MUTTON KOSHA | KOSHA MANGSHO RECIPE | MUTTON ROAST BENGALI STYLE

Mutton Kosha | Kosha Mangsho | Mutton Roast Bengali Style | Bhuna Gosht Bengali Style | Golbari Mutton Kosha

Ingredients:

Mutton with bones – 500 gms

FOR THE MARINADE:

– Thick beaten curd – 4 tbsp
– Raw Onion paste – 2 tbsp
– Ginger Garlic paste – 1 tsp
– Turmeric powder – 1/2 tsp
– Red Chilli Powder – 1 1/2 tsp
– Garam Masala Powder – 1/2 tsp
– Salt – 1 tsp
– Mustard oil – 1 tbsp

FOR THE CURRY:

Whole Garam Masalas & Spices:
– Green cardamoms – 4
– Black cardamom – 1
– Cloves – 4
– Cinnamon sticks – 3
– Bay leaf – 2
– Whole dry red chillies – 4

Masala Powders (to be mixed in water):
– Kashmiri Chilli Powder – 1 tsp
– Coriander Powder – 2 tsp
– Cumin powder – 1 tsp

– Ginger garlic paste – 1 tsp
– Sliced onions – 2 medium
– Mustard oil – 3 tbsp
– Beaten / Whisked curd – 2 tbsp
– Salt – 1/4 tsp
– Sugar – 1 tsp
– Garam Masala Powder – 1/2 tsp

Preparation :

– Make a paste of one onion & take out 2 tbsp of paste for the marinade.

Marination :

– Take a bowl & add 4 tbsp of beaten thick curd. Add 2 tbsp of raw onion paste & 1 tsp of ginger garlic paste. Also add 1/2 tsp Turmeric Powder, 1 1/2 tsp Red Chilli Powder & 1/2 tsp Garam Masala powder. Mix well.
– Now take the cleaned & washed mutton pieces in another bowl & add 1 tsp of salt. Pour the marinade on it & 1 tbsp of raw mustard oil . Mix well.
– Set aside for a minimum of 2 hrs. This marinated mutton can also be kept overnight in the refrigerator.

PROCESS :

– Heat 3 tbsp of mustard oil in preferably a metal flat pan. Allow the mustard oil to smoke, then lower the heat & add the whole garam masalas.
– Next add the bay leaves & whole dry red chillies. Stir for around 30 secs.
– Add the sliced onions & sauté for 2 mins.
– Add 1 tsp of sugar & mix well. This will help in caramelizing the onions.
– Fry till onions are light brown in colour.
– Add 1 tsp of Ginger garlic paste & sauté for 3 mins.
– Pour in the masala mix ( Coriander powder, Cumin powder, Kashmiri Chilli Powder & water ) & sauté for 3-4 mins till oil separates.
– Add the mutton along-with the marinade. Sear on high heat till water dries up.
– Add 2 tbsp of beaten/ whisked curd . Mix well.
– Add 1/4 tsp salt & 1/2 cup water, mix well.
– Cover & cook on low heat for 10 mins.
– After 10 mins, uncover & scrape the brown bits from the bottom of the pan & mix. This will impart a dark colour to the gravy.
– Add 1/2 tsp garam masala powder. Mix well & add 1/2 cup of water. Cover & cook on low heat for 10 mins.

OVER THE NEXT 60 – 90 mins,
1. Add 1/2 cup water & mix
2. Cover for 10 mins
3. Uncover, scrape & mix
4. Repeat till meat is tender.

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