Mutton kosha recipe

Mutton kosha recipe

Mutton kosha is a popular Bengali dish made with mutton (goat meat) that has been marinated in a spicy mixture of yogurt and various spices and slow-cooked until tender. The dish is known for its rich and flavorful gravy that is made with caramelized onions, tomatoes, ginger, garlic, and a blend of aromatic spices such as cinnamon, cloves, cardamom, and bay leaves.

The word “kosha” means “to slow-cook” or “to braise” in Bengali, and refers to the cooking process used to make the dish. The slow cooking process allows the flavors of the spices and herbs to infuse into the meat and the gravy, creating a delicious and complex taste.

The dish is typically served with steamed rice or bread, such as naan or roti. Mutton kosha is a flavorful and satisfying dish that is perfect for special occasions or as a hearty meal on a cold day.

Ingredients for mutton kosha

  • 1 kg mutton (goat meat), cut into medium-sized pieces
  • 1 cup yogurt
  • 2 tablespoons turmeric powder
  • 2 tablespoons red chili powder
  • 2 tablespoons cumin powder
  • 2 tablespoons coriander powder
  • Salt, to taste
  • 1/2 cup mustard oil or vegetable oil
  • 4 onions, sliced
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 tomatoes, chopped
  • 2 cinnamon sticks
  • 4-5 cardamom pods
  • 4-5 cloves
  • 2 bay leaves
  • 2 cups water
  • Coriander leaves, for garnishing

Instructions for Mutton kosha

  1. In a large mixing bowl, combine the yogurt, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well to form a marinade. Add the mutton pieces to the marinade and mix until the meat is well coated. Cover the bowl and let it marinate for at least 4 hours, or preferably overnight.
  2. Heat the oil in a heavy-bottomed pan over medium heat. Add the sliced onions and sauté until golden brown. Add the ginger and garlic paste and sauté for 2-3 minutes.
  3. Add the chopped tomatoes to the pan and cook until they are soft and mushy. Add the cinnamon sticks, cardamom pods, cloves, and bay leaves and cook for 1-2 minutes until the spices are fragrant.
  4. Add the marinated mutton to the pan and sauté for 5-7 minutes until the meat is browned on all sides.
  5. Pour in 2 cups of water, cover the pan, and simmer over low heat for 1-2 hours, or until the meat is tender and the gravy has thickened. Check the seasoning and add more salt if needed.
  6. Garnish with coriander leaves and serve hot with steamed rice or bread.
  7. Enjoy your delicious mutton kosha!

Serving suggestions

  • Steamed rice: Mutton kosha pairs perfectly with steamed basmati rice, which helps to soak up the flavorful gravy.
  • Naan or roti: Mutton kosha can also be served with Indian bread, such as naan or roti, which can be used to scoop up the meat and gravy.

  • Salad: A simple salad made with cucumber, onion, and tomato, seasoned with salt, pepper, and lemon juice, can be served on the side to balance out the rich flavors of the dish.

  • Raita: A refreshing side dish made with yogurt, cucumber, and mint, can also be served with mutton kosha to add a cool and creamy contrast to the spicy meat.

  • Chutney: A tangy and spicy chutney, such as tamarind or mint chutney, can be served on the side to add extra flavor to the dish.
  • Papadum: A crispy and crunchy Indian snack, such as papadum, can be served as a side dish to add texture to the meal.

Tips and Variations

  1. Marinate the meat overnight: Marinating the meat in the yogurt and spices overnight allows the flavors to penetrate deeper into the meat, resulting in a more flavorful and tender dish.
  2. Use fresh spices: For the best flavor, it’s important to use fresh whole spices, such as cinnamon sticks, cardamom pods, and cloves, instead of pre-ground spices.
  3. Adjust the heat: The amount of red chili powder used in the recipe can be adjusted based on your taste preferences. If you prefer a milder dish, reduce the amount of chili powder or skip it altogether.
  4. Substitute the meat: Mutton can be substituted with lamb, beef or even chicken in this recipe.
  5. Add vegetables: Mutton kosha can also be made with vegetables, such as potatoes or egg


What is the difference between mutton kosha and mutton curry?

Mutton kosha is a slow-cooked Bengali dish made with tender pieces of goat meat, whereas mutton curry is a spicier, saucier dish made with a variety of meats and vegetables. Mutton kosha is typically cooked for a longer period of time, allowing the meat to become more tender and flavorful, while mutton curry is usually cooked in a shorter time and can be made with a wider range of ingredients.

Can I use other types of meat instead of mutton?

Yes, you can use other types of meat such as lamb, beef, or chicken. Just keep in mind that the cooking time may vary depending on the meat used.

Can I make it in a pressure cooker?

Yes, you can make in a pressure cooker for a quicker cooking time. Just follow the same recipe and cook the meat for 3-4 whistles or until the meat is tender.

Is mutton kosha a spicy dish?

Yes, mutton kosha is typically a spicy dish, but the level of spiciness can be adjusted based on your taste preferences. You can reduce the amount of chili powder used in the recipe or skip it altogether if you prefer a milder dish.

How long can I store?

Mutton kosha can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months, but the texture may change slightly after being frozen and thawed.


Calories: 210
Protein: 20 grams
Fat: 12 grams
Carbohydrates: 3 grams
Fiber: 1 gram
Sodium: 70 milligrams
Potassium: 250 milligrams

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