Hello my dear friends and fellows!
Welcome back to my space Dish Of Delight once again. Hope you all are in good health and doing great. I am back to share with you yet another special recipe. Today for the first time I am going to share a mutton dish. This is a slow cooking process where the mutton is cooked by roasting it with the masala for a longer period of time. In this recipe water is not used and the meat gets cooked in its own juices.
So friends lets start with the recipe for making Mutton Kosha.
Mutton 750 gm (medium pieces)
Onion 3 medium
Ginger 1” piece
Garlic 5 to 6 cloves
Ginger paste 1 tbsp
Garlic paste ½ tbsp
Curd 4 tsp
Dry red chili 1
Cinnamon stick 1”
Cardamom 4 or 5
Cloves 4 or 5
Kashmiri red chili powder 1 tsp
Red chili powder 1 tsp
Turmeric powder 1 tsp
Roasted cumin powder ½ tbsp
Nutmeg powder ¼ tsp
Garam masala powder ½ tsp
Salt as per taste
Sugar as per taste
Black tea liquor ¾ cup
Mustard oil 1+ 4 tbsp
- Roughly chop 1 onion. Grind the chopped onion along with the piece of ginger and garlic cloves to a paste
- Clean wash the meat pieces and take these into a mixing bowl. Add the onion ginger garlic paste, 1 tsp Kashmiri red chili powder, curd, 1 tbsp oil, salt and mix and rub the masala with the meat pieces such that each piece gets well coated with the masala mixture.
- Rest the marinated mutton overnight or at least for 6 hours
- Finely slice the remaining 2 onions and fry them to make beresta
- Now grind the beresta along with 1 tbsp of water to make a fine paste and keep ready
- Heat 4 tbsp oil in a kadhai at medium high flames. Once the oil is hot, add the whole spices and saute for few seconds, add 1 pinch each of turmeric and red chili powder and mis well with the hot oil
- Add the ginger garlic paste and saute until raw smell disappears
- Then, add the remaining turmeric powder and red chili powder and 1 tbsp water and mix well
- Then, add the beresta paste and mix well with the other ingredients. Roast the masala mixture for a minute
- Then, add the marinated mutton, mix well with the masala and cook at high flames for about 5 minutes
- Now cover and cook the mutton at medium low to low flames for about 40 minutes. Open cover and stir at regular intervals
- After 40 minutes open cover, add nutmeg powder, roasted cumin powder, sugar and adjust salt if required and give it a good mix
- Again cover and cook for another 40 minutes or until the meat is mostly cooked. Stir at regular intervals
- Now, open cover, add the liquor black tea and mix well. Cook for another 5 minutes
- Finally add the garam masala powder, mix well and switch of the flames
- Rest it for 2 minutes and then serve with roti, paratha, puri, pulao, biryani or any flavoured rice.
- Enjoy mutton kosha with family and friends.
** The time of cooking depends on the size of the meat pieces
** If you are using goat or lamb to prepare this dish, then marinate the meat with 1 tbsp of lime juice for half an hour prior to the masala marination