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)
Method:
- 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.
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