Kolkata Famous Golbari Style Mutton Kosha
Kolkata Famous Golbari Style Mutton Kosha
Cooking Instructions
- 1
Wash the mutton well. Mutton should have some fat in it.
- 2
Grind ginger, garlic and green chillies together to make a smooth paste. Grind the raw papaya separately to make a smooth paste.
- 3
Add the ginger garlic chilli paste and papaya paste to the mutton. Add turmeric powder and mustard oil to the mutton.
- 4
Give the mutton a nice massage with all these ingredients using your palm.
- 5
Keep in fridge for 4 to 5 hours for marination. (overnight marination is preferable).
- 6
Heat a kadhai. Add all the whole spices and dry roast until there's a nice aroma of the spices. Do not burn.
- 7
Once done grind them altogether to make roasted masala powder.
- 8
Add the curd in a bowl and beat well using fork to avoid any lump. Add coriander powder and turmeric powder and mix well. Keep aside.
- 9
Chop onions and divide it into two parts to make beresta and onion paste. Grind ginger garlic together to make paste.
- 10
Add two tablespoons oil in kadhai. Add the chopped onions and fry until a nice brown colour to make beresta. But do not burn it.
- 11
Once done, take it out from kadhai. Let it cool in room temperature and grind it to a smooth paste.
- 12
In the remaining oil, add onion paste, ginger garlic paste. Cook for around 5 to 7 minutes until the raw smell is gone.
- 13
Add the curd, coriander powder and turmeric powder mixture to the kadhai. Cover and cook for another 5 minutes. Remember to keep the flame low.
- 14
Add the homemade roasted masala powder and mix well.
- 15
Add beresta and mix well. Cover and cook for another few minutes till the masala leaves the oil in it.
- 16
Add red chilli powder. Add salt (as required) and sugar. Add honey. Altogether give a nice stir. Again cover and cook for a few minutes more.
- 17
Add the marinated mutton to the kadhai. Mix well. Cover and cook in a low flame for one hour or so. Stir occasionally so that it doesn't stick to the kadhai bottom.
- 18
You will see the change in colour gradually. While cooking, the colour will change to blackish maroon gradually but remember not to burn it to get the colour.
- 19
If the mutton looks dry add 1/2 cup hot water and then cover and cook. But in an ideal case, try not to use water.
- 20
When it's done, add 1 tablespoon ghee and mix well. Switch off the flame.
- 21
Remember the mutton should be cooked in low flame. It needs a lot of patience and practice as well. But the final outcome worth your patience and time.
- 22
Serve with roti/ paratha and salad.
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