Mutton Kosha is a delicious Bengali dish that features tender pieces of mutton (goat meat) cooked in a rich and flavorful gravy.
It is a popular dish in Bengali cuisine and is often served during special occasions, celebrations, and festive gatherings.
The word “kosha” in Bengali refers to the process of slow-cooking or sautéing the meat in a thick, well-spiced gravy until it reaches a state of deep caramelization.
This slow-cooking technique helps to intensify the flavors and tenderize the meat, resulting in a dish that is packed with robust flavors. Follow my simple recipe to surprise your guests
Key Takeaways:
- Mutton Kosha is a popular Bengali dish featuring tender mutton cooked in a rich and flavorful gravy.
- Mutton Kosha has a rich and robust taste with a moderate to high level of spiciness.
- It combines aromatic spices, caramelized onions, tangy yogurt, and tender meat to create a well-balanced and satisfying flavor profile.
- Mutton Kosha pairs well with steamed rice, pulao, roti, naan, luchi, or poori, allowing you to enjoy the flavorful gravy and meat with different accompaniments.
- Mutton Kosha can be substituted with chicken kosha or mutton curry made with lamb meat. For veg alternatives, try paneer or mushroom bhuna.
The Ingredients
- Mutton – 1 Kg (cut and cleaned)
- Onions – 2 Nos
- Ginger garlic paste – 2 Tablespoons
- Yoghurt – 100 gms
- Cinnamon Stick – 2 Nos
- Cardamom – 5 Nos
- Cumin seeds – Half Spoon
- Bay Leaf – 2 Nos
- Cloves – 2 Nos
- Black Pepper – 5 Nos
- Turmeric – 1 Tablespoon
- Kashmiri Red Chili Powder – 1 Tablespoon
- Red Chili Powder – 1.5 Tablespoon
- Sugar – Half Spoon
- Roasted Masala Powder (grinded roasted coriander, dry chili, cumin seeds)
- Coriander powder – Half Spoon
- Cumin powder – Half Spoon
- Javitri – ⅕ tablespoon
- Nutmeg – ⅕ tablespoon
- Salt – As required
How to Cook Mutton Kosha (Step by Step Images)?
1. Heat the fireplace or chulha or gas oven, heat a brass kadai or any wok you like to use for the cooking.
2. Add oil and heat the wok.
3. When the oil is hot, add all the whole spices like Cinnamon Stick, Cardamon, Cumin, Bay Leaf, Cloves, Black Pepper.
4. Add the chopped onions, fry it lightly and add the mutton pieces.
5. Stirring mutton nicely.
6. Add ginger garlic paste and stir fry it. When the raw aroma of the ginger & garlic paste goes out then add all the powder masalas like Turmeric, Kashmiri Red Chili Powder, Red Chili Powder, Sugar, Coriander, Dry Chili, Cumin, Coriander, Cumin and half spoon salt.
7. Sauté it for 10 mins. Cover it with a lid so that the water comes out from the mutton.
8. Add Nutmeg as required and the beaten yogurt, and mix it quickly so that the yogurt does not get bubbles in it.
9. Keep it for 5 mins and add lukewarm water (if you give normal water then it will slow the boiling process) as required to cook the mutton.
10. Cook it on low heat. After 25 mins add the garam masala and stir it well. By this time the mutton will get well cooked and your Mutton Kosha is ready. Serve it steamed rice, pulao, roti, naan, or paratha.
Recipe Card:
Mutton Kosha (Kosha Mangsho)
Ingredients
- 1 kg Mutton (cut and leaned)
- 2 pieces Onion (chopped)
- 2 tablespoons Ginger garlic paste
- 100 grams Yogurt
- 2 pieces Cinnamon Stick
- 5 pieces Cardamom
- ½ tablespoon Cumin seeds
- 2 pieces Bay Leaf
- 2 pieces Cloves
- 5 pieces Black Pepper
- ⅕ tablespoon Javitri
- ⅕ tablespoon Nutmeg
- 1 tablespoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder
- 1½ tablespoon Red Chili Powder
- ½ tablespoon Sugar
- ½ tablespoon Coriander Powder
- ½ tablespoon Cumin Powder
- 1 tablespoon Roasted Garam Masala (grinded dry roasted coriander seeds, dry chili, and cumin seeds
- Salt to taste
Instructions
- Heat the fireplace or chulha or gas oven, heat a brass kadai or any wok you like to use for the cooking.
- Add oil and heat the wok.
- When the oil is hot, add all the whole spices like Cinnamon Stick, Cardamon, Cumin, Bay Leaf, Cloves, Black Pepper.
- Add the chopped onions, fry it lightly and add the mutton pieces.
- Stirring mutton nicely.
- Add ginger garlic paste and stir fry it. When the raw aroma of the ginger & garlic paste goes out then add all the powder masalas like Turmeric, Kashmiri Red Chili Powder, Red Chili Powder, Sugar, Coriander, Dry Chili, Cumin, Coriander, Cumin and half spoon salt.
- Sauté it for 10 mins. Cover it with a lid so that the water comes out from the mutton.
- Add Nutmeg as required and the beaten yogurt, and mix it quickly so that the yogurt does not get bubbles in it.
- Keep it for 5 mins and add lukewarm water (if you give normal water then it will slow the boiling process) as required to cook the mutton.
- Cook it on low heat. After 25 mins add the garam masala and stir it well. By this time the mutton will get well cooked and your Mutton Kosha is ready. Serve it steamed rice, pulao, roti, naan, or paratha.
