45 Exotic Kosha Mangsho(slow cooked lamb curry) fit for newbie.

Everybody likes the concept of sitting down to a scrumptious home-cooked dish, yet with today's active schedules, it can be more challenging than ever before to discover the time to put one with each other. Fortunately, help is available, the Kosha Mangsho(slow cooked lamb curry) recipe and advice in this article will help you assembled healthy meals for your household in a surprisingly, short time.

Find all ingredients and method to cook Kosha Mangsho(slow Cooked Lamb Curry) with reviews. Kosha Mangsho(slow Cooked Lamb Curry) Recipe by Runa Ganguly 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! Bengali Kosha Mangsho Recipe-Slow Cooked Mutton Curry Recipe is a flavor packed Indian curry made with mutton pieces in a pressure cooker.

Use Chopped lamb mutton pieces.
Prepare For marinade:(blend to smooth paste).
You need to prepare sliced onions.
Provide garlic pearls.
Prepare curd/plain yoghurt.
Provide turmeric powder.
Provide salt.
Use shahi garam masala.
Prepare For the gravy.
You need to prepare Mustard Oil.
You need cinnamon stick.
Prepare green cardamom pods.
You need black/large cardamom.
You need cloves.
Provide dry red chillies.
You need to prepare Bay Leaves.
Provide Ginger-garlic paste.
Prepare green chilli.
Use large onions sliced.
You need kashmiri red chilli powder.
Provide cumin powder.
Prepare coriander powder.
Prepare heaped curd.
Use Salt.
Use hot water.
Prepare ghee.
You need to prepare sugar.
You need to prepare for Garnish.
Use Slit green chillies(optional).
Prepare Finely chopped coriander leaves.
Prepare julienne ginger.

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Blend the ingredients listed under marination without any water.
Wash/clean the lamb pieces and apply the marination paste to them and keep refrigerated for 6-8 hours or overnight(preferably).
Make a paste of green chillies with ginger-garlic.
Heat a large wok and add mustard oil to it..
Add the dried red chillies, bay leaves, cinnamon, green cardamom, black cardamom, and cloves..
Add the sliced onions and fry them on medium flame until they are light brown in colour.
Then, add the ginger paste, and garlic and green chilli paste, and sauté for another 5 minutes.
Add the dry spices (coriander, cumin, and red chilli) and continue to sauté the onions till reddish brown.
Add the marinated mutton to the pan.
Rise the heat and mix everything thoroughly. Fry the mutton, stirring frequently.
Beat the curd along with salt and sugar and add it to the mutton gravy now.
On medium heat, for the next 90 minutes, keep adding hot water gradually and cook the lamb covered until tender.
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.

Rich spiced gravy with juicy tender goat meat, this is every Bengali's favorite Sunday meal! Lamb curry or kosha mangsho is slow cooked curry with amazing spices and flavour. Please share this link with others and leave us a review once you've tasted this meal! Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry) is an Indian curry dish that is prepared from Goat Meat (or sometimes Lamb meat) and vegetables. Mainly popular in the Bengal region, the dish is found in different variations across all states, countries and regions of South Asia.

There is constantly something new to discover when it comes to food preparation as well as every chef's skill-set is open to improvement. This Kosha Mangsho(slow cooked lamb curry) recipe is just a couple of recipe ideas to help enhance your chef's efficiency. There are a lot more great recipes around and also great cooks keep looking for them throughout their lives. Constant discovering is the essential to ever-improving cooking abilities.

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