Step-by-Step Guide to Make Award-winning Kosha Mangsho(slow cooked lamb curry)

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We hope you got benefit from reading it, now lets go back to kosha mangsho(slow cooked lamb curry) recipe. You can have kosha mangsho(slow cooked lamb curry) using 31 ingredients and 13 steps. Here is how you achieve that.

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

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

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 saut for another 5 minutes.
8. Add the dry spices (coriander, cumin, and red chilli) and continue to saut 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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