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Bengals definitive celebration meat dish - mutton slow-cooked in a thick caramelised onion and yoghurt gravy. Sunday lunch at its greatest.
Ingredients
Instructions
-
1
Marinate mutton with yoghurt, half the ginger-garlic paste, chilli powder, salt for minimum 1 hour.
60 min -
2
Heat mustard oil to smoking point. Fry onions for 20-25 minutes until deep brown and caramelised.
💡 Tip: The onions must be very dark - this is where the flavour comes from.25 min -
3
Add remaining ginger-garlic paste. Fry 5 minutes. Add marinated mutton.
5 min -
4
Increase heat to high. Fry and stir continuously the mutton for 15 minutes without adding water.
💡 Tip: Kosha means the mutton must dry fry - no water yet.15 min -
5
Reduce heat, cover and slow cook for 45 minutes adding water only if it sticks.
45 min -
6
Finish with Bengali garam masala and ghee. Serve with luchi or rice.