The Bengali Banquet: A Fragrant Mutton Kosha (At Home!)

Mutton Kosha is a beloved Bengali dish featuring slow-cooked mutton in a flavorful gravy. This recipe provides a detailed guide for making it at home. Key steps include marinating the mutton in a yogurt-based paste, frying onions until golden brown, and simmering everything until the meat is tender. Enjoy the rich, aromatic curry with steamed rice for a satisfying meal.

Ingredients

• For the Marinade
  • 100 g quartered onions
  • 5 g roughly chopped garlic
  • 100 g yogurt
  • 15 g salt
  • Turmeric powder
  • Shahi garam masala

• For the Curry
  • 400 g mutton pieces
  • 400 g thinly sliced onions
  • Mustard oil
  • Water (as needed for desired gravy consistency)
  • 150-200 g yogurt (beaten until lump-free)
  • 8 g salt
  • 10 g sugar

Instructions

Marinate the Mutton

Grind the marinade ingredients (onions, garlic, yogurt, salt, turmeric powder, and garam masala) into a smooth paste. Coat the mutton pieces thoroughly with the paste, ensuring it reaches all the nooks and crannies. Marinate for at least 4-6 hours, preferably overnight, in the refrigerator.

Cook the Onions

Heat mustard oil in a large pan. Add the sliced onions and fry on medium heat for about 15 minutes until light brown.

Add the Mutton

Add the marinated mutton to the pan and fry on high heat for 15 minutes, stirring frequently to prevent sticking.

Simmer the Curry

Once the mutton is browned, add water (as much as you like for the gravy consistency). Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the mutton is tender.

Finishing Touches

Add the beaten yogurt, salt, and sugar. Mix well and continue simmering for another 10-15 minutes.

Tips

• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the mustard oil when frying the onions.
• You can adjust the amount of chili powder depending on your spice preference.
• Traditionally, mutton kosha is served with steamed rice.

Enjoy this delicious Mutton Kosha at home!