Kosha Mangsho Recipe

Kosha Mangsho Recipe

Kosha Mangsho Recipe. Need to attempt legitimate Kosha Mangsho or Bengali Mutton Curry at home? Follow this simple Kosha Mangsho formula today!

Assuming that you love Bengali sheep plans, you need to attempt this simple Kosha Mangsho formula at home. This zesty Bengali lamb curry or Kosha Mangsho is a scrumptious curry where the sheep pieces are seared until delicate in mustard oil and a melange of flavors. This customary Kosha Mangsho formula is prepared under an hour and is extraordinary for end of the week snacks or suppers.

Kosha Mangsho Recipe

This Bengali Mutton Curry formula is an ideal supper that would be cherished by all. Kosha Mangsho’s smooth sauce will make you lick your fingers and send your tastebuds to paradise as you nibble into the delicious bits of the meat. Attempt this simple sheep curry formula made with lamb, potato, sound leaf, and yogurt!

Elements of Kosha Mangsho

6 Servings
750 gm sheep
3 medium onion
1 1/2 teaspoon Meat masala
3 narrows leaf
5 clove

1 teaspoon sugar
3 medium divided potato
1 teaspoon garam masala powder
12 dark pepper
4 green cardamom
1/2 inch cinnamon stick

3/4 cup mustard oil
For Marination
8 cloves garlic
2 teaspoon powdered turmeric

1 1/2 teaspoon coriander powder
4 tablespoon yogurt (curd)
1 1/2 inches ginger
1 1/2 teaspoon powdered red peppers
1 1/2 teaspoon salt

Kosha Mangsho Recipe

Instructions to make Kosha Mangsho

Stage 1 Prepare ginger-garlic and onion glue
For marinating the sheep, unite garlic, ginger and onions. Grind them together in a blender to make a smooth glue.

Stage 2 Marinate the sheep
Wash and clean the sheep. Add to it the elements for the marinade – yogurt, turmeric powder, coriander powder, red pepper powder, some mustard oil, and a big part of the ginger/garlic/onion glue. Allow it to rest for around 2 hours. Guarantee that you prick the lamb with a fork so it ingests every one of the flavors.

Stage 3 Fry the potatoes
Heat 2 tbsp mustard oil in a wok. Sear the potatoes till they become brilliant brown. Keep them to the side.

Stage 4 Saute the entire flavors
Presently, for cooking the sheep, heat the leftover mustard oil in another wok. Add a turmeric to it. Then, at that point, temper it with the dark pepper, cinnamon stick, inlet leaves, cloves, and cardamom. Likewise, add sugar to it. The sugar gives a decent red tone to the sauce and furthermore adds to the unobtrusive pleasantness of the zesty sauce.

Stage 5 Cook the ginger-garlic and onion glue alongside lamb
Add the leftover onion glue alongside meat masala and sear for around 5 minutes. You’ll see the oil isolating from the blend. Presently add the marinated lamb. Cook at a low fire for about 30 minutes.

Stage 6 Cook the lamb on low fire until delicate
Add 2 cups water (contingent upon how much sauce you need) and cover the wok. Allow the sheep to cook for basically an hour presently till the lamb turns out to be delicate and delicious. This while, guarantee that the fire is at its most minimal.

Stage 7 Add potatoes and garam masala, then embellish with coriander leaves
Presently, add the broiled potatoes and garam masala, and give it a decent mix. Allow it to cool for quite a while and afterward sprinkle newly cleaved coriander leaves.

Stage 8 Serve with your decision of bread or rice
Serve hot with either steamed rice, maida luchi (pooris) or parathas. Follow it up with Bengali treats like mishti doi or delicate roshogullas!

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