Prepare 2 tbsp Finely chopped coriander leaves
  31. Take 1 tablespoon julienne ginger

ABOUT Kosha Mangsho(slow cooked lamb curry) RECIPE. After sweet river water fishes, Bengalis drool on red meat, more specifically lamb mutton. Kosha Mangsho is a slow cooked mild spicy, rich lamb curry that always finds its place in any wedding or party menu. It can be relished with rice delicacies or Indian flat breads.

Instructions to make Kosha Mangsho(slow cooked lamb curry):
  1. Blend the ingredients listed under marination without any water
  2. Wash/clean the lamb pieces and apply the marination paste to them and keep refrigerated for 6-8 hours or overnight(preferably)
  3. Make a paste of green chillies with ginger-garlic
  4. Heat a large wok and add mustard oil to it.
  5. Add the dried red chillies, bay leaves, cinnamon, green cardamom, black cardamom, and cloves.
  6. Add the sliced onions and fry them on medium flame until they are light brown in colour
  7. Then, add the ginger paste, and garlic and green chilli paste, and sauté for another 5 minutes
  8. Add the dry spices (coriander, cumin, and red chilli) and continue to sauté the onions till reddish brown
  9. Add the marinated mutton to the pan
  10. Rise the heat and mix everything thoroughly. Fry the mutton, stirring frequently
  11. Beat the curd along with salt and sugar and add it to the mutton gravy now
  12. On medium heat, for the next 90 minutes, keep adding hot water gradually and cook the lamb covered until tender
  13. When you will be able to tear a lamb piece with a fork, Turn off the heat and top off with a little bit of ghee

Kosha Mangsho is a slow cooked mild spicy, rich lamb curry that always finds its place in any wedding or party menu. It can be relished with rice delicacies or Indian flat breads. Mutton Kosha is an iconic Bengali delicacy. The word "kosha" is similar in meaning to "bhuna" which means to slowly cook a gravy over low flame for a very. Lamb curry recipe is easy to cook!

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