| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
people
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Ingredients
For marinade:
- 1 medium onion
- 2 garlic cloves
- 2 tbsp Yoghurt
- salt as needed
- 1 tsp turmeric
- ½ tsp garam masala
For curry:
- 1 kg bone-in mutton
- 6 Bay leaves
- 4 Dry red chillies
- 10 cloves
- 1 large cinnamon stick
- 1 Black cardamom
- 10 green cardamoms
- 4-5 green chillies finely chopped
- 3 garlic cloves finely chopped
- 1½ inch ginger minced
- 2 tsp coriander powder
- 2 tsp Cumin Powder
- 2 tsp Kashmiri red chilli powder
- water as needed
- 1 tbsp ghee
- 1 cup Yoghurt
- 1 tbsp Sugar
- salt as needed
- 2 Medium onions thinly sliced
- Mustard Oil as needed
Ingredients
For marinade:
For curry:
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Instructions
- Blend all the marinade ingredients into a smooth paste. In a bowl, add mutton and marinade paste. Mix well, cover with a cling wrap and refrigerate for about 8 hours. In a mortar-pestle, crush garlic and chillies into a coarse paste.
- In a wok, heat mustard oil and add dry red chillies, bay leaves, black and green cardamoms, cinnamon and cloves. Sauté until slightly fragrant and then add onions. Cover and fry until brown for about 15 minutes on medium-low flame. Add the crushed garlic-chilli paste with minced ginger and sauté for about 3-5 minutes.
- Meanwhile, in a small bowl, mix all the powdered spices with a few tablespoons of water and add this mixture to the curry. Cook for another 10 minutes and then add marinated mutton along with the marinade. Stir well and cook for about 12-15 minutes while stirring continuously.
- Whisk the yoghurt, add it to the curry and mix well. Switch the flame to high and add salt and sugar. Slow cook on medium flame while stirring and then add hot water as needed and stir. Cover for about a minute, stir and scrape the bits at the bottom and cover again – repeat the process.
- After 90 minutes of slow cooking, the mutton becomes darker and darker. Once the mutton is cooked and becomes dark enough, add water as needed and cook until the mutton is soft and tender.
- Garnish with slit green chillies and a dollop of ghee. Serve hot with naan or mishti pulao.
Recipe Notes
Recipe Tip While cooking, keep a tab on the browning of the curry. Stir often to avoid the curry from burning. Share your version of this recipe Have you tried Bengali-style Golbari Mutton Kosha yet? We would like to know your version, so don’t forget to share your recipe with us. Frequently Asked Questions What portions of mutton are best for this recipe? You can use raan (legs), ribs, shoulder portions and fat of mutton. Can I pressure cook the mutton to reduce the cooking time? Yes. You can pressure cook the mutton after stir-frying all the ingredients for about 6-8 whistles. However, the number of whistles may vary based on the portions used.