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Kosha Mangsho(slow cooked lamb curry)

Feb-26-2018
Runa Ganguly
15 minutes
Prep Time
75 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Tossing
  • Non-veg
  • Medium
  • Dinner Party
  • West Bengal
  • Simmering
  • Blending
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. Chopped lamb mutton pieces 1 kg
  2. For marinade:(blend to smooth paste)
  3. 100 grams sliced onions
  4. 4-5 garlic pearls
  5. 100 gms curd
  6. 1 teaspoon turmeric powder
  7. 1.5 teaspoon salt
  8. 1.5 teaspoon shahi garam masala
  9. For the gravy:
  10. 4 Tablespoon Mustard Oil
  11. 1 inch cinnamon stick
  12. 6-8 green cardamom pods
  13. 1 black/large cardamom
  14. 3 cloves
  15. 2 dry red chillies
  16. 2 Bay Leaves
  17. 1 Tablespoon Ginger-garlic paste
  18. 1/2 green chilli
  19. 3 large onions sliced
  20. 1 teaspoon kashmiri red chilli powder
  21. 1 teaspoon cumin powder
  22. 1 teaspoon coriander powder
  23. 2 tablespoon heaped curd
  24. Salt to taste
  25. 2 cups hot water
  26. 2 tablespoon ghee
  27. 1 tablespoon sugar
  28. To Garnish:
  29. julienne ginger
  30. Sliced green chillies (optional)
  31. Handful of chopped coriander leaves

Instructions

  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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