Bengali: Mutton Kosha (Bhuna Mutton)

Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Bengali: Mutton Kosha (Bhuna Mutton). One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Bengali: Mutton Kosha (Bhuna Mutton) is one of the most well liked of current trending meals in the world. It's appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Bengali: Mutton Kosha (Bhuna Mutton) is something which I have loved my whole life.

Many things affect the quality of taste from Bengali: Mutton Kosha (Bhuna Mutton), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bengali: Mutton Kosha (Bhuna Mutton) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bengali: Mutton Kosha (Bhuna Mutton) is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bengali: Mutton Kosha (Bhuna Mutton) estimated approx 1 hour 30 mins. Prep Time: 6-8 hrs..

To get started with this particular recipe, we must first prepare a few ingredients. You can have Bengali: Mutton Kosha (Bhuna Mutton) using 29 ingredients and 11 steps. Here is how you cook that.

One of the most commonest & loved recipes of almost all the Bongs, more specifically during the weekends or Sundays…
Try this out for sure, to know more about it, why so…
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Ingredients and spices that need to be Prepare to make Bengali: Mutton Kosha (Bhuna Mutton):

1. 500-700 gms Marinade for the Meat: Mutton (Tender Goat Meat) on bones
2. 4-5 Potatoes: If small- keep it whole & if medium slice it into 2 halves, vertically- (Optional Completely, but we Bongs can’t just do without it, if it’s especially this kinda mutton dish)
3. 1 tsp or To Taste Salt
4. 1 Cup Plain Yoghurt
5. 2-3 tbsps (3 G) Paste
6. 1 tsp Black Peppercorns: Freshly Cracked
7. 1 tsp Red Chilli Powder
8. 3/4-1 tsp Turmeric Powder
9. 1 tsp Kashmiri Red Chilli Powder
10. 1 tsp Roasted/Bhuna Masala Powder: Homemade
11. 1/2 Cup Fresh Tomato Purée: Optional- I’ve used though
12. 2 tbsps Mustard Oil
13. 1/4 tsp Nutmeg Powder
14. 1/4 tsp Cinnamon Powder: Optional
15. Tempering Spices:
16. 2 Bay Leaves
17. 3-4 Green Cardamoms: Split
18. 1 Black Cardamom: Split
19. 1 Star Anise
20. 5-6 Cloves
21. 1 inch Cinnamon Stick
22. 1 Mace/Javitri
23. 1 Stone Flower/Dagad Phool
24. 1/2 tsp Shah-Jeera/Caraway Seeds
25. 1/2 tsp Cumin Seeds
26. 2-3 tbsps or As Required Cooking Oil/Mustard Oil
27. 2 tbsps Ghee
28. as required Water (Hot)
29. 1/2-1 Cup Black Tea Concoction: Optional- (Highly Recommended, to get its rich gravy in the Dark Brownish Colour or else, can be skipped but usually it’s done so- This time, I’ve not used it)

Instructions to make to make Bengali: Mutton Kosha (Bhuna Mutton)

1. First up: Wash, Clean & marinate the mutton with the aforesaid ingredients- Coat well all that, with your hands for an even & smooth coating all along by rubbing into each meat pieces rightly- (Be careful if you’re using the mutton on bones, to not have cut in your hands which’s a very commonplace issue with these kinda preparations)
2. Once done, set it aside for at least 4-6 hrs time (overnight’s always the best) before plunging into the main cooking part & in the interim- Keep rest all other ingredients aforementioned Ready & Handy & easily available to you for a comfortable cooking process - Ensure to bring the mutton to the RT before you start cooking, if that’s been kept into the fridge overnight or even for the longer hours time
3. Post the given time: Heat up a kadhai/wok/frying pan/pressure cooker/pan, over the medium flame & add in the oil & ghee both & let it heat up well- Fry the potatoes in it until light golden brown, take out into a separate plate & set aside for later use (if at all using it) & then, goes in the tempering spices to it & allow them to splutter/turn aromatic, now goes in the chopped onions- sauté
4. Sauté until it’s translucent- Time to add in the 3G/2G Paste & continue sautéing until the raw smell goes off- Add in the marinated mutton to it now & mix everything well together until nicely combined and well blended…
5. 
6. Don’t add in any water at this point since the marinated mutton will release enough liquid organically & keep stirring gently at intervals on the medium-high flame ensuring that it’s not sticking to the bottom of the pan
7. Once the water starts reducing- Reduce the flame to the medium now & keep stirring/sautéing until the oil surfaces up…Now, is the good time to add in some more hot water to it, mix well- Checkout the seasonings at this point, add in the rest other ground Masalas/spices aforesaid & mix everything well together again
8. Now, keep the flame on the medium-low, cover & allow it to slow cook while stirring occasionally in between to avoid burning at the bottom of the pan- If you want to pressure cook then, mix everything well together until nicely combined and well incorporated, allow it to whistle once on the high flame…
9. Then, reduce the flame to the low-medium, let it cook slowly until another 5-6 whistles (Depending on the quality of the Mutton, Water, Oven Temperature & the duration of the Sautéing Period in the Pan/Wok), turn off the flame once that’s done ✅ and let it sit on the hot oven for the next 15-30 mins time, as is
10. Let the cooker de-pressurise organically/on its own & then, checking on its status add in some more dashes of ghee, Garam Masala Powder- Give it a good mix & Cover it again for a while…Now, transfer it to a separate serving bowl- garnish it your way & it’s ready to be served immediately, absolutely piping hot & irresistibly delicious
11. Enjoy your meal with Steamed Hot Rice or Pulao or Roti/Paratha/Phulkas or any typical Indian Breads of your choice if you’re not much rice Lover- Though, I enjoy it most with the piping hot steamed rice or Parathas

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