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Before you jump to Kosha Mangsho(slow cooked lamb curry) recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.
You already know that the body calls for the heart to be healthy. Obviously, if your heart is in bad shape then the rest of you isn’t going to be healthy also. You already know that working out on a regular basis and following a healthy lifestyle both factor heavily into the overall health of your heart. Do you know, though, that a number of specific foods are great for improving the health of your heart? In the following paragraphs, you will find out which foods are good for your heart.
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We hope you got insight from reading it, now let’s go back to kosha mangsho(slow cooked lamb curry) recipe. You can cook kosha mangsho(slow cooked lamb curry) using 31 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to prepare Kosha Mangsho(slow cooked lamb curry):
- Get 1 kg Chopped lamb mutton pieces
- Use For marinade:(blend to smooth paste)
- Take 100 gm sliced onions
- Provide 4-5 garlic pearls
- Take 100 gm curd/plain yoghurt
- You need 1 teaspoon turmeric powder
- You need 1 1/2 teaspoon salt
- Get 1 1/2 teaspoon shahi garam masala
- Take For the gravy
- Get 4 Tablespoon Mustard Oil
- Prepare 1 inch cinnamon stick
- You need 6-8 green cardamom pods
- You need 1 black/large cardamom
- Get 3 cloves
- Use 2 dry red chillies
- Use 2 Bay Leaves
- You need 1 Tablespoon Ginger-garlic paste
- Take 1/2 green chilli
- Get 3 large onions sliced
- Take 1 teaspoon kashmiri red chilli powder
- Prepare 1 teaspoon cumin powder
- Get 1 teaspoon coriander powder
- Take 2 tablespoon heaped curd
- Use to taste Salt
- Prepare 2 cups hot water
- Take 2 tablespoon ghee
- Use 1 tablespoon sugar
- Get for Garnish
- Use as needed Slit green chillies(optional)
- Use 2 tbsp Finely chopped coriander leaves
- Prepare 1 tablespoon julienne ginger
Steps to make Kosha Mangsho(slow cooked lamb curry):
- Blend the ingredients listed under marination without any water
- Wash/clean the lamb pieces and apply the marination paste to them and keep refrigerated for 6-8 hours or overnight(preferably)
- Make a paste of green chillies with ginger-garlic
- Heat a large wok and add mustard oil to it.
- Add the dried red chillies, bay leaves, cinnamon, green cardamom, black cardamom, and cloves.
- Add the sliced onions and fry them on medium flame until they are light brown in colour
- Then, add the ginger paste, and garlic and green chilli paste, and sauté for another 5 minutes
- Add the dry spices (coriander, cumin, and red chilli) and continue to sauté the onions till reddish brown
- Add the marinated mutton to the pan
- Rise the heat and mix everything thoroughly. Fry the mutton, stirring frequently
- Beat the curd along with salt and sugar and add it to the mutton gravy now
- On medium heat, for the next 90 minutes, keep adding hot water gradually and cook the lamb covered until tender
- When you will be able to tear a lamb piece with a fork, Turn off the heat and top off with a little bit of ghee
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