Mutton Kosha, a beloved Bengali Mutton dish, features tender mutton pieces simmered in a thick, deeply flavourful onion and ginger-garlic gravy. The meat is slow-cooked with aromatic spices until meltingly soft. A final touch of Sunrise Meat Masala adds warmth to this rich, satisfying curry that's best relished with steamed rice or luchi.
Sunrise tip: For an even more tender mutton, marinate it with grated raw papaya for a couple of hours before cooking. The enzymes in papaya act as a natural meat tenderiser.
Time: 15 minutes
Heat Sunrise Mustard oil in a heavy-bottomed pan or kadhai. Add whole garam masala and bay leaves, and let them splutter for 2-3 minutes.
Mix the quartered onions and fry for 2-3 minutes until golden brown. Now, add the garlic paste and ginger paste, and fry for 2-3 minutes.
Pour in the tomato paste, green chilli paste, Sunrise Turmeric powder, Sunrise Red Chilli powder, salt to taste and fry for 2-3 minutes.
Time: 20 minutes
Now, add boiled mutton to the fried masala base and cook for 3-5 minutes.
Add Sunrise Coriander powder, Sunrise Cumin powder, and cook for 3-5 minutes.
Mix the mutton stock with the masala mutton. Cook again for 3-5 minutes.
Cover the pan with a lid and let it cook for another 3-5 minutes.
Time: 5 minutes
Open the lid, pour in sour curd, add Sunrise Meat Masala and cook for 3-5 minutes.
Time: 5 minutes
Once the mutton is fork-tender and the gravy has thickened. Give it a final stir.
Garnish with chopped coriander leaves if desired. Serve piping hot with steamed rice, pulao, or luchi.
Side Dish: Begun bhaja (fried eggplant slices), Aloo posto (potato with poppy seed paste)