🇮🇳 India · Food
Mutton Kosha
By eatmundo · August 3, 2026
A slow-cooked, rich Bengali mutton curry characterized by its thick, dark gravy and aromatic spice blend. This dish is a festive staple, perfect for long family lunches.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 3 tablespoons of mustard oil in a heavy-bottomed kadhai until it reaches a smoking point, then reduce to medium.
- 2
Add whole spices—cardamom, cinnamon, and cloves—and sauté for 30 seconds until they release a fragrant aroma.
- 3
Sauté 2 finely chopped onions until they turn deep golden brown, which is essential for the gravy's final color.
- 4
Stir in the ginger-garlic paste and cook for 2 minutes, ensuring it does not stick to the base of the pan.
- 5
Add the mutton pieces and sear them on medium-high heat for 10 minutes until the meat is browned on all sides.
- 6
Lower the heat and whisk in the yogurt gradually to prevent curdling, then stir in your spice blend.
- 7
Cover with a tight lid and cook on low heat for 40 minutes, checking occasionally, until the meat is fork-tender.
- 8
Uncover for the last 5 minutes to intensify the oil separation; the gravy should be thick and dark.
Frequently Asked Questions
Can I use vegetable oil instead of mustard?+
Mustard oil provides the authentic pungent kick, but sunflower oil is a fine substitute if needed.
How do I ensure the meat is tender?+
The secret is slow-cooking on low heat; patience is key to breaking down the fibers.
Should I add water?+
Minimal water may be added only if the masala sticks, but the oil and yogurt juices are preferred.
What is the secret to the dark color?+
The color comes from perfectly caramelizing the onions before adding the meat.
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