Mutton Kosha Recipe

Here’s a flavorful recipe for Mutton Kosha, a popular Bengali-style slow-cooked mutton dish that’s rich, spicy, and perfect with rice, parathas, or luchis.

Here simple recipe to make mutton kosha:

Ingredients:

For Marination:

• 500g mutton (goat meat, cut into medium-sized pieces)
• 1/2 cup yogurt
• 1 tablespoon mustard oil
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• Salt to taste

For Cooking:

• 3 tablespoons mustard oil
• 2 medium onions (thinly sliced)
• 2 green chilies (slit)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 medium tomatoes (finely chopped)
• 1 bay leaf
• 1 cinnamon stick
• 3-4 green cardamoms
• 4-5 cloves
• 1 teaspoon cumin seeds
• 1 teaspoon sugar (optional)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon Kashmiri red chili powder (for color)
• 1 teaspoon garam masala powder
• 1/2 teaspoon black pepper powder
• Salt to taste
• Fresh coriander leaves (for garnish)

Instructions:

1. Marinating the Mutton:

• In a bowl, mix the mutton with yogurt, mustard oil, ginger-garlic paste, turmeric powder, red chili powder, garam masala powder, and salt.
• Marinate the mutton for at least 2-3 hours (overnight for best results).

2. Cooking the Mutton Kosha:

• Heat mustard oil in a heavy-bottomed pan or kadhai until it starts to smoke slightly, then reduce the heat.
• Add the bay leaf, cinnamon stick, cardamoms, cloves, and cumin seeds. Let them crackle.
• Add the sugar (optional) to the oil and let it caramelize slightly for a deep color.
• Add the sliced onions and sauté until golden brown.
• Add the ginger and garlic paste, and cook until the raw smell disappears.
• Add the chopped tomatoes and green chilies, and cook until the tomatoes soften and the oil separates.
• Add cumin powder, coriander powder, red chili powder, Kashmiri chili powder, and salt. Stir and cook the spices on low heat for a few minutes.
• Add the marinated mutton and increase the heat. Sear the mutton on high heat for 5-7 minutes, stirring frequently.
• Lower the heat, cover the pan, and cook the mutton for 45-60 minutes, stirring occasionally. The mutton will release its juices, and it will cook slowly in its own gravy.
• If needed, add a little warm water to prevent the masala from burning and to help the mutton cook.
• Once the mutton is tender and the oil starts to float on top, add garam masala powder and black pepper powder.
• Cook for another 10 minutes on low heat, allowing the flavors to meld.

3. Serving:

• Garnish with fresh coriander leaves and serve hot with steamed rice, roti, paratha, or luchi (Bengali puffed bread).