Kosha Mangsho

Kosha Mangsho - Bengali Dry Lamb Curry cooked in desi ghee. Cooking time is around 1 hour but once made, it can be used for 2 to 3 days with in between storage in refrigerator.

Recipe Ingredients

* Lamb (leg - boneless) - 1/2 kg
* Yoghurt - 150g
* Onions (chopped) - 1
* Tomatoes (chopped) - 2
* Ginger Garlic paste - 4 tsp
* Turmeric Powder - 1 tsp
* Red Chilli Powder - 2 tsp
* Cumin Powder - 3 tsp
* Coriander Powder - 4 tsp
* Garam Masala - 2 tsp
* Desi ghee (Clarified Butter) - 3/4 cup
* Salt - 3 tsp

Preparation

First marinate the lamb with yoghurt, salt and 1/2 tsp of turmeric powder for half an hour.

Take a kadai(wok) and heat desi ghee in it. Once it is hot add onions and garam masala powder (keep 1/2 tsp aside for garnishing). Cook for 10 minutes.

Add the marinated lamb and cook for 10 to 12 minutes more. Add ginger garlic paste, coriander powder, cumin seed powder, red chilli powder, remaining turmeric powder and tomatoes. Cover and simmer till the lamb is tender.

Serve hot after garnishing with garam masala powder sprinkled on top.

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