Golbari Mutton Kosha is a popular Bengali dish that’s spicy and delicious. Kosha is a word that’s similar to bhuna, meaning slowly cooking a dish for a long time over low flame. It’s done to get a rich, flavourful and dark gravy with melt-in-the-mouth meat pieces. This Golbari Kosha Mangsho recipe can be served with pulao, plain rice, or paratha. The recipe gets its name from the famous shop named Golbari, nestled in Kolkata.
In this article, we share the authentic Golbari Mutton Kosha recipe.
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To cook this authentic Golbari Mutton Kosha recipe, try our Licious Rich Goat Curry Cut. The packet contains meat from the loins, ribs, and shoulder. Once thoroughly cleaned, the meat is cut into bite-sized pieces. Perfect for large family gatherings, the meat is fresh and tender. These pieces of meat are firm in texture and taste best when slow-cooked. Since the pieces are rich and have the right quantity of fat, slow cooking helps to bring out the best flavour of the meat. You can use these cuts for pan-fried dishes or curries.
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|Prep Time||40 minutes|
|Cook Time||90 minutes|
- For Marinade
- 1 onion
- 1 tsp turmeric
- 2 garlic cloves
- tsp ½garam masala
- 2 tbsp Yoghurt
- Salt - to taste
- For the curry
- 1 kg bone-in mutton
- 4 Dry red chillies
- 6 Bay leaves
- 10 cloves
- 1 Black cardamom
- 1 cinnamon stick
- 10 green cardamoms
- 4 to 5 finely chopped green chillies
- 3 finely chopped garlic cloves
- 1 inch ½minced ginger
- 2 tsp Cumin Powder
- 2 tsp coriander powder
- 2 tsp Kashmiri red chilli powder
- 1 tbsp ghee
- 1 tbsp Sugar
- 1 cup Yoghurt
- 2 thinly sliced onions
- slit green chillies to garnish
- Mustard Oil
- Salt - to taste
- Water (as needed)
- In a mixer, blend all the marinade ingredients into a smooth paste. Take a bowl and add the marinade paste and mutton pieces. Mix well. Cover the bowl with a cling wrap and refrigerate the meat for about eight hours.
- In a mortar and pestle, add the chillies and garlic and crush them into a coarse paste. Keep aside.
- In a pan or wok, heat some mustard oil and add the bay leaves, red chillies, cinnamon, green and black cardamoms and cloves. Sauté all the ingredients until fragrant. Add the onions, cover, and fry them until soft and brown. Add the garlic-chilli paste along with the minced ginger and sauté for three to five minutes.
- In another bowl, add all the powdered spices along with a few tablespoons of water. Add the mixture to the gravy and cook for ten minutes.
- Add the marinated mutton pieces along with the marinade. Fry well and cook for 12 to 15 minutes, stirring continuously.
- In a bowl, whisk the yoghurt and add it to the gravy. Switch to high heat and add the sugar and salt. Now, on medium heat, slow-cook the gravy. Add hot water if required and stir well. Cover the wok for a minute, open and stir and cover again. Keep repeating the process.
- After about 90 minutes, you will notice the mutton has turned dark. Once the mutton has become nice and dark, add water if required and cook until the meat is tender and soft.
- Garnish the delicious gravy with a little ghee and slit green chillies. Serve hot with rice, paratha, mishit pulao, or naan.
- Order our Goat Curry Cut from our website to cook this scrumptious Kolkata-style Mutton Kosha recipe. Be sure to take a few pictures for Instagram and tag us using #MadeWithLicious for a chance to win Licious Cash. Enjoy!
Order our Goat Curry Cut from our website to cook this scrumptious Kolkata-style Mutton Kosha recipe. Be sure to take a few pictures for Instagram and tag us using #MadeWithLicious for a chance to win Licious Cash. Enjoy!