Mutton Kosha

When it comes to festive Bengali cuisine, Mutton Kosha holds a special place. The word kosha itself describes the cooking technique—slowly cooking meat over low heat while continuously stirring it with spices, allowing the oil to separate and the rich masala to coat every piece of meat.

This traditional Bengali cooking method has been cherished for generations. Onions, ginger, garlic, and a blend of whole and ground spices are slowly cooked with the meat to create a rich, flavourful gravy. As mutton dishes became increasingly popular at Kolkata’s old-school eateries and traditional Bengali feasts, Mutton Kosha emerged as one of the most loved highlights of festive meals.

The Puja holidays, a house full of relatives, a large kadai simmering in the kitchen, and the irresistible aroma of spices being slowly cooked—all these cherished memories are closely associated with Mutton Kosha. Served with steamed rice, basmati pulao, or luchi, this tender mutton coated in thick, flavourful masala continues to be an enduring favourite on the Bengali festive platter.

Ingredients

• Mutton – 750 g

• Onions, finely chopped – 3

• Potatoes – 3

• Sour yogurt – ½ cup

• Ginger paste – 1 tbsp

• Garlic paste – 1 tbsp

• Shalimar's Chef Spices Cumin Powder – 1 tsp

• Shalimar's Chef Spices Coriander Powder – 1½ tsp

• Shalimar's Chef Spices Kashmiri Red Chilli Powder – 1 tsp

• Shalimar's Chef Spices Turmeric Powder – ½ tsp

• Shalimar's Chef Spices Garam Masala Powder – 1 tsp

• Cinnamon sticks – 2 pieces

• Green cardamom – 4

• Cloves – 4

• Bay leaves – 2

• Green chillies – 3

• Shalimar's Mustard Oil – 5 tbsp

• Salt – to taste

• Sugar – ½ tsp

• Water – as required

  
  

Method

1. Marinate the mutton: In a bowl, combine the mutton with sour yogurt, ginger paste, garlic paste, turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, and salt. Mix well and leave to marinate for some time.

2. Temper the whole spices: Heat Shalimar's Mustard Oil in a kadai. Add the cinnamon, cardamom, cloves, and bay leaves, and let them release their aroma.

3. Fry the onions: Add the chopped onions and sauté until they turn golden brown.

4. Kosha the mutton: Add the marinated mutton and cook over medium-low heat, stirring regularly. Continue cooking until the masala thickens and the oil begins to separate.

5. Add the potatoes: Add the potatoes and sugar, then continue cooking for a few more minutes so the potatoes absorb the flavours of the masala.

6. Cook until tender: Pour in enough hot water, cover, and cook until the mutton becomes tender. Stir occasionally and add more hot water if needed.

7. Finish and serve: Add the garam masala powder and green chillies. Cover and let the mutton cook on low heat for a few more minutes. Serve hot with steamed rice, basmati pulao, or luchi.