Mutton Kosha

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 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. 1 kg lamb with bone
  2. 1 large onion finely chopped
  3. 1 medium-sized onion to prepare onion paste.
  4. 2 tablespoons ginger-garlic paste
  5. 1 plain yoghurt
  6. Salt to taste
  7. 3-4 tablespoons of oil

  Speices:

  1. 2 bay leaves
  2. 1/2 cinnamon stick
  3. 3-4 green cardamoms
  4. 7-8 cloves
  5. 7-8 whole black peppercorns
  6. 1 and 1/2 teaspoons cumin powder
  7. 1 and 1/2 teaspoons coriander powder
  8. 1 teaspoon garam masala
  9. 1 teaspoon turmeric powder
  10. 1 teaspoon red chilli powder
  11. 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 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.

Guiso de cordero al curry (Mutton Kosha)

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Mutton Kosha

Mutton Kosha

Prep Time 15 mins
Cook Time 45 mins
Marinate 2 hrs
Total Time 3 hrs
Cuisine India
Servings 4
Calories 190 kcal

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 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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