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Kosha Mangsho(slow cooked lamb curry)
Kosha Mangsho(slow cooked lamb curry)

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We hope you got benefit from reading it, now let’s go back to kosha mangsho(slow cooked lamb curry) recipe. To cook kosha mangsho(slow cooked lamb curry) you need 31 ingredients and 13 steps. Here is how you achieve that.

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

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