Kosha Mangsho - Simmered Lamb Curry

Kosha Mangsho

This lamb dish brings back memories of our days in Darjeeling (nestled in the Himalayan mountains in India) during Bijoya Dashami, the tenth day of Durga Puja. All Puja festivals are celebrated by offering food, usually vegetarian food, to Hindu deities and sharing that blessed meal with family and friends. Bijoya is a little different in that it is one of those rare occasions when non-vegetarian food is served to family and friends.

Mum always cooked all festive meals herself. Daily meals were prepared by the kanchi (Nepali word for household help) because Mum worked as a professor at an all-girls' college. On weekends and holidays, she enjoyed cooking for us all and for any of her own and/or our friends who dropped by. On Bijoya Dashami she'd prepare this type of lamb/goat curry served with luchis (Bengali deep-fried white puffed bread).

Luchis

Today is Bijoya Dashami and we had friends over for lunch. I made Kosha Mangsho the way I imagined Mum would have made it. It was served with steamed Basmati rice because I'd need the patience of Mum to make luchis.

Ingredients:
1 lb. leg of baby lamb, cut in bite-size pieces
2 tsp. ginger-garlic paste
1/4 tsp. Kashmiri mirch/paprika
1/4 tsp. turmeric powder
1 tsp. coriander powder
1/2 tsp. cumin powder 

2 russet potatoes, each cut in 12 pieces
1 large onion, peeled & cubed
6 cloves garlic, peeled 
1 large onion, diced
2 Roma/medium tomatoes, diced

4 Tbsp. vegetable oil
1/2 tsp. shah jeera/cumin seeds
1 cinnamon stick
3 large black cardamoms/badi elaich
1 star anise
1 tsp. tomato paste
1 tsp. Bengali garam masala powder
1 tsp. Kashmiri mirch/paprika
salt to taste

2 Tbsp. deep fried onions

Directions:

1. Wash lamb and marinate with next 5 ingredients & some salt for an hour.
2. Blanch cubed onions and garlic, drain & blend to a paste.
3. Reserve water in which onions and garlic were blanched & keep on low simmer.
4. Pour oil into pressure cooker over medium-high heat.
5. Sputter shah jeera, cinnamon, cardamoms & star anise in oil.
6. Add diced onions, stir-fry until translucent & add tomato paste.
7. Stir well & add simmering water along with marinated lamb pieces.
8. Fry lamb until its juices are released, cover cooker and bring to full pressure.
9. Lower heat to medium and pressure cook for 20 minutes.
10. Allow pressure to dissipate completely and remove cover.
11. Stir well, add tomatoes, potatoes, garam masala powder, Kashmiri mirch & salt to taste.
12. Simmer on medium-low heat for half an hour until potatoes soften.
13. Transfer to serving dish and garnish with deep-fried onions.

Serve with steamed Basmati rice or Indian bread of choice.