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Kosha Mangsho

Features:
  • Non Veg
Cuisine:
  • 55 mins
  • Serves 3
  • Easy

Ingredients

How to Make Kosha Mangsho

  1. Make a paste of hung curd, salt, mustard oil, and turmeric powder and marinate meat in the paste for 30 minutes.
  2. Heat mustard oil in skillet over medium-high flame; sauté cumin seeds, cardamom,cloves, and cinnamon. Once the aroma starts wafting out, add onion and sauté until translucent.
  3. Add ginger-garlic paste, chillis, and tomato puree and mix to coat. When the tomato puree has cooked through, and potato wedges and marinated meat chunks and a splash of water and slow cook for 25 – 30 minutes.
  4. Enjoy spicy kosha mangsho with rice, breads, or just plain!

Trivia

Depending on who you ask, mutton is considered to encompass both lamb and goat.

 

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