MUTTON KOSHA

• Mutton kosha is an iconic Bengali delicacy. The word kosha is similar in meaning to bhuna, which involves slowly cooking a gravy over low flame for a very long time to get a rich, dark-brown gravy and melt-in-the-mouth mutton pieces.
• Ingredients:
• 750 gm mutton
• 1 tsp ginger garlic paste
• 2 chopped onions
• 1 bay leaf
• 3 cloves
• 4 papercorns
• 5 green cardamoms
• 1 cinnamon stick
• Salt to taste
• Musterd oil 
• For marination:
• 1 onion, 5 green chillies, 10 garlic, 1 inch ginger & make a paste of them.
• 1 1/2 tsp red chilli powder
• 1 1/2 tsp turmeric powder
• 1 1/2 tsp cumin powder
• 1 1/2 tsp coriander powder
• 1 tsp garam masala powder
• 1/3 cup curd
• Salt to taste
• 2 tbsp musterd oil
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• Method:
  Step 1 
  

  For marinating the mutton, bring together garlic, ginger, green chillies and onions. Grind them together in a mixer to make a smooth paste.

  Step 2 
  

  Wash and clean the mutton. Add to it the ingredients for the marinade - yogurt, turmeric powder, coriander powder, cumin powder, red chilli powder,  garam masala powder, some mustard oil, and half of the ginger/garlic/onion paste. Let it rest for about 2 hours.

  Step 3 
  

  Heat 2 tbsp mustard oil in a wok. Add the whole spices & let them splutter.  Then add the sliced onion, salt & fry till they turn golden brown.

  Step 4 
  

  Now, for cooking the mutton, add the mutton in to the wok. Saute well & cover the lid.

  Step 5 
  

   You will notice the oil separating from the mixture. Now add  2 cups water (depending on how much gravy you want) and cover the wok. Let the mutton cook for at least an hour now till the mutton becomes soft and succulent. All this while, ensure that the flame is at its lowest.

  Step 7 
  

  Now, serve hot with steamed pulao.