Easiest Way to Make Perfect Kosha Mangsho(slow cooked lamb curry)

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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. A beautiful slow cooked spicy lamb curry, inspired by a traditional goat version called Kosha Mangsho.

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. Mutton Kosha is an iconic Bengali delicacy.

Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to make 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) A Chef and A Mom Pune. This is the common weekend recipe in any Bengali household. A beautiful slow cooked spicy lamb curry, inspired by a traditional goat version called Kosha Mangsho.

Kosha Mangsho(slow cooked lamb curry) is one of the most popular of current trending meals in the world. It's appreciated by millions daily. It is simple, it is quick, it tastes yummy. Kosha Mangsho(slow cooked lamb curry) is something that I've loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Kosha Mangsho(slow cooked lamb curry):

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

The word "kosha" is similar in meaning to "bhuna" which means to slowly cook a gravy over low flame for a very. This Slow Cooked Lamb Curry full of flavour without the chillies which makes it perfect for the whole family! 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.

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.

Sunday and Kosha mangsho is just an emotion for Bengalis. Though mutton curry or lamb curry or goat meat curry is very popular dish from South Asia and is cooked in variety of delicacies. The authentic way is to cook it in an earthen clay pot ,but it's not always possible to cook in a earthen pot ,so any cooking pot is just perfect. 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! The dish is found in different variations across all states, countries and regions of South Asia.

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