Mutton Kosha

Mutton Kosha, a traditional Bengali delicacy, is a rich and aromatic dish that combines tender pieces of mutton with a medley of spices to create an unforgettable culinary experience. This recipe, cherished by many for its depth of flavor and comforting warmth, is a perfect addition to any festive meal. Below, we provide a detailed guide to preparing the best Mutton Kosha, ensuring each step is executed to perfection.

Ingredients for Mutton Kosha

To create an authentic Mutton Kosha, gather the following ingredients:

  • Mutton: 1 kg, cut into medium-sized pieces
  • Onions: 4 large, finely sliced
  • Ginger Paste: 2 tablespoons
  • Garlic Paste: 2 tablespoons
  • Tomatoes: 2 large, chopped
  • Green Chilies: 4-5, slit
  • Yogurt: 200 grams, beaten
  • Mustard Oil: 1/2 cup
  • Bay Leaves: 2
  • Cinnamon Stick: 1 inch
  • Cardamom Pods: 4-5
  • Cloves: 4-5
  • Cumin Seeds: 1 teaspoon
  • Red Chili Powder: 1 tablespoon
  • Turmeric Powder: 1 teaspoon
  • Coriander Powder: 1 tablespoon
  • Garam Masala Powder: 1 teaspoon
  • Salt: to taste
  • Sugar: 1 teaspoon
  • Fresh Coriander Leaves: for garnishing

Step-by-Step Preparation of Mutton Kosha

1. Marinating the Mutton

Start by marinating the mutton to ensure it absorbs the flavors thoroughly:

  1. In a large mixing bowl, combine the mutton pieces with yogurt, half of the ginger paste, half of the garlic paste, turmeric powder, and salt.
  2. Mix well to coat the mutton evenly with the marinade.
  3. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, for best results.

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2. Preparing the Masala Base

While the mutton is marinating, you can prepare the masala base:

  1. Heat mustard oil in a heavy-bottomed pan or kadhai until it reaches smoking point. This step is crucial to reduce the pungency of the mustard oil.
  2. Lower the heat and add bay leaves, cinnamon stick, cardamom pods, cloves, and cumin seeds. Sauté for a few seconds until they release their aroma.
  3. Add the finely sliced onions to the pan. Fry the onions on medium heat until they turn golden brown. This can take about 15-20 minutes.
  4. Once the onions are browned, add the remaining ginger paste, garlic paste, and green chilies. Cook for another 5 minutes until the raw smell disappears.

3. Cooking the Tomatoes and Spices

Incorporating the tomatoes and spices is the next step:

  1. Add the chopped tomatoes to the pan. Cook until the tomatoes become soft and mushy.
  2. Add red chili powder, coriander powder, and a pinch of salt. Mix well and cook until the oil starts to separate from the masala. This indicates that the spices are well-cooked.

4. Adding the Marinated Mutton

Now, it’s time to add the marinated mutton to the prepared masala:

  1. Add the marinated mutton pieces to the pan. Mix well to coat the mutton with the masala.
  2. Cook the mutton on high heat for 10-15 minutes, stirring frequently to prevent burning. This process is known as “kosha,” which means slow-cooking the meat with spices until it starts to brown and caramelize.

5. Slow-Cooking the Mutton

For the mutton to become tender and flavorful, slow-cooking is essential:

  1. Reduce the heat to low, cover the pan with a lid, and let the mutton cook in its juices. This process can take about 1.5 to 2 hours.
  2. Stir occasionally and add water if needed to prevent the masala from sticking to the pan. The aim is to achieve a thick, gravy-like consistency.

6. Final Touches

The final touches will elevate the dish to perfection:

  1. Once the mutton is cooked and tender, add garam masala powder and sugar. Mix well and cook for another 5 minutes.
  2. Check the seasoning and adjust salt if necessary.
  3. Garnish with fresh coriander leaves before serving.

Serving Suggestions for Mutton Kosha

Mutton Kosha is best enjoyed with steamed rice, luchi (Bengali-style deep-fried flatbreads), or parathas. The rich and spicy gravy complements these accompaniments perfectly, making for a hearty meal.

Tips for Making the Best Mutton Kosha

  • Quality of Mutton: Use fresh, tender mutton for the best results. Goat meat is commonly preferred in Bengali cuisine for its texture and flavor.
  • Marination: Allow sufficient time for marinating the mutton to enhance the flavors and tenderize the meat.
  • Slow-Cooking: Patience is key. Slow-cooking the mutton ensures it absorbs all the spices and becomes tender.
  • Mustard Oil: Using mustard oil is essential for authentic flavor, but ensure it is properly heated to smoking point before cooking.
  • Spice Balance: Adjust the spice levels according to your preference. The recipe can be made spicier by increasing the amount of green chilies and red chili powder.


Mutton Kosha is a dish that embodies the richness of Bengali cuisine, with its robust flavors and tender meat. By following this detailed recipe, you can recreate this traditional delicacy in your kitchen, delighting your family and friends with an authentic and flavorful experience.

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