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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
Course Main
Cuisine Indian
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 4
Author Caramel Tinted Life (adapted from Kalyan Karmakar's recipe at indiafoodnetwork.in)

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