Recipe of Homemade Kolkata Famous Golbari Style Mutton Kosha

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We hope you got insight from reading it, now let's go back to kolkata famous golbari style mutton kosha recipe. To make kolkata famous golbari style mutton kosha you need 33 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to prepare Kolkata Famous Golbari Style Mutton Kosha:

1. Get of For Mutton Marination.
2. Get 500 gm of mutton.
3. Take 2 tablespoons of ginger garlic paste.
4. Use 3 of green chillies (or as required).
5. Get 1/2 cup of raw papaya paste.
6. Take 1/2 tablespoon of turmeric powder.
7. You need 2 tablespoons of mustard oil.
8. You need of For Roasted Masala Powder.
9. Prepare 2 of bay leaves.
10. Provide 3 of red chillies.
11. Get 3 of green cardamoms.
12. Use 1 of black cardamom.
13. Take 1 of star anise in pieces.
14. Take 1 inch of stick cinnamon.
15. You need 4-5 of black pepper.
16. Take 1/2 inch of jaifal.
17. Prepare 1 of jaitri.
18. You need of For Mutton Kosha.
19. Provide 3 tablespoons of mustard oil.
20. Get 1/2 cup of chopped onions.
21. Provide 1/2 cup of onion paste.
22. Provide 2 tablespoons of ginger garlic paste.
23. Provide 1/2 cup of fresh curd.
24. Prepare 1 tablespoon of coriander powder.
25. You need 1/2 tablespoon of turmeric powder.
26. Get as required of Roasted Masala Powder.
27. Take as required of Beresta paste.
28. Get 1 tablespoon of red chilli powder.
29. Provide 1 tablespoon of sugar.
30. Use 1 tablespoon of honey.
31. Prepare As required of Salt (keep it on lower side).
32. Get 1 tablespoon of Ghee.
33. Use as required of Water, (preferably do not use).

Steps to make Kolkata Famous Golbari Style Mutton Kosha:

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..

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