Kolkata Famous Golbari Style Mutton Kosha

Ingredients

• 500 gm mutton
• 2 tablespoons ginger garlic paste
• 3 green chillies (or as required)
• 1/2 cup raw papaya paste
• 1/2 tablespoon turmeric powder
• 2 tablespoons mustard oil
• 2 bay leaves
• 3 red chillies
• 3 green cardamoms
• 1 black cardamom
• 1 star anise in pieces
• 1 inch stick cinnamon
• 4-5 black pepper
• 1/2 inch jaifal
• 1 jaitri
• 3 tablespoons mustard oil
• 1/2 cup chopped onions
• 1/2 cup onion paste
• 2 tablespoons ginger garlic paste
• 1/2 cup fresh curd
• 1 tablespoon coriander powder
• 1/2 tablespoon turmeric powder
• as required Roasted Masala Powder
• as required Beresta paste
• 1 tablespoon red chilli powder
• 1 tablespoon sugar
• 1 tablespoon honey
• As required Salt (keep it on lower side)
• 1 tablespoon Ghee
• as required Water, (preferably do not use)

Steps

1. Wash the mutton well. Mutton should have some fat in it.
2. Grind ginger, garlic and green chillies together to make a smooth paste. Grind the raw papaya separately to make a smooth paste.
3. Add the ginger garlic chilli paste and papaya paste to the mutton. Add turmeric powder and mustard oil to the mutton.
4. Give the mutton a nice massage with all these ingredients using your palm.
5. Keep in fridge for 4 to 5 hours for marination. (overnight marination is preferable).
6. Heat a kadhai. Add all the whole spices and dry roast until there's a nice aroma of the spices. Do not burn.
7. Once done grind them altogether to make roasted masala powder.
8. Add the curd in a bowl and beat well using fork to avoid any lump. Add coriander powder and turmeric powder and mix well. Keep aside.
9. Chop onions and divide it into two parts to make beresta and onion paste. Grind ginger garlic together to make paste.
10. Add two tablespoons oil in kadhai. Add the chopped onions and fry until a nice brown colour to make beresta. But do not burn it.
11. Once done, take it out from kadhai. Let it cool in room temperature and grind it to a smooth paste.
12. In the remaining oil, add onion paste, ginger garlic paste. Cook for around 5 to 7 minutes until the raw smell is gone.
13. Add the curd, coriander powder and turmeric powder mixture to the kadhai. Cover and cook for another 5 minutes. Remember to keep the flame low.
14. Add the homemade roasted masala powder and mix well.
15. Add beresta and mix well. Cover and cook for another few minutes till the masala leaves the oil in it.
16. Add red chilli powder. Add salt (as required) and sugar. Add honey. Altogether give a nice stir. Again cover and cook for a few minutes more.
17. Add the marinated mutton to the kadhai. Mix well. Cover and cook in a low flame for one hour or so. Stir occasionally so that it doesn't stick to the kadhai bottom.
18. You will see the change in colour gradually. While cooking, the colour will change to blackish maroon gradually but remember not to burn it to get the colour.
19. If the mutton looks dry add 1/2 cup hot water and then cover and cook. But in an ideal case, try not to use water.
20. When it's done, add 1 tablespoon ghee and mix well. Switch off the flame.
21. Remember the mutton should be cooked in low flame. It needs a lot of patience and practice as well. But the final outcome worth your patience and time.
22. Serve with roti/ paratha and salad.