Kosha Mangsho / Lamb in Spiced Masala
Lamb marinated in a yoghurt and spice mix, cooked in an onion and tomato masala, till the meat is evenly coated in the spice mix and turns tender and succulent
Servings 4
Ingredients
- 500 grams lamb or mutton cut into chunks on the bone
- For the Marinade:
- 3 tsp curd
- 2 tsp tomato puree
- 2 tsp each of Kashmiri chilli powder can be substituted with paprika powder, garam masala powder, cumin (jeera) powder
- 1/2 tsp turmeric powder haldi
- 1 tsp salt
- For the spiced masala:
- 2 tsp vegetable oil Mustard oil is the best option
- Whole spices - 4 cardamom 1 small stick cinnamon, 4 cloves, 2-3 bay leaves
- 3 onions ground to paste
- 2 tbsp of ginger paste
- 1 tbsp of garlic paste
- Pulp of 2 tomatoes - I blended 2 blanched tomatoes in my blender
- 3 potatoes cut into 1" cubes
- 1 tsp sugar
- 1 tsp chopped coriander leaves
Instructions
- Marinate the lamb (or mutton) with all the ingredients listed under 'marinade' keep this for at least 1 hour, or overnight
- If using a pressure cooker, turn on the heat and add oil in it
- Saute the whole spices and bay leaves in the heated oil
- Once the spices crackle, add the onion paste
- Keep stirring until the onion paste is light brown (Kalyan stresses on this point, the onion paste has to be browned before the next step)
- If the mixture sticks to the base, add half a cup water and stir
- Add the ginger and garlic paste and stir the mixture
- Add the tomato pulp and continue stirring
- At this stage, add the marinated lamb along with the potato, chopped coriander leaves, sugar and stir the mixture together for about 5 minutes.
- Pressure cook the lamb in the spices (there is no need to add water) for 10 minutes and let the steam release naturally
- Once the pressure cooker is opened, saute for a few minutes until any residual water is evaporated
- Serve with flatbread of your choice
Notes
I used an electric pressure cooker, which cooks at a lower pressure than a stove-top pressure cooker. If using a stove-top pressure cooker, add another 1/2 cup water and cook for 4-5 whistles