Kosha Mangsho - Slow Cooked Lamb or Goat Curry

Kosha Mangsho 

Kosha Mangsho is a lamb or goat curry that is simmered for hours over low heat until the meat falls off the bones, leaving a golden brown gravy that is silky and delicious! I went looking for a whole baby goat leg, but all they had at the halal meat shop was baby lamb shoulder. I much prefer goat because lamb has a horrible smell, but was pleasantly surprised to find that baby lamb doesn't smell bad at all! The shoulder was cut into 'stew' pieces by the butcher and it had lots of meaty bones which gives the curry so much more flavor than boneless cuts of meat. Besides, I love chewing on the bones and the marrow is to die for.

Kosha Mangsho with Baby Potatoes

Adding baby potatoes to lamb curry is my favorite way of preparing meat dishes. They add a different texture to the meaty parts of the dish and are so satisfying too! Marinating the lamb overnight in the refrigerator tenderizes and allows all the spices to penetrate the chunks of lamb from the inside out.

Simmered for Hours on the Stove Top

Rather than cook this quickly in a pressure cooker, I chose to cook it in a skillet over low heat on top of the stove. It simmered for 2-1/2 hours while I prepared the rest of the meal and was outstanding as a result of the slow cooking. This lamb curry is best served with steaming hot rice (in my humble opinion) but also goes well with any variety of Indian breads.

Ingredients
1 lb. lamb/goat, cut into chunks
12 whole baby potatoes, peeled
1 (6 oz.) tub plain Greek or drained regular yogurt, whipped
2 large onions, peeled and quartered
8-10 garlic cloves, peeled and smashed
1 large tomato, diced
1 Tbsp. ginger paste
1 tsp. Kashmiri mirch powder or paprika
1/2 tsp. turmeric powder
1/2 tsp. coriander powder
1/4 tsp. cumin powder
4 Tbsp. mustard or vegetable oil
3 sticks cinnamon
2 black cardamoms
2 star anise
3 bay leaves
1/2 tsp. shah jeera or cumin seeds
1 large onion, peeled and sliced
1 cup simmering beef or chicken broth, or water
1/2 tsp. Bengali garam masala powder (cinnamon, cardamom and cloves)
salt to taste

Directions

1. Blanch quartered onions and smashed garlic, drain (setting the liquid aside for gravy) and blend to a paste with diced tomatoes.
2. Toss lamb chunks with salt to taste, yogurt, onion and garlic paste, ginger paste, paprika, turmeric, coriander and cumin powders.
3. Marinate lamb in refrigerator overnight and bring to room temperature when ready to cook.
4. Heat oil over medium-high heat and sputter with cumin seeds, cinnamon sticks, black cardamoms, star anise and bay leaves.
5. Stir-fry sliced onions until translucent, add marinated meat with all its juices, stir well and bring to a boil.
6. Turn heat down to medium-low, add baby potatoes, cover and simmer for an hour.
7. Add reserved blanching liquid along with a cup of boiling chicken or beef broth, stir well and adjust salt to taste.
8. Turn heat down to low, cover and simmer for a further hour and a half, stirring occasionally.
9. When potatoes are cooked and meat separates easily from the bones, add garam masala powder, stir and transfer to a serving dish.

Serve with rice, chapatis or naans.