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How to Prepare Delicious Kosha Mangsho(slow cooked lamb curry)

Kosha Mangsho(slow cooked lamb curry). 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.

Kosha Mangsho(slow cooked lamb curry) Kosha Mangsho(slow cooked lamb curry) A Chef and A Mom Pune. This is the common weekend recipe in any Bengali household. The spices used in this dish, very well combine and go along with the mutton flavor. You can cook Kosha Mangsho(slow cooked lamb curry) using 31 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Kosha Mangsho(slow cooked lamb curry)

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

This dish is exclusively made during the special occasions like Durga Puja (Navratri) or Poila Baisakh (Bengali New Year). This spicy Bengali mutton curry or Kosha Mangsho is a delicious curry where the mutton pieces are fried until tender in mustard oil and a melange of spices. This traditional Kosha Mangsho recipe is ready under an hour and is great for weekend lunches or dinners. This Bengali Mutton Curry recipe is a perfect meal that would be loved by all.

Kosha Mangsho(slow cooked lamb curry) step by step

  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.

Kosha Mangsho - Slow Cooked Lamb or Goat Curry Kosha Mangsho : Kosha Mangsho is a lamb or goat curry that is simmered for hours over low heat until the meat falls off the bones, leaving a golden brown gravy that is silky and delicious! 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. This thick gravy made with the strong flavors of mutton is a favorite at every Bengali household. I have provided the classic recipe and also adapted it for the instant pot, the results are pretty good.

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