Kosha Mangsho(slow cooked lamb curry)

Name: Kosha Mangsho(slow cooked lamb curry)
Total time: 18000 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 kg Chopped lamb mutton pieces; For marinade:(blend to smooth paste); 100 gm sliced onions; 4-5 garlic pearls; 100 gm curd/plain yoghurt; 1 teaspoon turmeric powder; 1 1/2 teaspoon salt; 1 1/2 teaspoon shahi garam masala; For the gravy; 4 Tablespoon Mustard Oil; 1 inch cinnamon stick; 6-8 green cardamom pods; 1 black/large cardamom; 3 cloves; 2 dry red chillies; 2 Bay Leaves; 1 Tablespoon Ginger-garlic paste; 1/2 green chilli; 3 large onions sliced; 1 teaspoon kashmiri red chilli powder; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 2 tablespoon heaped curd; to taste Salt; 2 cups hot water; 2 tablespoon ghee; 1 tablespoon sugar; for Garnish; as needed Slit green chillies(optional); 2 tbsp Finely chopped coriander leaves

A Chef and A Mom @cook_9646775

Pune

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!

A Chef and A Mom @cook_9646775

Pune

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!

Saved

Ingredients

1.5hours

6 servings

1 kgChopped lamb mutton pieces
For marinade:(blend to smooth paste)
100 gmsliced onions
4-5garlic pearls
100 gmcurd/plain yoghurt
1 teaspoonturmeric powder
1 1/2 teaspoonsalt
1 1/2 teaspoonshahi garam masala
For the gravy
4 TablespoonMustard Oil
1 inchcinnamon stick
6-8green cardamom pods
1black/large cardamom
3cloves
2dry red chillies
2Bay Leaves
1 TablespoonGinger-garlic paste
1/2green chilli
3large onions sliced
1 teaspoonkashmiri red chilli powder
1 teaspooncumin powder
1 teaspooncoriander powder
2 tablespoonheaped curd
to tasteSalt
2 cupshot water
2 tablespoonghee
1 tablespoonsugar
for Garnish
as neededSlit green chillies(optional)
2 tbspFinely chopped coriander leaves
1 tablespoonjulienne ginger

Saved

Steps

1.5hours

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

Saved

Cooksnaps

Saved

A Chef and A Mom @cook_9646775

on September 09, 2018 02:18

Pune

Passionate about cooking everything that appeals to my taste buds. Also a writer on leisure basis. Love to write on people, relations and kids. Follow me on Pinterest at: https://pin.it/et6a5uswxsh2xi Watch recipe videos at :https://www.youtube.com/channel/UCrRiXQZZrIUv4bE9gvy12aAInstagram I'd:achefandamom