Craving #MaaKaKhana? Try out this delicious recipe that’s been lovingly shared with us as part of our Mother’s Day campaign. We’re sure you’ll feel this mother’s love on your plate when you eat it. Enjoy!
What’s so special about this dish? Here’s what Oindrila has to say:
“Mutton Kosha or Kosha Mangsho was a favourite in our household. Sunday afternoon demands mostly. When did this become my go-to comfort Mutton dish, I still wonder! As they say, our taste bud is developed through our mother’s kitchen. What she passes on to me apart from her recipes, is the reason behind why we use a specific ingredient when we do. The tips & tricks from her kitchen This recipe of my mother’s is somewhere, influenced by her mother’s kitchen in Burma, her growing up days in Assam, her stays in different cities in India.”
Wash the mutton and marinate for at least half an hour with mustard oil, sour curd, raw papaya paste (this will help in cooking the mutton quickly and make it succulent), chopped onion, garlic, ginger, coriander powder, cumin powder, red chilli powder, black pepper and half spoon salt. Marinating enables various flavours to seep in the mutton, which is a tough and strongly flavoured meat.
In a pan take 3 tablespoons ghee and add a pinch of sugar along with bay leaves, cinnamon stick and cardamoms. Stir it well as it will induce a nice rich aroma to the dish. A pinch of sugar in oil ensures the spices to blend well.
Add the marinated mutton to this and cook well for 40-45 minutes (or till the mutton is cooked) on a low flame. Add salt to taste.
The last step is to add the crispy fried onion (Birista) paste on top before serving.