Bengali Kosha Mangsho

Ingredients

• 800gms leg of lamb cut into 4cm pieces on the bone
• 2 tbsp Greek yoghurt
• 1 tbsp mustard oil (optional)
• ¼ tsp turmeric powder
• Pinch of salt
• 3 cloves of garlic
• 1” piece of ginger
• 2 tbsp vegetable oil
• 4 green cardamom pods
• 4 cloves
• ½ “piece of cinnamon
• 2 dried mild kashmiri chillies
• 1 medium onion finely sliced
• 1 heaped tbsp tomato puree
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp kashmiri chilli powder (or mild paprika)
• 1 medium potato cut into chunks
• 1 tbsp lemon juice
• 1 tbsp coriander leaves roughly chopped
• Salt to taste

Steps

1. Add the Greek yoghurt, mustard oil, turmeric powder and salt in a mixing bowl and whisk lightly. Add the lamb to it and marinate for 1 hour or preferably overnight. Blend together the garlic & ginger with a splash of water (2 tbsp) to a fine puree. Set aside.
2. In a heavy bottom sauce pan heat the vegetable oil and add the cardamom pods, cloves and cinnamon stick. Also add the dried chillies. Let them sizzle and infuse the oil for a minute. Add the sliced onions and fry on medium heat for 7-10 minutes. As they soften and start to change colour add the ginger garlic paste. Sauté the paste for a couple of minutes and turn the heat to low. Followed by the tomato puree frying for a further couple of minutes.
3. At this stage add all the lamb pieces along with the marinade and stirring well, seal the pieces for 2-3 minutes. Add the powdered spices and stir well frying for 3-4 minutes. As the lamb cooks it starts to release its moisture. Now add the potato chunks. Season to taste. Bring to a boil and simmer cooking with the lid on for an hour on a low heat until the meat is moist & cooked all the way through. Make sure to check half way through the cooking process, stir the lamb adding a splash of water if it gets too dry. Add lemon juice, salt and garnish with fresh coriander. Serve warm with luchis or puris.