Mutton Kosha is a type of red meat gravy cooked in Bengali style. The mutton is slow-cooked in a rich, flavorful gravy for long time. The perfectly cooked mutton kosha melts in your mouth bursting all the flavors.
Things you need:
Needless to say that its main ingredient is mutton or goat meat.
Tomatoes, Onions, Ginger, Garlic, Green Chili
Turmeric, Chili Powder, Coriander Powder, Cumin Powder, Garam Masala powder, salt
Bay leaf, Cardamom, Cloves, Cinnamon stick
Yogurt helps in making the meat soft and juicy.
- Clean the meat thoroughly and strain the water.
- Make marinating paste-
For 500 g mutton, grind 1 medium size onion, garlic and ginger in 3:1:1 ratio.
- Take chili powder, turmeric, coriander powder, cumin powder in 0.5:2:1:1 ration.
- Add the onion-ginger-garlic paste, the powder spices, chopped onions, 50 g yogurt(optional), salt and mustard oil to the mutton. Massage the meat well and keep it aside for minimum 30 minutes.
- Chop some potatoes and shallow fry them. Potatoes should not cooked fully as it will make it mushy when added to the gravy.
- Keep 1 litre of water on boil.
- Heat mustard oil in a pan with the whole spices (4 cloves, 6-10 cardamoms and 2 small cinnamon sticks for 500 g mutton)
- Add the marinated mutton to the oil, cook on medium flame for minimum 20 minutes. Do not add any water, until the spice is cooked and starts leaving the oil.
- Add the hot water and let it simmer.
- When the gravy is reduced, add the potatoes and let it cook for another 5 minutes.
Mutton is ready now. Ideally it has a signature dark-brown color, the meat is juicy and soft. Potatoes add a different dimension to it. Mutton kosha tastes good with anything like rice, pulao, roti, naan, poori, etc.
I personally like to have it luchi/poori (Luchi-manghso or Mutton kosha with Indian bread is one of the popular food-couple in Bengali cuisines).
If you like it, check-out some other recipes here.