Golbari Mutton Kosha is an iconic Bengali delicacy in which the mutton is slow-cooked or stir-fried on medium-low flame for a long time. This process refers to kosha which results in a rich, brown curry with melt-in-the-mouth mutton pieces. This recipe is well-known in Kolkata and is popular after the name of a shop called Golbari. Read on and give this recipe a try!
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How to Make the Bengal Delicacy - Golbari Mutton Kosha at Home
- 1 kg bone-in mutton
- 6 bay leaves
- 4 dry red chillies
- 10 cloves
- 1 large cinnamon stick
- 1 black cardamom
- 10 green cardamoms
- 4-5 green chillies finely chopped
- 3 garlic cloves finely chopped
- 1½ inch ginger minced
- 2 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp Kashmiri red chilli powder
- Water as needed
- 1 tbsp ghee
- 1 cup yoghurt
- 1 tbsp sugar
- Salt as needed
- 2 medium onions thinly sliced
- Mustard oil as needed
Blend all the marinade ingredients into a smooth paste. In a bowl, add mutton and marinade paste. Mix well, cover with a cling wrap and refrigerate for about 8 hours. In a mortar-pestle, crush garlic and chillies into a coarse paste.
In a wok, heat mustard oil and add dry red chillies, bay leaves, black and green cardamoms, cinnamon and cloves. Sauté until slightly fragrant and then add onions. Cover and fry until brown for about 15 minutes on medium-low flame. Add the crushed garlic-chilli paste with minced ginger and sauté for about 3-5 minutes.
Meanwhile, in a small bowl, mix all the powdered spices with a few tablespoons of water and add this mixture to the curry. Cook for another 10 minutes and then add marinated mutton along with the marinade. Stir well and cook for about 12-15 minutes while stirring continuously.
Whisk the yoghurt, add it to the curry and mix well. Switch the flame to high and add salt and sugar. Slow cook on medium flame while stirring and then add hot water as needed and stir. Cover for about a minute, stir and scrape the bits at the bottom and cover again – repeat the process.
After 90 minutes of slow cooking, the mutton becomes darker and darker. Once the mutton is cooked and becomes dark enough, add water as needed and cook until the mutton is soft and tender.
Garnish with slit green chillies and a dollop of ghee. Serve hot with naan or mishti pulao.
While cooking, keep a tab on the browning of the curry. Stir often to avoid the curry from burning.
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Frequently Asked Questions
What portions of mutton are best for this recipe?
You can use raan (legs), ribs, shoulder portions and fat of mutton.
Can I pressure cook the mutton to reduce the cooking time?
Yes. You can pressure cook the mutton after stir-frying all the ingredients for about 6-8 whistles. However, the number of whistles may vary based on the portions used.