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

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, kosha mangsho(slow cooked lamb curry). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

A beautiful slow cooked spicy lamb curry, inspired by a traditional goat version called Kosha Mangsho. A perfect meal for a special occasion. Kosha Mangsho(slow cooked lamb curry) This is the common weekend recipe in any Bengali household. Made with a blend of spices, these lamb chunks are a melt in the mouth delight!

Kosha Mangsho(slow cooked lamb curry) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Kosha Mangsho(slow cooked lamb curry) is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have kosha mangsho(slow cooked lamb curry) using 31 ingredients and 13 steps. Here is how you cook it.

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

The spices used in this dish, very well combine and go along with the mutton flavor. This dish is exclusively made during the special occasions like Durga Puja (Navratri) or Poila Baisakh (Bengali New Year). Kosha mangsho, a dish made with mutton. In many parts of India, mutton refers to goat meat, considered by many to be meatier and less fatty than lamb meat. ' Kosha Mangsho ' is native to the state of Bengal (East India) and the name literally translates to 'mutton curry'.

Steps 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, a dish made with mutton. In many parts of India, mutton refers to goat meat, considered by many to be meatier and less fatty than lamb meat. ' Kosha Mangsho ' is native to the state of Bengal (East India) and the name literally translates to 'mutton curry'. Mutton is cooked in a thick gravy made with onions, tomato and spices. Kosha Mangsho is a famous Bengali Mutton Curry where the mutton is slow cooked with the spices for hours. This dish is inspired by a signature class Bengali preparation of goat meat called Kosha Mangsho or Slow Cooked Mutton Curry.

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