Bengali Style Mutton Kosha | Slow Cooking Method

Hello Everyone, 

Hope you all are doing well and good. I've decided to post all my blog posts every Sunday but a few days ago I have done a poll on my Instagram regarding this recipe and many of you voted 'Yes' and also personally requested me to write a detailed blog on this particular mutton recipe. So this recipe is for you guys. I'm posting this a day earlier so that you can cook this for your Sunday Lunch.

Belonging from a Bengali household I am a big foodie from childhood. I love eating and experimenting new recipes with the simplest ingredients. This Mutton Kosha is my favourite recipe from my mother's cookbook and hence in this lockdown I have tried to cook this and also modified this recipe a bit.

You can have this rich and spicy Mutton Kosha with Luchi/Pulao/Rice.  This recipe is cooked in a Slow Cooking Method and will take hours to get the perfect results. So take your time and have some paitence toh cook this.The measurements used in this recipe is for 750gms of mutton.

Marination:-

1. 1 cup CURD

2. 2 tbsp MUSTARD OIL

3. 1tsp SALT

4. 1tbspTURMERIC POWDER

5. 1 tbsp RED CHILLI POWDER

6. 1 tbsp KASHMIRI RED CHILLI POWDER

7. 1 tbsp Ginger Paste

8. 1 tbsp Garlic Paste

9. 2 tbsp Raw Papaya Paste

Tempering:-

1. 2 /3 medium sized Bay leafs

2. 4/5 Cardamom

3. 3 Cloves

4. 4/5 Black Peppercorns

Potatoes:-

Now potato has a separate fanbase in Kolkata and Mutton Kosha is not Mutton Kosha without Aloo.

Marinate the potatoes with Salt, Turmeric Powder and Red Chilli Powder and fry well.

Ingredients for the gravy:-

1. 9-10 medium sized sliced Onions for the Birista

2. 4 finely chopped onions for the gravy

3. 2 tbsp Ginger Paste

4. 2 tbsp Garlic Paste

5. Green Chillies

6. Ghee 

7. Salt as per taste

8. 2 tsp Sugar

9. 1tsp Red Chilli Powder

10. 1tsp of Turmeric Powder

11. 1 cup tea liquor

Process:-

•So let's start with the Marination.

-Take 750 grams of Mutton and marinate it with Curd, Mustard Oil, Salt, Turmeric Powder, Red Chilli Powder, Kashmiri Red Chilli Powder, Ginger Paste, Garlic Paste and Raw Papaya Paste. The measurements has been mentioned earlier.

-After marination rest the marinated mutton for 2/3 hours. It will be better if you rest the mutton overnight. It will help you to cook fast.

-Now many of may think why am I using Raw Papaya Paste so here's your answer to your question. Raw Papaya Paste will work as a natural tenderizer. Since I am using the Slow Cooking Method the raw papaya paste will tenderize the mutton pieces and will help you to cook easily.

• Let's fry the sliced onions for the Birista.

-Take 9-10 medium sized onions and chop them finely into slices.

- Heat the Kadhai and add 4 tbsp of Mustard Oil.

- Add the onion slices and when it turns into light brownish in colour add 1 tsp of salt and 1tsp of sugar. Sugar will help to caramelize the onions.

- Take it out when it turns dark brown in colour.

- After taking the Birista out rest it aside to cool it down. When it cools down make the Birista Paste for the gravy.

•After all these finally let's make the gravy.

For the gravy-

- Heat the same Kadhai and add 8/9 tbsp of mustard oil and 4 tbsp of ghee.

- Add the temperings(as mentioned earlier) and sautee it for a few minutes.

- Now add 4 finely chopped onions and green chillies. Fry well!

- After frying the onions for 7-8 minutes add 2 tbsp of ginger and garlic paste of each, 1tsp of turmeric powder 1tsp of red chilli powder and the Birista Paste.Fry well for 2/3 minutes.

-After frying it well now add the marinated mutton pieces and stir well with the previously added masalas.

- In Bengali this process is called "Koshano". It is a process where the Mutton is mixed and stired well will the spieces .

- Mix them until and unless the oil separates.

- Add splashes of water so that your masala doesn't burn.

-  Now cover the Kadhai with a lid and slow cook for 30/40 mins.

- After 30/40 mins open the lid and add the fried potatoes. Add half cup of water and  slow cook for the next 50/60 mins. Stir it in intervals .

- Now after 50/60 minutes when your mutton softens add 2 tsp of ghee, salt as per taste,1/2 tsp of sugar and 1 cup of tea liquor. The liquor will help you to attain the dark red colour for your gravy. Slow cook for the next 15/20 mins.

- Now your Mutton Kosha will turn deep red in colour.

- Add 1tsp of Garam Masala and ghee before you turn off the gas.

So this is the recipe. I know this is a long process and many of you will find the pressure cooking method to be the easiest. But trust me mutton cooked in the slow cooking method has a different taste and tastes much better. Do try it once and if you try this don't forget to tag me in Instagram. If you are not following me there then click here to follow me. For more food stories you can also follow me at FACEBOOK and ZOMATO. Till then take care and eat well.