Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kosha mangsho(slow cooked lamb curry). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Kosha Mangsho(slow cooked lamb curry) is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Kosha Mangsho(slow cooked lamb curry) is something which I have loved my entire life.
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Kosha Mangsho(slow cooked lamb curry):
- Get 1 kg Chopped lamb mutton pieces
- Take For marinade:(blend to smooth paste)
- Make ready 100 gm sliced onions
- Make ready 4-5 garlic pearls
- Take 100 gm curd/plain yoghurt
- Prepare 1 teaspoon turmeric powder
- Get 1 1/2 teaspoon salt
- Take 1 1/2 teaspoon shahi garam masala
- Prepare For the gravy
- Make ready 4 Tablespoon Mustard Oil
- Take 1 inch cinnamon stick
- Get 6-8 green cardamom pods
- Take 1 black/large cardamom
- Make ready 3 cloves
- Prepare 2 dry red chillies
- Take 2 Bay Leaves
- Take 1 Tablespoon Ginger-garlic paste
- Take 1/2 green chilli
- Make ready 3 large onions sliced
- Get 1 teaspoon kashmiri red chilli powder
- Take 1 teaspoon cumin powder
- Prepare 1 teaspoon coriander powder
- Get 2 tablespoon heaped curd
- Get to taste Salt
- Take 2 cups hot water
- Make ready 2 tablespoon ghee
- Take 1 tablespoon sugar
- Make ready for Garnish
- Make ready as needed Slit green chillies(optional)
- Prepare 2 tbsp Finely chopped coriander leaves
- 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):
- Blend the ingredients listed under marination without any water
- Wash/clean the lamb pieces and apply the marination paste to them and keep refrigerated for 6-8 hours or overnight(preferably)
- Make a paste of green chillies with ginger-garlic
- Heat a large wok and add mustard oil to it.
- Add the dried red chillies, bay leaves, cinnamon, green cardamom, black cardamom, and cloves.
- Add the sliced onions and fry them on medium flame until they are light brown in colour
- Then, add the ginger paste, and garlic and green chilli paste, and sauté for another 5 minutes
- Add the dry spices (coriander, cumin, and red chilli) and continue to sauté the onions till reddish brown
- Add the marinated mutton to the pan
- Rise the heat and mix everything thoroughly. Fry the mutton, stirring frequently
- Beat the curd along with salt and sugar and add it to the mutton gravy now
- On medium heat, for the next 90 minutes, keep adding hot water gradually and cook the lamb covered until tender
- 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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