Mutton Kosha – Bengali Style Spicy Goat Curry

Mutton kosha is a dish that we love to eat but don’t make often because consuming too much red meat is not good for health. But whenever I make, it should be rich hot & spicy. The above pic tells you how rich and delicious it is. I put little extra touch of mine in the last step of the method. So try this and let me know.  🙂

For marinade:

• Mutton: 1 Kg
• Ginger-garlic paste: 1/2 tbsp
• Curd: 100gm
• Salt to taste
• Turmeric powder: 1/4 tsp
• Red chilli powder: 1/2 tbsp

Other ingredients

• Onion paste: 3 (large)
• Ginger-garlic paste: 1/2 tbsp
• Turmeric powder: 1/4 tsp
• Red chilli powder: 1/2 tbsp
• Cumin powder: 1/2 tbsp
• Coriander powder: 1/2 tbsp
• Garam masala powder: 1/2 tbsp
• Whole garam masala/ spices: cardamom (4), Cinnamon sticks (2), Bay leaves (2)
• Oil: 100 ml
• Ghee: 2 tbsp
• Salt to taste
• Mustard seeds: 1/4 tsp
• Cashew nuts & raisins: 10-12 ( for garnishing)

• Marinate the mutton for at least 2 hours with all the ingredients that mentioned in For marinade section.
• Heat oil in a pan/ kadhai.
• Temper the oil with all Whole garam masala/ spices. Wait until they stop crackling sound.
• Add onion paste and ginger-garlic paste. Sauté for 2-3 minutes.
• Now add red chilli powder, cumin powder, coriander powder and garam masala powder. Cook it until raw smell go out and oil leaves from the spices.
• Add marinated mutton and cook for 10-15 minutes on medium-high flame.
• Add 2 cups of water and cook for another 5 minutes.
• Now place the mutton in the pressure cooker and cook up to 5-6 whistles until meat is tendered.
• In another tadka pan, heat ghee/ clarified butter. Put mustard seeds. When it crackles, add Cashew nuts & raisins. Fry it for a minute.
• Put this on the top of the cooked mutton.
• And it is done. Serve with rice or roti.. slurrrrrrrrrrrp. Delicious.