Golbari-style Mutton Kosha is a famous Bengali dish known for its deep, rich, and spicy flavor. Golbari, a legendary eatery in Kolkata, popularized this dish. Here's how you can make it:
### Ingredients:
**For Marination:**
- Mutton (Goat meat) – 500 gms
- Yogurt – 3 tbsp
- Turmeric powder – ½ tsp
- Salt – to taste
**For Kosha (cooking):**
- Mustard oil – 4-5 tbsp
- Onion – 3 large, thinly sliced
- Ginger paste – 1½ tbsp
- Garlic paste – 1 tbsp
- Green chilies – 3-4 (adjust to taste)
- Tomato – 1 medium, finely chopped
- Bay leaf – 1
- Whole garam masala (Cinnamon stick – 1-inch, Cloves – 3, Green cardamom – 3)
- Dry red chilies – 2
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Red chili powder – 1½ tsp (adjust as per spice level)
- Garam masala powder – ½ tsp
- Sugar – 1 tsp (optional, to balance flavors)
- Salt – to taste
- Hot water – as required for gravy
- Fresh coriander leaves – for garnishing
### Instructions:
**Step 1: Marinate the Mutton**
1. Clean and wash the mutton thoroughly.
2. Marinate the mutton with yogurt, turmeric powder, and salt. Mix well and let it rest for 2-3 hours (or overnight for the best result).
**Step 2: Prepare the Kosha (Slow-Cooked Mutton)**
1. Heat mustard oil in a deep, heavy-bottomed pan or kadhai until it reaches its smoking point. Then, reduce the heat.
2. Add bay leaf, whole garam masala (cinnamon, cloves, cardamom), and dry red chilies. Sauté for a few seconds until aromatic.
3. Add thinly sliced onions and sauté them over medium heat until they turn golden brown. This step is crucial for the deep flavor of the dish.
4. Add ginger and garlic paste and cook until the raw smell disappears.
5. Add chopped tomatoes and green chilies. Cook until the tomatoes turn soft and the oil starts to separate from the masala.
6. Now add cumin powder, coriander powder, red chili powder, and salt. Cook the masala on low heat, stirring frequently, until oil separates.
7. Add the marinated mutton and sauté on medium heat. This step, known as "kosha," involves slow-cooking the meat until it is coated in the masala and starts releasing oil. This step should take around 15-20 minutes. Stir frequently to avoid burning.
8. Once the mutton is well browned and cooked with the spices, add hot water (about 1-2 cups, depending on how much gravy you want). Cover the pan and let it cook on low heat until the mutton becomes tender. This may take around 1-1.5 hours, depending on the quality of the meat.
9. Check occasionally and add more water if needed, while stirring gently.
10. Once the mutton is tender and the gravy has thickened to your liking, adjust the seasoning, and sprinkle garam masala powder.
11. Garnish with freshly chopped coriander leaves and serve hot.
### Serving Suggestions:
Golbari-style Mutton Kosha pairs well with paratha, luchi (Bengali fried flatbread), or steamed rice.
Enjoy the rich and bold flavors of this iconic dish!
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