Bengali mutton kosha is a simply a dish to die for! The extremely flavorful mutton curry from my grandma’s kitchen!
This flavorful mutton curry is a treasure from my ma-in-law’s kitchen. This is so amazingly delicious that the taste will keep on lingering in your mouth for long. This has to be shared with my readers and I am sure they will love it just like me. ‘Mutton Kosha’ is a popular Bengali delicacy and every household has its own version which is unique in its own way. This is best served with plain Basmati rice.
My mom-in-law is as excited as me in terms of cooking. I have learned lot of cooking techniques from her and looking forward to pick up more. This mutton curry was entirely made by her and I was only an attentive student noting down every details. I am planning to make this as soon as we return from our vacation. You must give this a try and I can bet you won’t want to have anything else.
Mutton Kosha.... Bengali Mutton Curry
Serves: 4 Servings
- Mutton – 1 kg,
- Vinegar – 2 tbsp
- Turmeric – 2 tsp
- Red chili powder – 2 tbsp
- Coriander powder – 2 tbsp
- Oil as required
- Salt to taste
- Bay leave – 1
- Onion – 600 gms
- Ginger-garlic paste – 4 tbsp
- Ghee – 2 tbsp
- Garam masala – 1 tbsp
- Slice half of the onions and make paste of the remaining half.
- Add the vinegar to the mutton cubes and set it aside for 10 to 15 minutes.
- After 15 minutes, add turmeric powder, coriander powder, red chili powder, half of the onion paste, half of the ginger-garlic paste, 3 to 4 tablespoons of oil and salt to the mutton and mix well. Let it marinade for 3 to 4 hours.
- Heat 6 to 8 tablespoons of oil in a heavy-bottomed wok and tip in the bay leaf. Add the sliced onion and sauté for 5 minutes.
- Now add the remaining onion paste and remaining ginger-garlic paste. Fry them till they are dark brown.
- Add the marinated mutton and sauté on medium heat till they turn dark brown. This sautéing is important to bring out the maximum taste. It would take around 30 to 45 minutes. Now add 3 to 4 cups of water and bring to boil.
- Now you have two options – pressure cooking or slow cooking. If you are in a hurry then transfer the mutton with all the juices and spices to a pressure cooker and cook it under pressure for 10 to 15 minutes or until the mutton cubes are tender and cooked through.
- In case you have time or making it well in advance, you can cover and slow cook this on medium to low heat till thoroughly cooked. It may take from 1.5 to 2 hours.
- Check the gravy for your desired consistency. Add water if needed.
- Once done, remove from heat and add the melted ghee (clarified butter) and sprinkle the garam masala powder. Cover and let it sit for 30 minutes before serving.
- Relish this flavorful Indian Mutton Curry with white Basmati rice.