Kosha Mangsho(slow cooked lamb curry)

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, kosha mangsho(slow cooked lamb curry). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kosha Mangsho(slow cooked lamb curry) is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Kosha Mangsho(slow cooked lamb curry) is something that I’ve loved my entire 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(slow cooked lamb curry) This is the common weekend recipe in any Bengali household. Made with a blend of spices, these lamb chunks are a melt in the mouth delight!

To get started with this recipe, we have to prepare a few ingredients. You can cook kosha mangsho(slow cooked lamb curry) using 31 ingredients and 13 steps. Here is how you can achieve that.

<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)
The ingredients needed to make Kosha Mangsho(slow cooked lamb curry):
  1. Get 1 kg Chopped lamb mutton pieces
  2. Make ready For marinade:(blend to smooth paste)
  3. Make ready 100 gm sliced onions
  4. Prepare 4-5 garlic pearls
  5. Get 100 gm curd/plain yoghurt
  6. Take 1 teaspoon turmeric powder
  7. Take 1 1⁄2 teaspoon salt
  8. Prepare 1 1⁄2 teaspoon shahi garam masala
  9. Get For the gravy
  10. Make ready 4 Tablespoon Mustard Oil
  11. Make ready 1 inch cinnamon stick
  12. Make ready 6-8 green cardamom pods
  13. Get 1 black/large cardamom
  14. Prepare 3 cloves
  15. Prepare 2 dry red chillies
  16. Take 2 Bay Leaves
  17. Prepare 1 Tablespoon Ginger-garlic paste
  18. Prepare 1⁄2 green chilli
  19. Take 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. Prepare 2 tablespoon heaped curd
  24. Make ready to taste Salt
  25. Get 2 cups hot water
  26. Get 2 tablespoon ghee
  27. Prepare 1 tablespoon sugar
  28. Take for Garnish
  29. Take as needed Slit green chillies(optional)
  30. Prepare 2 tbsp Finely chopped coriander leaves
  31. Prepare 1 tablespoon julienne ginger

Bengali cuisine came to my life, because of a very good friend who is a Bengali too. Kosha mangsho, a dish made with mutton. In many parts of India, mutton refers to goat meat, considered by many to be meatier and less fatty than lamb meat. ' Kosha Mangsho ' is native to the state of Bengal (East India) and the name literally translates to 'mutton curry'. Mutton is cooked in a thick gravy made with onions, tomato and spices.

<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)
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

In many parts of India, mutton refers to goat meat, considered by many to be meatier and less fatty than lamb meat. ' Kosha Mangsho ' is native to the state of Bengal (East India) and the name literally translates to 'mutton curry'. Mutton is cooked in a thick gravy made with onions, tomato and spices. Golbarir kosha mangsho recipe in Bengali is most famous to all people. This Golbarir Kosha Mangsho Recipe is slow cooked Mutton Kosha Bengali recipe which is. Kosha Mangsho is a famous Bengali Mutton Curry where the mutton is slow cooked with the spices for hours.

So that is going to wrap it up with this exceptional food kosha mangsho(slow cooked lamb curry) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!