Description
Experience the bold flavors of Mutton Kosha, a traditional dish featuring tender mutton simmered in a spicy, aromatic gravy. Perfectly complemented by steamed rice or naan, this hearty meal is a delight for meat enthusiasts.
Ingredients
Scale
- 1 kg mutton, cut into pieces
- 4 tablespoons mustard oil
- 2 large onions, finely sliced
- 2 tablespoons ginger-garlic paste
- 2–3 green chilies, slit
- 2 medium tomatoes, chopped
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- Salt, to taste
- 1 cup water (adjust as needed)
- Fresh coriander leaves, for garnish
Instructions
- Start by washing the mutton pieces thoroughly under cold running water to remove any impurities and excess blood.
- Drain the mutton and pat it dry with a clean kitchen towel to achieve a good sear when cooking.
- In a large bowl, marinate the mutton with salt, turmeric powder, and half of the red chili powder. Mix well and let it sit for at least 30 minutes.
- In a heavy-bottomed pot or a pressure cooker, heat the mustard oil over medium heat until hot but not smoking.
- Add the finely sliced onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and slit green chilies, sautéing for another 2-3 minutes until the raw smell disappears.
- Add the chopped tomatoes and cook until they soften and break down, about 5-7 minutes.
- Add the marinated mutton to the pot, stirring well to coat the meat with the onion-tomato mixture.
- Add the remaining red chili powder, coriander powder, cumin powder, and salt. Mix thoroughly.
- Cook the mutton on medium heat for about 10-15 minutes, stirring occasionally.
- Add about 1 cup of water to the pot, adjusting based on your desired consistency.
- Cover the pot and let it cook on low heat for about 1.5 to 2 hours, or 3-4 whistles in a pressure cooker, allowing the pressure to release naturally.
- Check the consistency of the gravy; add more water if too thick or increase heat to reduce if too thin.
- Sprinkle garam masala powder over the cooked mutton and stir gently.
- Let the mutton rest for about 5-10 minutes before serving.
- Chop fresh coriander leaves and sprinkle over the mutton for freshness and color.
- Serve hot with steamed rice, parathas, or naan, and offer extra green chilies on the side for those who enjoy a spicy kick!
Notes
- Adjust the spice levels according to your preference by modifying the amount of red chili powder and green chilies.
- For a richer flavor, consider marinating the mutton overnight.
- Prep Time: 30 minutes
- Cook Time: 120 minutes