Kosha Mangsho(slow cooked lamb curry) | How to make Kosha Mangsho(slow cooked lamb curry)

By Runa Ganguly  |  26th Feb 2018  |  
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  • Kosha Mangsho(slow cooked lamb curry), How to make Kosha Mangsho(slow cooked lamb curry)
Kosha Mangsho(slow cooked lamb curry)by Runa Ganguly
  • Prep Time

    15

    mins
  • Cook Time

    75

    mins
  • Serves

    6

    People

6

0

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.

Kosha Mangsho(slow cooked lamb curry)

Ingredients to make Kosha Mangsho(slow cooked lamb curry)

  • Chopped lamb mutton pieces 1 kg
  • For marinade:(blend to smooth paste)
  • 100 grams sliced onions
  • 4-5 garlic pearls
  • 100 gms curd
  • 1 teaspoon turmeric powder
  • 1.5 teaspoon salt
  • 1.5 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
  • salt to taste
  • 2 cups hot water
  • 2 tablespoon ghee
  • 1 tablespoon sugar
  • To Garnish:
  • julienne ginger
  • Sliced green chillies (optional)
  • Handful of chopped coriander leaves

How 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. Raise 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
  14. serve garnished with slit green chillies and handful of chopped coriander leaves

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