Mutton Kosha Recipe
Ingredients
Marinade Ingredients
Curry Ingredients
Instructions
  1. Finely slice your onions. Heat 2 tbsp of mustard oil in your pressure cooker to fry half the onions and 2 dried red chillies. Once fried and cooled, make a paste of this in your grinder.
  2. Lower the heat and add the remaining mustard oil to the wok. Crush your bay leaves and add them to the oil along with the cloves, cinnamon, cardamon, tsp of sugar and a tsp of salt.
  3. Add the other half of the sliced onions in, only when the whole spices begin to splutter. Allow the onions to fry until golden brown. Midway through frying the onions, add in the 2 tbsp of Kashmiri chilli powder for colour and 1 tsp regular chilli powder for heat.
  4. When the sliced onions are almost golden, add in the onion paste you made earlier.
  5. Once the raw smell of the spices goes away then you can add in your mutton. Brown your mutton evenly then add in a cup of water and pressure cook it for 3-4 whistles.
  6. Transfer your dish to a wok at this stage to begin the kosha or slow cooking. Cover your wok and on a low flame cook the meat until all the water evaporates, stirring occasionally. Eventually the colour will darken.
  7. When you are happy with the colour of your curry, and the mutton is cooked, add in a little garam masala powder and check the seasoning.
  8. Finally serve hot with rice or puris.
Recipe Notes

A lot of people also enjoy adding potatoes to this dish, so that’s something to consider if you’re a big potato fan. A spoonful of ghee, fried onions and garlic or fresh coriander and mint, make for great toppings. The dish really develops a stronger flavour when eaten the next day as well. Tip: If you don’t have time to slow cook your mutton kosha in a wok, after 4 whistles you can lower your heat and cook it for 20 minutes in the pressure cooker or instant pot. What are you waiting for? Try this dish out and you won’t be disappointed!

Print Recipe
 Mutton Kosha Recipe
Course Main Dish
Cuisine Indian
Servings
Ingredients
Marinade Ingredients
Curry Ingredients
Course Main Dish
Cuisine Indian
Servings
Ingredients
Marinade Ingredients
Curry Ingredients
Instructions
  1. Finely slice your onions. Heat 2 tbsp of mustard oil in your pressure cooker to fry half the onions and 2 dried red chillies. Once fried and cooled, make a paste of this in your grinder.
  2. Lower the heat and add the remaining mustard oil to the wok. Crush your bay leaves and add them to the oil along with the cloves, cinnamon, cardamon, tsp of sugar and a tsp of salt.
  3. Add the other half of the sliced onions in, only when the whole spices begin to splutter. Allow the onions to fry until golden brown. Midway through frying the onions, add in the 2 tbsp of Kashmiri chilli powder for colour and 1 tsp regular chilli powder for heat.
  4. When the sliced onions are almost golden, add in the onion paste you made earlier.
  5. Once the raw smell of the spices goes away then you can add in your mutton. Brown your mutton evenly then add in a cup of water and pressure cook it for 3-4 whistles.
  6. Transfer your dish to a wok at this stage to begin the kosha or slow cooking. Cover your wok and on a low flame cook the meat until all the water evaporates, stirring occasionally. Eventually the colour will darken.
  7. When you are happy with the colour of your curry, and the mutton is cooked, add in a little garam masala powder and check the seasoning.
  8. Finally serve hot with rice or puris.
Recipe Notes

A lot of people also enjoy adding potatoes to this dish, so that’s something to consider if you’re a big potato fan. A spoonful of ghee, fried onions and garlic or fresh coriander and mint, make for great toppings. The dish really develops a stronger flavour when eaten the next day as well. Tip: If you don’t have time to slow cook your mutton kosha in a wok, after 4 whistles you can lower your heat and cook it for 20 minutes in the pressure cooker or instant pot. What are you waiting for? Try this dish out and you won’t be disappointed!