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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, kosha mangsho(slow cooked lamb curry). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Kosha Mangsho(slow cooked lamb curry) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Kosha Mangsho(slow cooked lamb curry) is something that I’ve loved my whole life.

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. Full of flavour and easy to make Lamb Curry!

To begin with this 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 it.

The ingredients needed to make Kosha Mangsho(slow cooked lamb curry):
  1. Get Chopped lamb mutton pieces
  2. Take For marinade:(blend to smooth paste)
  3. Take sliced onions
  4. Make ready garlic pearls
  5. Prepare curd/plain yoghurt
  6. Make ready turmeric powder
  7. Prepare salt
  8. Take shahi garam masala
  9. Get For the gravy
  10. Make ready Mustard Oil
  11. Make ready cinnamon stick
  12. Prepare green cardamom pods
  13. Make ready black/large cardamom
  14. Get cloves
  15. Make ready dry red chillies
  16. Take Bay Leaves
  17. Take Ginger-garlic paste
  18. Take green chilli
  19. Get large onions sliced
  20. Make ready kashmiri red chilli powder
  21. Prepare cumin powder
  22. Get coriander powder
  23. Prepare heaped curd
  24. Make ready Salt
  25. Prepare hot water
  26. Prepare ghee
  27. Make ready sugar
  28. Make ready for Garnish
  29. Prepare Slit green chillies(optional)
  30. Make ready Finely chopped coriander leaves
  31. Take julienne ginger

Then heat the pan with mustard oil. Spiced Slow Cooked Mutton Stew is a Bengali delicasy where is meat is slow Kosha Mangsho is a quintessential Bengali rich goat meat curry. Mangsho means meat and the term Red meat: Goat meat is authentic but you can definitely try with lamb too or chicken if you like. A tender, slow cooked lamb curry and potatoes is flavored with bold spices for a delicious hearty combination.

Instructions 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

This dish is inspired by a signature class Bengali preparation of goat meat called Kosha Mangsho or Slow Cooked Mutton Curry. Slow-cooking allows you to keep a tab on the tenderness of the mutton. Kosha Mangsho (Slow-cooked Bengali-style mutton with spices). [Always use young goat meat for this recipe. The front thighs are great for this recipe, although adding pieces. Ahhh just the title makes my mouth water.

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