Slow Cooked Lamb Curry

A tender, slow cooked lamb curry and potatoes is flavored with bold spices for a delicious hearty combination. Enjoy with flatbread.
By Rinku Bhattacharya

This dish is inspired by a signature class Bengali preparation of goat meat called Kosha Mangsho or Slow Cooked Mutton Curry.

What I have done to this dish is to add fingerling potatoes, baby carrots and use lamb instead of the goat meat.

The term kosha refers to a cooking process, called bhuna in Hindi, which essentially refers to slow cooking without any additional water creating a gorgeous and bold marriage of meat and the spices. There is no place for rushing with this dish, the process is not terribly complicated, but you need at least 3 hours to let this dish cook to a state of tender, well-seasoned perfection. In fact, this is one of the few dishes that is the highly regarded domain of the home cook and is reserved for very special occasions. Also, typically the Kosha Mangsho is served with luchi or the Bengali puffed fried flatbreads, other flat breads are fine, but pairing this with rice is usually a faux pas.

This dish consists of a fairly potent level of heat from both black peppercorns and some red cayenne pepper and all the beautiful fragrant spices such as cinnamon, cardamom and cloves that are so perfect for this time of the year.

Slow Cooked Lamb Curry

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Rinku Bhattacharya
• Total Time: 125 minutes
• Yield: Serves 6
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

Tender lamb, potatoes, and warming spices simmer to perfection in this hearty curry. Serve with warm flatbread for a cozy meal.

---

Ingredients

Units USM Scale 1x2x3x

• 4 tbsp oil
• 1 tsp turmeric
• 1 tsp red cayenne pepper
• 3 medium red onions (1 lbs (454 g))
• 1 tsp sugar
• 2 to 3 cloves garlic
• 1 1/2 tbsp ginger
• 2 1/2 lbs (1134 g) cubed leg of lamb
• A few pieces lamb on the bone
• 1 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 2 tbsp yogurt
• 2 to 3 pods of green cardamom
• 2 to 3 bay leaves
• 8 to 10 cloves
• 1 large (3-inch stick) cinnamon
• 10 to 15 fingerling potatoes
• 2 medium carrots
• 1 tbsp (14 g) clarified butter
• 1 small red onion
• Sliced Red Onions
• Chopped cilantro

---

Instructions

1. Heat the oil in a large pot with a tight-fitting lid. Add turmeric and red cayenne pepper.
2. Add onions and sugar; sauté for 5 minutes, until softened.
3. Add garlic and ginger; mix well and cook for 1 minute.
4. Add lamb and stir well.
5. Add black pepper, cardamom, bay leaves, and cinnamon; mix well.
6. Cover and cook on low heat for 1 hour, stirring occasionally.
7. Add potatoes and carrots; mix well and cook for 30 minutes.
8. Remove the cover; skim off any excess fat.
9. Increase the heat slightly to evaporate the sauce.
10. In a separate pan, heat clarified butter (ghee).
11. Cook sliced onions for 15 minutes, until golden brown.
12. Stir in the cooked onions.
13. Turn off the heat.
14. Garnish with sliced onions and cilantro. Serve with bread.

Notes

• For deeper flavor, brown the lamb cubes before adding them to the pot.
• If you don’t have clarified butter, use regular butter or olive oil instead.
• Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.

• Prep Time: 20 minutes
• Cook Time: 105 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Indian-inspired

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 5
• Sodium: 500
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 10
• Carbohydrates: 40
• Fiber: 5
• Protein: 35
• Cholesterol: 100

If You Liked This Recipe, You’ll Love These

• Keema Matar (Ground Lamb with Peas)
• Red Curry Coconut Fried Rice
• Pumpkin Masala Curry