This puja season try the famous and iconic Bengali Mutton Kosha recipe. The word Kosha also refers to bhuna which involves slow cooking of the gravy over a low flame for a long time. This technique of cooking gives the mutton kosha a nice flavour and helps the mutton pieces to melt in the mouth.
Ingredients for Mutton Kosha Recipe
- 650 gm mutton
- 1 medium onion
- 2 leaves bay leaf
- 1 1/2 teaspoon cumin powder
- 2 green cardamom
- 3 clove
- salt as required
- 5 cloves garlic
- 1/2 medium onion
- 2/3 teaspoon lemon juice
- 5 clove
- 1 inch cinnamon stick
- 3 tablespoon mustard oil
- 2 medium tomato
- 1 teaspoon red chilli powder
- 1 green chilli
- 1 inch cinnamon stick
- 1 teaspoon garam masala powder
- 1 handful coriander leaves
- 2 inch ginger
- 1 teaspoon turmeric
- 8 peppercorns
- 4 green cardamom
Directions to make easy mutton kosha recipe!
Step 1 Marinate mutton
Wash mutton pieces with salt, 1 tsp turmeric and ⅔ tsp lemon juice. Mix well and keep it for an hour. Heat mustard oil in a pressure cooker, add mutton pieces to it and cook on medium-high heat. This is to remove excess water from meat. When done remove the meat and keep aside. Meanwhile grind black peppercorns, cloves, green cardamom and cinnamon to make a ginger-garlic paste.
Step 2 Prepare gravy and add mutton
In the same cooker, add bay leaf and onions. When onions become soft, add ginger garlic paste, chilli powder and turmeric powder. Reduce heat to low and saute. When the raw smell is gone and the oil separates, add the chopped tomatoes, cumin powder and salt. Cook it till the tomatoes are soft and are mixed with the onion mixture. Add the mutton pieces and whole spices: green cardamom, cloves and cinnamon stick. Stir and cook for 10 minutes or until the spices blend into the mutton pieces and add green chili.
Step 3 Cook the mutton and serve hot
Add ½ cup water and cover the lid. Wait for a whistle on high flame. Then cook on medium-low flame for 2 whistles and turn off the flame. Let it cook in the steam of the pressure cooker. Add garam masala and garnish with fresh coriander leaves. Serve hot with chapati, paratha, or steamed rice.
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