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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