How to Prepare Award-winning Kosha Mangsho(slow cooked lamb curry)

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, kosha mangsho(slow cooked lamb curry). It is one of my favorites food recipes. This time, I am going to make it a little 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 in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Kosha Mangsho(slow cooked lamb curry) is something which I have loved my whole life.

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

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

So that’s going to wrap it up for this special food kosha mangsho(slow cooked lamb curry) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at 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!