Kosha Mangsho(slow cooked lamb curry)

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Kosha Mangsho(slow cooked lamb curry). One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Kosha Mangsho(slow cooked lamb curry) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Kosha Mangsho(slow cooked lamb curry) is something which I have loved my entire life.

Many things affect the quality of taste from Kosha Mangsho(slow cooked lamb curry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kosha Mangsho(slow cooked lamb curry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kosha Mangsho(slow cooked lamb curry) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kosha Mangsho(slow cooked lamb curry) estimated approx 1.5hours.

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

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!

Ingredients and spices that need to be Take to make Kosha Mangsho(slow cooked lamb curry):

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

Instructions to make 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

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So that is going to wrap this up for this exceptional food Easiest Way to Make Quick Kosha Mangsho(slow cooked lamb curry). Thanks so much for reading. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!