Mutton Kosha
Mutton Kosha ( Kosha Mangsho/Mutton Kosha) is an iconic Bengali curry recipe where goat meat is braised with Onions, Green chillies paste, Tomatoes, Spices, Yogurt and Mustard Oil on slow heat.
Ingredients
For MARINATE (paste)
- 1/4 Cup Curd
- 1 Medium Size Onion
- 6 Garlic pods
- 1 inch Ginger
- 3 Green Chilies
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Salt
- 1 Tsp Red Chili powder
- 1 Tsp Kashmiri chili powder
- 1 Tbsp Hot Mustard Oil
- Mutton 500gms (with bones best)
FOR CURRY
- Mustard Oil 4 Tbsp
- Potatoes 2-3
- 1 Tsp Sugar
- 2 Bay leaves
- 3 Dry Red Chilies
- 4 Green Cardamoms crushed, 1 Black Cardamom
- 5 Cloves
- 1 Cinnamon stick
- 2 Medium sized Onions finely sliced
- 1/2 Tsp Turmeric powder
- 1 Tsp Coriander powder
- 1/2 Tsp Cumin powder
- 2 Tsp Kashmiri Chili powder
- 1 Tomato puree
- Salt to taste, 1/2 Tsp Sugar
- 1Tsp Garam masala
- 1 Tbsp Ghee
- Sliced Green Chilies
Instructions
- Make a paste of Onions, Ginger Garlic, Green Chillies, Yogurt and Spices. Marinate the meat with it for atleast 1 hour or overnight.
- Fry few Potatoes in Mustard Oil till Golden Brown with pinch of Turmeric & Salt. Keep Aside.
- In the same Pan, Heat Some more mustard Oil with bit Sugar till caramelized. Do not burn. Saute Whole spices with Dry red Chillies.
- Add Thin Sliced Onions, fry them till Golden Brown. Add Turmeric, Coriander, Cumin and Chilli powder.
- Add the Tomato puree, Salt & Sugar. Cook till oil separates. Add the marinated meat. Fry on High till water reduces.
- Keep adding bit water from the sides and cover cook on Low Heat till almost cooked stirring in between. Takes one hour atleast. You can also pressure cook instead at this stage to speed up the process but the time spent in slow cooking is well invested due to the flavor and texture which slowly evolves.
- Add the fried potatoes & cover cook till potatoes are tender.
- Once meat is cooked, Add Garam Masala, Ghee & Sliced Green Chilies.
- Best Served with Luchi(Puri)/Basanti Pulao/Rice. Bon Appetit
Video
Notes
Choose Mutton with bones and with fat pieces for best results. Use Curry cut.
Marinate overnight for better flavor and also the meat gets cooked faster if marinated for a long time.
You can also pressure cook instead to speed up the process but the time spent in slow cooking is well invested due to the flavor and texture which slowly evolves.