Kosha Mangsho- Spicy Lamb Curry Bengali style2013-12-29
Bengali cuisine has a lot of gems and this recipe from my mother-in-law is one such gem.
A real example of less is more, this recipe doesn’t have any ingredients that you haven’t heard of. They will all be lying in your pantry cupboard.
What you do need though, is a lot of patience and love.
This recipe can’t be made in a hurry.
This is one of my absolute favourites and whenever my Mother-in-law is around, this dish is always in demand.
Goat/ lamb meat- 1 kg
Onions- 5 -(3- sliced for the paste and 2 chopped fine for the curry)
Ginger paste – 4 tbsp (half for marinade, half for the curry)
Garlic paste- 3 tbsp (half for the marinade and half for the curry)
Yoghurt- 1/4 cup
Turmeric powder- 1/2 + 1/2 tsp
Chilli powder- 1 + 1 tsp
Potatoes- 3, peeled and halved
Garam masala- 1 tsp
Salt- to taste
For the tempering
Bay leaf- 2
Cinnamon stick- 1
Black elaichi- 2
Peel and halve potatoes. Fry and keep aside.
Marinate the meat with turmeric, chilli powder, yoghurt, salt, ginger and garlic paste. Marinate for 2 hours at least. This can be marinated overnight in the refrigerator. The yoghurt helps in tenderising the meat.
Chop 2 onions fine and slice 3 onions.
Fry the sliced onions slowly for a long time until brown.
Do not burn the onions or they will make the curry very bitter. Fry and then make a paste.
In hot oil add bay leaf, cinnamon, black elaichi.
Add in the finely chopped onions and fry onions till soft. Add ginger garlic paste. Fry till all the water dries up and the oil separates.
Add meat , at high heat and sear. If the marinade is watery, do not add the marinade at this point.
Add turmeric & chilli powder, garam masala . Reduce to medium heat and fry for at least 10 minutes till oil separates.
Add the fried onion paste. Mix well. Add the marinade now.
Pressure cook until soft. Do not add any water. It should cook in its own juices.
at this stage and put in with the meat.
Now put in with the meat and fry together.
Pop everything into a pressure cooker and cook for 10-15 minutes until soft.
Serve hot with rice/ Rotis.