Mutton Kosha (Bengali Slow-Cooked Spiced Mutton)

Preparation Time: 30 minutes

Cooking Time: 2 hours

Serves: 4-6

Ingredients:

1 kg mutton, cut into medium-sized pieces

2 large onions, finely sliced

2 tomatoes, finely chopped

3-4 green chilies, slit

4-5 cloves of garlic, minced

1-inch piece of ginger, grated

1/2 cup plain yogurt (curd)

2 tablespoons mustard oil

2 tablespoons ghee (clarified butter)

1 tablespoon garam masala powder

1 tablespoon Kashmiri red chili powder (for color, adjust spice level to taste)

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon red chili powder (adjust spice level to taste)

1 teaspoon sugar

1/2 teaspoon black pepper powder

4-5 green cardamom pods

4-5 cloves

2-inch cinnamon stick

2 bay leaves

Salt to taste

Fresh coriander leaves, for garnish

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Instructions:

Marination:

Wash the mutton pieces thoroughly and pat them dry with a paper towel.

In a large mixing bowl, combine the mutton with half of the grated ginger, half of the minced garlic, half of the turmeric powder, half of the red chili powder, and 1 tablespoon of mustard oil. Mix well, ensuring all the pieces are coated. Cover the bowl and let the mutton marinate for at least 30 minutes (or longer for better results).

Heat Oil and Ghee:

In a heavy-bottomed pan or a deep-bottomed pot, heat 1 tablespoon of mustard oil and 1 tablespoon of ghee over medium heat.

Temper Whole Spices:

Add the green cardamom pods, cloves, cinnamon stick, and bay leaves to the hot oil. Sauté for a minute until the spices release their aroma.

Sauté Onions and Green Chilies:

Add the finely sliced onions and slit green chilies to the pan. Cook the onions until they turn golden brown, stirring occasionally.

Add Tomatoes:

Add the finely chopped tomatoes to the pan and cook until they become soft and the oil starts separating from the mixture.

Spices and Yogurt:

Lower the heat and add the remaining grated ginger, minced garlic, cumin powder, coriander powder, Kashmiri red chili powder, black pepper powder, and turmeric powder. Mix well and sauté for 2-3 minutes to cook the spices.

Add the plain yogurt (curd) to the pan and stir until the masala is well combined.

Add Marinated Mutton:

Increase the heat to medium-high and add the marinated mutton to the pan. Mix well with the masala, ensuring all the pieces are coated.

Slow Cook the Mutton:

Cover the pan and let the mutton cook on medium-low heat for about 1.5 to 2 hours or until the mutton is tender and cooked thoroughly. Stir occasionally to prevent sticking, and if required, add a little water to maintain the desired consistency.

Seasoning and Garnish:

Once the mutton is cooked, add garam masala powder, sugar, and salt to taste. Mix well and let it simmer for another 5 minutes to allow the flavors to meld.

Turn off the heat and garnish with fresh coriander leaves.

Serve:

Mutton Kosha is ready to be served. Serve it hot with steamed rice, luchi, or paratha, and enjoy the delicious and aromatic Bengali slow-cooked mutton.

Note: The cooking time may vary depending on the tenderness of the mutton, so adjust the cooking time accordingly. Mutton Kosha tastes even better when prepared a few hours in advance or reheated the next day as the flavors intensify with time.