Mutton Kosha is also known as Kosha Mangsho is another popular mutton dish from Bengal. It is a must for all Bengali festivals or any special occasion.
Kosha Mangsho is an iconic Bengali dish where the mutton is slowly cooked on low flame for a long time to get a rich, spicy dark brown gravy.
To prepare Kkosha Mangsho, you will need a good amount of onion, ginger-garlic paste, and lots of spice. Traditionally cooked in mustard oil and serve with Bengali Mishti pulao or Luchi.
Ingredients
- 1 kg lamb with bone
- 1 large onion finely chopped
- 1 medium-sized onion to prepare onion paste.
- 2 tablespoons ginger-garlic paste
- 1 plain yoghurt
- Salt to taste
- 3-4 tablespoons of oil
Spices:
- 2 bay leaves
- 1/2 cinnamon stick
- 3-4 green cardamoms
- 7-8 cloves
- 7-8 whole black peppercorns
- 1 and 1/2 teaspoons cumin powder
- 1 and 1/2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon ground black pepper
Instructions:
-Cut one onion into small cubes and blend it in a blender.
-In a large bowl, put the lamb pieces. Add salt, ginger-garlic paste, onion paste, two tablespoons of oil, yoghurt and all the ground spices.
-Mix everything very well to integrate the spices with the meat and let it marinate for 2 hours or overnight into the fridge.
-Put a pan with oil on medium-high heat. When it is hot add bay leaf, cinnamon stick, cardamoms, cloves and whole black peppercorn.
-Add chopped onions and fry until golden brown.
-Add the marinated meat. Stir everything well and let it cook on high heat until the meat releases the water.
-Add 1 cup of water and lower the flame to medium-low and cover the pot.
-Let it cook with the lid on until the lamb is tender and don’t forget to stir periodically so that it does not stick to the bottom.
-Once you are happy with the colour and the consistency of the gravy turn off the heat and let it rest with the lid on for few minutes before serving.
-Serve them with Luchi, Chapati or Naan.
Related Basics:
Mutton Kosha
Ingredients
- 1kg lamb with bone
- 1 large onion finely chopped
- 1 medium-sized onion to prepare onion paste
- 2 tablespoons ginger-garlic paste
- 1 plain yoghurt
- Salt to taste
- 3-4 tablespoons of oil
Spices
- 2 bay leaves
- 1/2 cinnamon stick
- 3-4 green cardamoms
- 7-8 cloves
- 7-8 whole black peppercorns
- 1 and 1/2 teaspoons cumin powder
- 1 and 1/2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon ground black pepper
Instructions
- Cut one onion into small cubes and blend it in a blender.
- In a large bowl, put the lamb pieces. Add salt, ginger-garlic paste, onion paste, two tablespoons of oil, yoghurt and all the ground spices.
- Mix everything very well to integrate the spices with the meat and let it marinate for 2 hours or overnight into the fridge.
- Put a pan with oil on medium-high heat. When it is hot add bay leaf, cinnamon stick, cardamoms, cloves and whole black peppercorn.
- Add chopped onions and fry until golden brown.
- Add the marinated meat. Stir everything well and let it cook on high heat until the meat releases the water.
- Add 1 cup of water and lower the flame to medium-low and cover the pot.
- Let it cook with the lid on until the lamb is tender and don’t forget to stir periodically so that it does not stick to the bottom.
- Once you are happy with the colour and the consistency of the gravy turn off the heat and let it rest with the lid on for few minutes before serving.
- Serve them with Luchi, Chapati or Naan.
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