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

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, kosha mangsho(slow cooked lamb curry). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Kosha Mangsho(slow cooked lamb curry) is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Kosha Mangsho(slow cooked lamb curry) is something which I’ve loved my whole life. They are fine and they look wonderful.

This dish is inspired by a signature class Bengali preparation of goat meat called Kosha Mangsho or Slow Cooked Mutton Curry. I have had loads of requests for doing this in an instant pot. I finally have adapted it for the instant pot.

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

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! This dish is inspired by a signature class Bengali preparation of goat meat called Kosha Mangsho or Slow Cooked Mutton Curry. What I have done to this dish is to add fingerling potatoes, baby carrots and use lamb instead of the goat meat, keeping the recipe a little more accessible. The term kosha refers to […] 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'.

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

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. A tender, slow cooked lamb curry and potatoes is flavored with bold spices for a delicious hearty combination.

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