Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Mutton Kosha (Slow-Cooked Mutton)

Traditional Recipe 21: Mutton Kosha recipe

🧺 Ingredients

• Mutton (goat meat): 500g, cubed
• Mustard oil: 30ml
• Onion: 200g, sliced thin
• Ginger paste: 2 tbsp (30g)
• Garlic paste: 1.5 tbsp (22g)
• Turmeric powder: 0.75 tsp (2g)
• Chilli powder: 1.5 tsp (5g)
• Coriander powder: 1.5 tsp (5g)
• Cumin powder: 1 tsp (3g)
• Yogurt: 150ml
• Salt: to taste
• Water: 350ml
• Bay leaves: 3

👩‍🍳 How to make Mutton Kosha

1. Heat mustard oil in heavy pan over medium-high heat (170°C).
2. Brown mutton pieces in batches for 3 minutes per side. Remove and set aside.
3. In the same oil, cook onion slices over medium heat (140°C) for 6 minutes until golden and crispy.
4. Add ginger and garlic paste, cook for 2 minutes until fragrant.
5. Add turmeric, chilli powder, coriander, and cumin. Cook for 1 minute.
6. Lower heat to medium-low (100°C). Add yogurt slowly, stirring well.
7. Add bay leaves and return mutton to pan.
8. Add salt and water. Bring to boil.
9. Reduce to low (80°C), cover, and simmer for 45 minutes.
10. Mutton should be very tender, gravy thick and dark.
11. Serve hot with rice.

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