The recipe of my mutton kosha !

Today’s my sister’s pre-wedding day and few of our close friends and family have already arrived to make the occasion all the more merrier. For the evening, the charge of cooking was bestowed on me and I was happier, excited as well as nervous. Feeding 25 people was a mammoth task for me. I have always seen ma cooking for around 50 people too many items for our birthday parties and her anniversaries. Remembering the fact that I am her daughter gave me all the strength and I pulled together all courage to cook Mutton kosha and Fulkopir dalna in the evening. Our beloved Kakuli di did all chopping and arrangements and that indeed was a great help. The end result was just awesome. Everyone applauded the Mutton kosha. So let me share the recipe now.

Time required to cook Mutton kosha: 3 hours

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Ingredients required to cook Mutton kosha:

[Please note : I am giving a rough estimate out here and not the exact cup wise measurements of the ingredients unlike my other posts 😊]
  • Mutton – 4 kgs and a bit more
  • 5 cups sliced onions
  • 4 tbsp ginger garlic paste
  • 6 tsp garam masala powder (mixture of cardamom, clove and cinnammon)
  • 4 tsp mace – nutmeg powder (jaifal and javitri)
  • 4 tsp coriander powder
  • 4 tsp cumin powder
  • 4 tsp chilly powder
  • 4 tsp turmeric powder
  • 400 gms – curd
  • 4 cups mustard oil
  • 4 tsp kashmiri March powder
  • 3 tsp sugar
  • Salt to taste
  • 2 tbsp clarified butter or ghee

Mutton kosha recipe – The Method:

  • In a large pan, put thoroughly washed mutton pieces. Add cumin, turmeric, coriander,chilly powder, kashmiri mirch,  half of garam masala powder, salt, ginger – garlic paste. Add curd and mix well. Refrigerate for 1 hour approximately
  • Heat mustard oil in a wok to its smoking point. Add onion slices and spread sugar on it. Let the onion turn light brown and fried
  • Add the mutton pieces into the wok and stir occasionally. Mutton should start leaving oil from the sides. Add rest of the marinades. Stir again and wait for oil to start getting separated
  • Heat about 6 – 8 cups of water or as required
  • Now, as oil starts to separate, add the nutmeg – mace powder and stir well
  • Add hot water into the wok and let the Mutton cook till it gets soft
  • Add rest of the garam masala powder and stir well
  • Switch off flame when the Mutton is cooked thoroughly and the gravy is of desired consistency
  • Add ghee on top, even better if added generously!
  • Serve hot with roti!

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