Bengali Style Mutton Kosha | How to make Bengali Style Mutton Kosha

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By Maniparna Sengupta Majumder
Created on 29th Feb 2016
  • Bengali Style Mutton Kosha, How to make Bengali Style Mutton Kosha
Bengali Style Mutton Koshaby Maniparna Sengupta Majumder

About Bengali Style Mutton Kosha

It is my mothers recipe and everybody goes gaga over it while licking their fingers.

Bengali Style Mutton Kosha is a delicious dish which is liked by people of all age groups. Bengali Style Mutton Kosha by Maniparna Sengupta Majumder has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Bengali Style Mutton Kosha at many restaurants and you can also prepare this at home. This authentic and mouthwatering Bengali Style Mutton Kosha takes 15 minutes for the preparation and 90 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Bengali Style Mutton Kosha is a good option for you. The flavour of Bengali Style Mutton Kosha is tempting and you will enjoy each bite of this. Try this Bengali Style Mutton Kosha on weekends and impress your family and friends. You can comment and rate the Bengali Style Mutton Kosha recipe on the page below.

  • Prep Time15mins
  • Cook Time90mins
  • Serves6People
Bengali Style Mutton Kosha

Ingredients to make Bengali Style Mutton Kosha

  • 1 kg mutton (cabrito)
  • 3/4 medium sized potatoes cut into equal halves (Optional)
  • 4/5 tbsp of mustard oil
  • 3-4 medium sized onions
  • 4/5 whole cardamom
  • 1/2 cinnamon stick
  • 2/3 bay leaf
  • A pinch of sugar
  • To marinate the mutton:
  • 15/20 cloves of garlic
  • 2-inch thick ginger
  • 2 tsp turmeric powder
  • 1 1/2 tsp red chili powder (you can add more if you want it spicier)
  • 1 1/2 tsp coriander powder
  • Salt as required
  • 4 heaped tbsp of yoghurt

How to make Bengali Style Mutton Kosha

  1. Grind the onions, ginger and garlic together in a mixer to make a smooth paste.
  2. Wash and clean the mutton. Add to it all ingredients for the marinade, some mustard oil, and half of the ginger-garlic-onion
  3. Heat 2 tbsp mustard oil in a wok. Fry the potatoes till they turn golden brown. Keep them aside.
  4. Heat the remaining mustard oil. Add the bay leaves, cardamom and cinnamon to it along with the sugar.
My Tip: Adding a pinch of sugar to the mutton helps add a touch of caramelization, increasing the colour and the flavour.

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