Lamb Kosha | Kosha Mangsho | Mutton Roast Bengali Style | Bhuna Gosht Bengali Style | Golbari Mutton Kosha
Fixings:
Lamb with bones - 500 gms
FOR THE MARINADE:
- Thick beaten curd - 4 tbsp
- Raw Onion glue - 2 tbsp
- Ginger Garlic glue - 1 tsp
- Turmeric powder - 1/2 tsp
- Red Chili Powder - 1/2 tsp
- Garam Masala Powder - 1/2 tsp
- Salt - 1 tsp
- Mustard oil - 1 tbsp
FOR THE CURRY:
Entire Garam Masalas and Spices:
- Green cardamoms - 4
- Black cardamom - 1
- Cloves - 4
- Cinnamon sticks - 3
- Bay leaf - 2
- Whole dry red chillies - 4
Masala Powders (to be blended in water):
- Kashmiri Chili Powder - 1 tsp
- Coriander Powder - 2 tsp
- Cumin powder - 1 tsp
- Ginger garlic glue - 1 tsp
- Sliced onions - 2 medium
- Mustard oil - 3 tbsp
- Beaten/Whisked curd - 2 tbsp
- Salt - 1/4 tsp
- Sugar - 1 tsp
- Garam Masala Powder - 1/2 tsp
Readiness :
- Make a glue of one onion and take out 2 tbsp of glue for the marinade.
Marination :
- Take a bowl and add 4 tbsp of beaten thick curd. Add 2 tbsp of crude onion glue and 1 tsp of ginger garlic glue. Additionally add 1/2 tsp Turmeric Powder, 1/2 tsp Red Chili Powder and 1/2 tsp Garam Masala powder. Blend well.
- Now take the cleaned and washed lamb pieces in another bowl and add 1 tsp of salt. Pour the marinade on it and 1 tbsp of crude mustard oil . Blend well.
- Set to the side for at least 2 hrs. This marinated lamb can likewise be kept for the time being in the cooler.
Interaction :
- Heat 3 tbsp of mustard oil in ideally a metal level container. Permit the mustard oil to smoke, then, at that point bring down the warmth and add the entire garam masalas.
- Next add the straight leaves and entire dry red chillies. Mix for around 30 secs.
-cut onions add the saute for 2 mins.
- Add 1 tsp of sugar and blend well.
- Fry till onions are light brown in shading.
- Add 1 tsp of Ginger garlic glue and sauté for 3 mins.
- Pour in the masala blend ( Coriander powder, Cumin powder, Kashmiri Chili Powder and water ) and sauté for 3-4 mins till oil isolates.
- Add the lamb alongside the marinade. Singe on high warmth till water evaporates.
- Add 2 tbsp of beaten/whisked curd . Blend well.
- Add 1/4 tsp salt and 1/2 cup water, blend well.
- After 10 mins, uncover and scratch the earthy colored pieces from the lower part of the skillet and blend. This will give a dull shading to the sauce.
- Add 1/2 tsp garam masala powder.
-1\2 cup add of water.
Cook on low flame for 10 mins.
Throughout THE NEXT 60 - 90 mins,
1. Add 1/2 cup water and blend
2. Cover for 10 mins
3. Uncover, scratch and blend