Bengal Style Meat – Mutton Kosha

December 16, 2020

169

Bengal Style Meat

Preparation :

Marination :

Take a bowl & add 4 tbsp of beaten thick curd. Add 2 tbsp of raw onion paste & 1 tsp of ginger garlic paste. Also add 1/2 tsp Turmeric Powder, 1 1/2 tsp Red Chilli Powder & 1/2 tsp Garam Masala powder. Mix well.
Now take the cleaned & washed mutton pieces in another bowl & add 1 tsp of salt. Pour the marinade on it & 1 tbsp of raw mustard oil . Mix well.
Set aside for a minimum of 2 hrs. This marinated mutton can also be kept overnight in the refrigerator.

PROCESS :

Heat 3 tbsp of mustard oil in preferably a metal flat pan. Allow the mustard oil to smoke, then lower the heat & add the whole garam masalas.
Next add the bay leaves & whole dry red chillies. Stir for around 30 secs.
Add the sliced onions & sauté for 2 mins.
Add 1 tsp of sugar & mix well. This will help in caramelizing the onions.
Fry till onions are light brown in colour.
Add 1 tsp of Ginger garlic paste & sauté for 3 mins.
Pour in the masala mix ( Coriander powder, Cumin powder, Kashmiri Chilli Powder & water ) & sauté for 3-4 mins till oil separates.
Add the mutton along-with the marinade. Sear on high heat till water dries up.
Add 2 tbsp of beaten/ whisked curd . Mix well.
Add 1/4 tsp salt & 1/2 cup water, mix well.
Cover & cook on low heat for 10 mins.
After 10 mins, uncover & scrape the brown bits from the bottom of the pan & mix. This will impart a dark colour to the gravy.
Add 1/2 tsp garam masala powder. Mix well & add 1/2 cup of water. Cover & cook on low heat for 10 mins.

OVER THE NEXT 60 – 90 mins;