Lamb Kosha Recipe

Lamb Kosha Recipe. Add soul to your merry banquet with this customary Mutton Kosha recipe, follow us through a few straightforward advances given underneath and enjoy the decency.

Sheep kosha is an exceptionally famous dish of Odisha and West Bengal in India. This recipe is made with a melange of heavenly flavors that add a mouth-watering flavor to the thick hot sauce. Lamb Kosha is best delighted in with steamed rice and roti. When cooked, sheep turns out to be delicate to the point that melts-in-mouth which is one reason we love red meat to such an extent. Set up this recipe and appreciate it with your friends and family. This recipe can be ready for events like birthday, commemoration and game evening.

Elements of Mutton Kosha

6 Servings
650 gm lamb
1 medium onion
2 leaves sound leaf

1 1/2 teaspoon cumin powder
2 green cardamom
3 clove
salt as required
5 cloves garlic
1/2 medium onion

2/3 teaspoon lemon juice
5 clove
1 inch cinnamon stick
3 tablespoon mustard oil
2 medium tomato

1 teaspoon red stew powder
1 green stew
1 inch cinnamon stick
1 teaspoon garam masala powder

1 small bunch coriander leaves
2 inch ginger
1 teaspoon turmeric
8 peppercorns
4 green cardamom

Lamb Kosha Recipe

The most effective method to make Mutton Kosha

Stage 1 Marinate lamb
Wash sheep pieces with salt, 1 tsp turmeric and ⅔ tsp lemon juice. Blend well and save it for 60 minutes. Heat mustard oil in a strain cooker, add sheep parts of it and cook on medium-high intensity. This is to eliminate abundance water from meat. At the point when done eliminate the meat and keep to the side. In the mean time grind dark peppercorns, cloves, green cardamom and cinnamon to make a ginger-garlic glue.

Stage 2 Prepare sauce and add sheep
In a similar cooker, add cove leaf and onions. At the point when onions become delicate, add ginger garlic glue, stew powder and turmeric powder. Lessen intensity to low and saute. Whenever the crude smell is gone and the oil isolates, add the slashed tomatoes, cumin powder and salt. Cook it till the tomatoes are delicate and are blended in with the onion combination.

Add the lamb pieces and entire flavors: green cardamom, cloves and cinnamon stick. Mix and cook for 10 minutes or until the flavors mix into the lamb pieces and add green bean stew.

Stage 3 Cook the sheep and serve hot
Add ½ cup water and cover the top. Hang tight for a whistle on high fire. Then, at that point, cook on medium-low fire for 2 whistles and mood killer the fire. Allow it to cook in the steam of the strain cooker. Add garam masala and decorate with new coriander leaves. Serve hot with chapati, paratha, or steamed rice.

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