LAMB KOSHA
Lamb Kosha is a staple in Bengal, a North Eastern state, divided between India and Bangladesh. The rich brown color of the curry comes from continuously scraping the flavor packed brown bits that form on the bottom of the pan. This dish is a labor of love, but truly one of the tastiest curries you’ll make
Servings: 4 Total Active Time: 2 hours 30 min.
1. Cut lamb into large 2 inch cubes. Combine all ingredients under marinade. Let sit in the fridge overnight.
2. Heat oil in a heavy bottomed pan on a medium flame. Add cloves, red chillies (broken in half), cardamom pods, cinnamon, and bay leaves. Fry until the cinnamon has puffed up and small bubbles have formed all around the spices.
3. Quarter and thinly slice the red onion and add to pot on a medium flame. Cook for 15 minutes until the onion has softened and browned at the edges. Add ginger, garlic, and finely minced green chillies. Cook for 5 minutes.
4. Push everything to the sides of the pot to create a hole in the center. Add chili powder and coriander powder and let it cook with the oil already in the pan for 30 seconds.
5. Mix everything together and cook for 15 minutes.
6. Increase the flame to medium high and add the lamb. Cook for 15 minutes, stirring occasionally to prevent the lamb from sticking to the bottom.
7. Add salt to taste (start with 1 tsp), sugar and garam masala. Stir to combine.
8. Reduce heat to medium-low. Repeat the following process for 75 to 90 minutes: a. Stir curry, making sure to scrape all the brown bits from the bottom of the pan b. Add 1/4 cup water and mix c. Cover pot with lid and let cook for 10 minutes d. Adjust water and heat depending on how quickly the curry dries out. You want the bottom of the pan to develop brown bits, but be careful that its not burning.
9. When the gravy is a dark rich brown and thick, turn off heat. Serve with white rice or roti.
Lamb Kosha
Ingredients
- MARINADE:
- 1 pound boneless lamb shoulder
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced ginger
- 1/2 cup yogurt
- 1 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1 teaspoon kashmiri chilli powder
- CURRY:
- 3 tablespoons neutral oil
- 6 cloves
- 4 dried red chillies
- 5 green cardamom pods
- 1 cinnamon stick
- 3 bay leaves
- 1 large red onion
- 1 tablespoon finely minced ginger
- 1 tablespoon finely minced ginger
- 5 thai green chillies
- 1/2 teaspoon kashmiri chilli powder
- 1/2 teaspoon coriander power
- 1/2 teaspoon garam masala
- pinch of sugar
- salt
- oil
Instructions
- Cut lamb into large 2 inch cubes. Combine all ingredients under marinade. Let sit in the fridge overnight.
- Heat oil in a heavy bottomed pan on a medium flame. Add cloves, red chillies (broken in half), cardamom pods, cinnamon, and bay leaves. Fry until the cinnamon has puffed up and small bubbles have formed all around the spices.
- Quarter and thinly slice the red onion and add to pot on a medium flame. Cook for 15 minutes until the onion has softened and browned at the edges. Add ginger, garlic, and finely minced green chillies. Cook for 5 minutes.
- Push everything to the sides of the pot to create a hole in the center. Add chili powder and coriander powder and let it cook with the oil already in the pan for 30 seconds.
- Mix everything together and cook for 15 minutes.
- Increase the flame to medium high and add the lamb. Cook for 15 minutes, stirring occasionally to prevent the lamb from sticking to the bottom.
- Add salt to taste (start with 1 tsp), sugar and garam masala. Stir to combine.
- Reduce heat to medium-low. Repeat the following process for 75 to 90 minutes:
a. Stir curry, making sure to scrape all the brown bits from the bottom of the pan.
b. Add 1/4 cup water and mix.
c. Cover pot with lid and let cook for 10 minutes
d. Adjust water and heat depending on how quickly the curry dries out. You want the bottom of the pan to develop brown bits, but be careful that its not burning. - When the gravy is a dark rich brown and thick, turn off heat. Serve with white rice or roti.