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.
Vegetables:
Tomatoes, Onions, Ginger, Garlic, Green Chili
Spices:
Turmeric, Chili Powder, Coriander Powder, Cumin Powder, Garam Masala powder, salt
Bay leaf, Cardamom, Cloves, Cinnamon stick
Others:
Yogurt (Optional)
Yogurt helps in making the meat soft and juicy.
Preparation:
- 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.
Procedure:
- 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.
