Mutton Kosha.... Bengali Mutton Curry
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Mutton – 1 kg, bone-in pieces cut into medium size
  • Grated raw papaya – ⅓ cup
  • Hung/thick yogurt – ⅓ cup
  • Turmeric powder – 1 tsp
  • Red chili powder – 1 tsp
  • Salt – 1 tsp
  • Sugar – 1 tsp
  • Mustard oil – ½ cup
  • Sugar -1 tsp
  • Bay leaf – 1
  • Black cardamom – 2
  • Green cardamom – 6 to 8
  • Cinnamon stick – 2-inch piece, broken
  • Dry red chili – 2
  • Cloves – 6 to 8
  • Black peppercorn – 8 to 10
  • Onion paste – 1 cup
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Onion – 1, large, sliced
  • Tomato puree – ½ cup
  • Green chili – 2
  • Cumin powder – 1 tbsp
  • Red chili powder – ½ tsp
  • Garam masala – 1 tsp
  • Ghee/clarified butter – 1 tbsp
Instructions
  1. Thoroughly wash the mutton pieces and take them in a large bowl. Add grated raw papaya, yogurt, turmeric powder, red chili powder, salt and sugar to the mutton pieces and mix them thoroughly to coat each piece of meat with yogurt and spices. Let the mutton marinate for at least 4 hours to upto overnight.
  2. When you are ready to cook, heat the mustard oil in a large heavy bottom stock pot or kadhai. Temper the hot oil with sugar, bay leaf, black & green cardamoms, cinnamon stick, dried red chilies, cloves and black peppercorn. Let them crackle and become fragrant for a minute or so on low heat ensuring they do not burn.
  3. Next add the onion paste and sauté them medium heat until translucent, about 5 minutes. Then add the ginger & garlic paste. Sauté them for 5 more minutes.
  4. Now add the sliced onion and fry on medium for few more minutes until the onions turn golden brown.
  5. Next pour in the tomato puree and cook them for good 10 minutes. Then add the cumin powder, red chili powder, green chilies and sauté them until the onion-spice mixture turns deep brown in color.
  6. Finally add the marinated mutton and stir them well with the spice mixture.
  7. From now onwards, you will need to cook the mutton on low covering the pot with a heavy lid and stirring them occasionally to ensure the masala doesn’t stick to the bottom of the pan. You won’t need to add any water as the mutton itself will release a lot of water while you cover and cook.
  8. It would take about an hour on low heat to completely cook the mutton until they turn buttery soft. Try poking a piece of meat with the edge of a spoon and if the meat falls apart easily, mutton is fully cooked.
  9. Finally add garam masala and drizzle ghee on top. Give a final mix and serve the mutton kosha with plain hot Basmati rice. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2014/01/mutton-kosha-classic-bengali-kosha-mangsho-recipe/