Name: Mutton Kosha recipe by Moumita Malla at BetterButter
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 2
Ingredients: 500 gm goat meat; 4onions (chopped ); 1/4 cup garlic paste +1 tablespoon garlic paste; 4 tablespoons ginger paste +1 tablespoon ginger paste; 4 teaspoons dry red chilli paste(soak 6 dry red chilies into warm water for 30 minutes then drain the water and grind it using little water; 2 teaspoon turmeric powder; 2 teaspoon coriander powder; salt to taste; 1/2 cup curd; 2 teaspoons red chili powder; 2 teaspoon garam masala(dry roast 1 chinamon stick, 4 green cardamom, 5 cloves and then grind to make a fine powder ); 3/4cup mustard oil + 1/4 cup +2 tablespoon ghee or clarified butter; FOR TEMPERING; 2 bay leaves 3 whole cardamoms 3 cloves ½ inch long cinnamon stick 1 tsp of sugar

Ingredients Serving: 2

500 gm goat meat
4onions (chopped )
1/4 cup garlic paste +1 tablespoon garlic paste
4 tablespoons ginger paste +1 tablespoon ginger paste
4 teaspoons dry red chilli paste(soak 6 dry red chilies into warm water for 30 minutes then drain the water and grind it using little water
2 teaspoon turmeric powder
2 teaspoon coriander powder
salt to taste
1/2 cup curd
2 teaspoons red chili powder
2 teaspoon garam masala(dry roast 1 chinamon stick, 4 green cardamom, 5 cloves and then grind to make a fine powder )
3/4cup mustard oil + 1/4 cup +2 tablespoon ghee or clarified butter
FOR TEMPERING
2 bay leaves 3 whole cardamoms 3 cloves ½ inch long cinnamon stick 1 tsp of sugar

Instructions

Beat the curd and add 1 tablespoon ginger, 1 tablespoon garlic and 1 teaspoon red chilli paste,mix well and rub it to the mutton,add 1/2tsp turmeric powder and salt and mix it well,keep it overnight or 6 to 7 hours in the fridge.
Add all garam masala ingredients of tempering into the mortal pestle and crush them little bit. Then temper the oil with these bay leaf,crushed cinnamon stick,cloves,and green cardamom. Also add sugar to it. The sugar gives a nice red colour to the gravy.
Add chopped onions , fry until golden brown.
Add remaining ginger, garlic and red chilli paste, fry until the raw smell of masala paste goes away.
Now add the marinated mutton and mix well. Add coriander, red chilli powder and remaining turmeric powder and stir,add salt and mix.
Stir to mix everything together and cook on low flame. Cover and let it cook for sometime and then stir so that it does not burn.
Keep doing this process for 1 hour 30 minutes or more till the mutton is soft and all the water is released.
In between, uncover and stir to prevent burning at the bottom in every 15 minutes.if required sprinkle some water.
In between, uncover and stir to prevent burning at the bottom in every 15 minutes.if required sprinkle some water.
Once mutton is soft,open the cover and add remaining ghee and powdered garam masala,cover and cook for 2 minutes
Serve Mutton Kosha with hot steamed rice , luchi( BengaliStyle Poori ) or Basonti polau, but me and my family members love to eat Kosha Mangsho or Mutton Kosha with hot steamed rice.

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