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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, kosha mangsho(slow cooked lamb curry). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kosha Mangsho(slow cooked lamb curry) is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Kosha Mangsho(slow cooked lamb curry) is something which I’ve loved my whole life.

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 is traditionally a mutton curry, served the length and breadth of the Indian sub-continent. In this Bengali version, which can be made with mutton, goat or lamb we see ingredients typical of the region.

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

Mutton is cooked in a thick gravy made with onions, tomato and spices. Bengali Kosha Mangsho Recipe-Slow Cooked Mutton Curry Recipe is a flavor packed Indian curry made with mutton pieces in a pressure cooker. 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).  Serve your spicy flavorful. e Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables.

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

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).  Serve your spicy flavorful. e Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. The dish is found in different variations across all states, countries and regions of South Asia. Kosha mangsho or mutton kosha is a very popular traditional dish in Bengal, and it's translated as sautéed meat. The gravy is slow-cooked over low flame for a very long time to get a rich, dark-brown gravy and melt-in-the-mouth mutton pieces.

So that’s going to wrap it up with this exceptional food kosha mangsho(slow cooked lamb curry) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!