Mangsho Gota Moshla – Lamb with whole fragrant spices
I have been working on this dish for a while and am posting it just before the clock winds down on Bengali New Year. This is an easy yet scintilatingly good recipe for lamb or goat, depending on what you have available and around. This is Bengali recipe in the sealed pot or dum style of cooking. Mangsho Gota Moshla or Lamb cooked with fragrant whole spices. In adapting this for the instant pot or mealthy multipot, I have even managed to simplify it lots more. This results in a deeply flavorful dish, that is very fuss free. Other than the marinating, it is all about push and cook.
My Mangsho Gota Moshla Story
I am thrilled to get back to this site. What a crazy busy couple of weeks it has been. And this is week 14 of 2019. Still none the worse for the wear. This lamb dish could almost replace the kosha mangsho, which is slow cooked with fragrant spices but also dredgred with caramelized onions. I have a classic recipe in Bengali5spicechronicles and here is a round up of some seriously good Bengali Recipes.
About today’s recipe
Now on to the recipe on hand. Because, a Monday is pretty much about business without much rambling. This dish is all about marinating the lamb and then slow cooking it, with its own juices. This is done tranditionally in a sealed clay pot. I do it in the instant pot. I made this a couple of times to get the proportions right. This weekend, I had to whip up some luchis to enjoy with the tender flavorful meat. Some things just shout out for each other. There are few things more majical than dunking the hot and flaky luchi into the flavorful gravy. Bliss on a plate.
Here is wishing anyone celebrating a very happy new year. For others enjoy tax day and the incredibly good weather. I have a giveaway in action to celebrate just that. You will find details here.
Two interesting and festive Bengali recipes for your collection include Slow Cooked Lamb Curry and Fragrant Bengali Shrimp Curry.
Wishing you and yours a magical Monday!
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A simple and amazingly flavorful dish that is perfect for festive occasions.
Ingredients
- 6 to 8 tablespoons fresh lime or lemon juice (juice of 2 limes or 1 lemon)
- ½ cup beaten yogurt
- 1 large onion quartered
- 2 tablespoons garlic (about 20 cloves, grated)
- 1 inch piece of peeled ginger
- 2 teaspoons salt
- 2 and ½ pounds lamb (some on the bone)
- 2 tablespoons oil or clarified butter
- 1 teaspoon black peppercorns
- 2 bay leaves
- 2 to 3 dried red chilies or 1 teaspoon crushed red pepper flakes
- 3 to 4 whole cardamoms
- 6 cloves
- 1 large stick cinnamon
Instructions
- Place the lemon or lime juice, yogurt, onion, garlic, ginger and salt in a food processor and blend until minced.
- In a large bowl, toss the lamb with the lemon or ginger and salt.
- Set aside and cover and marinate for 6 hours or overnight. This is best done outside the refrigerator up to temperatures under 55 degrees
- Place the mixture in the instant pot.
- In a separate skillet, heat the oil or clarified butter and add the black peppercorns, bay leaves,, dried red chilies, cardamoms, cloves and cinnamon.
- Cook for about a minute to allow the spices to darken and turn slightly fragrant.
- Pour the fragrant oil over the marinated lamb.
- Cover and set on pressure cook for 30 minutes. Allow a natural release if possible. Enjoy!
- Overn Method
- Alternately set the oven to 350 degrees. Place the mixture in a large oven proof dish . Cover and bake for 2 hours.
- Cover and cook in the oven for about 2 hours. Remove from the oven, stir well. Check to ensure that the lamb is tender and serve hot.