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.