Home
Premium
Niramish kosha manghso

A sharing plate with Niramish kosha manghso

Niramish kosha manghso

Name: Niramish kosha manghso
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Indian
Ingredients: 1kg lamb shoulder cut into 2cm cubes; 500g Maris Piper potatoes quartered; ½ tsp ground turmeric; 40g ginger grated; 5 tbsp thick Greek-style yogurt; 4 tsp garam masala; 2 tbsp food-grade mustard oil or vegetable oil; small handful of coriander finely chopped, plus extra to serve; 2 tbsp food-grade mustard oil or vegetable oil; 1 cinnamon stick; 5 green cardamom pods; 7 cloves; 1 black cardamom pod; 1 mace blade; 3 bay leaves; 1 green chilli sliced lengthways; 40g ginger grated; 250g chopped tomatoes blended; 2 tsp ground turmeric; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp garam masala; 3 tsp dried fenugreek leaves; small handful of coriander finely chopped; steamed rice, parathas, raita and tangy onion salad, to serve

Rinku Dutt

Save recipe

Serves 4 - 6

Easy

Prep: 25 mins

Cook: 1 hr and 30 mins

plus at least 2 hrs marinating

0 reviews

loading...

Enjoy this delicious, hearty Indian lamb dish. A special meal prepared during the festival of Kali Puja, it's also ideal for special occasions like Diwali

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Raita

A star rating of 4.6 out of 5.47 ratings

Paratha (Indian flatbreads)

A star rating of 3.3 out of 5.4 ratings

Chapatis

A star rating of 4.8 out of 5.80 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg lamb shoulder

cut into 2cm cubes
500g Maris Piper potatoes

quartered
½ tsp ground turmeric

For the marinade

40g ginger

grated
5 tbsp thick Greek-style yogurt
4 tsp garam masala
2 tbsp food-grade mustard oil

or vegetable oil
small handful of coriander

finely chopped, plus extra to serve

For the base gravy

2 tbsp food-grade mustard oil

or vegetable oil
1 cinnamon stick
5 green cardamom pods
7 cloves
1 black cardamom pod
1 mace blade
3 bay leaves
1 green chilli

sliced lengthways
40g ginger

grated
250g chopped tomatoes

blended
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
3 tsp dried fenugreek leaves
small handful of coriander

finely chopped
steamed rice, parathas, raita and tangy onion salad, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (6)

kcal582
fat41g
saturates16g
carbs19g
sugars4g
fibre3g
protein33g
salt0.73g

Method

step 1

Put the lamb pieces in a large bowl along with all the marinade ingredients, stirring well to coat. Cover and chill for at least 2 hrs, or up to 24 hrs.
step 2

Take the lamb out of the fridge at least 30 mins before cooking to come to room temperature. Put the potatoes in a medium bowl, then stir in the turmeric and ½ tsp salt.
step 3

Heat half the mustard oil in a large, deep frying pan over a medium heat and cook the potatoes for 5 mins, stirring until slightly browned. Remove to a plate and set aside. Drizzle the remaining oil into the pan and fry the cinnamon stick, green cardamom pods, cloves, black cardamom pod, mace blade, bay and green chilli for 2 mins until fragrant, being careful not to burn the spices. Add the ginger, mix well, then stir in the tomatoes. Continue to cook for 6-8 mins until the sauce has reduced slightly and released a little oil.
step 4

Stir in the marinated lamb and cook for 8-10 mins until lightly browned. Stir in the turmeric, cumin, coriander and garam masala. Crumble in the fenugreek leaves, rubbing them between your fingers first to release the oils. Mix well, then cook for a further 20-25 mins over a medium heat, stirring often to make sure the base doesn’t burn.
step 5

Once the water has evaporated slightly, add the potatoes and 600ml warm water. Bring to a simmer. Reduce the heat to medium-low, cover and cook for 45-50 mins, stirring occasionally. (Or, do this step in a pressure cooker by cooking for 20 mins.) At this stage, the gravy should be a rich reddish-brown and the potatoes soft. Scatter over some coriander, then serve with steamed rice, parathas, raita and a tangy onion salad.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now