In Bengali, kosha means to cook slowly, stirring, until the masala darkens and clings to the meat. That patience is the whole recipe. Mutton, mustard oil, deeply browned onions and Keya Meat Masala do the rest.
It is a weekend dish. Start it after lunch and it's ready with hot luchis by evening.
Our take on a recipe by @sunnybynite91, made with Keya Meat Masala and Ginger Garlic Paste.
At a glance
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Time
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1 hour 45 minutes, plus 2 hours to marinate
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Serves
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4
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Keya products
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Keya Meat Masala, Keya Ginger Garlic Paste
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Diet
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Non-vegetarian. Contains dairy
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Ingredients
For the marinade
- 500 g mutton, curry cut
- ½ cup thick curd
- 1 tbsp Keya Ginger Garlic Paste
- ½ tsp haldi
- 1 tsp salt
For cooking
- ¼ cup mustard oil
- 1 bay leaf
- 2 dried red chillies
- 1 tsp sugar
- 3 onions, thinly sliced
- 2 tbsp Keya Meat Masala
- 1 tsp ghee, to finish (optional)
Nutrition per serving
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Energy (kcal)
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Protein (g)
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Fat (g)
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Carbs (g)
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310
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23
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19
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12
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Approximate values for one of four servings, without rice or luchi.
Method
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Marinate. Mix the mutton with curd, Keya Ginger Garlic Paste, haldi and salt. Rest for 2 hours, or overnight in the fridge.
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Temper. Heat the mustard oil in a heavy kadai until it just starts to smoke, then lower the heat. Add the bay leaf and chillies, then the sugar. Let the sugar turn light brown, about 30 seconds.
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Brown the onions. Add the onions and cook on medium for 15–20 minutes, stirring often, until deep brown.
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Sear. Add the mutton with its marinade. Cook on high for 5 minutes, stirring, until the meat changes colour.
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Add the masala. Stir in Keya Meat Masala and cook for 2 minutes.
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Kosha. Cover and cook on low for 60–75 minutes. Stir and scrape the bottom every 10 minutes, adding 2–3 tbsp water only if it sticks. It is ready when the meat is tender, the oil separates and the gravy is dark brown and thick.
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Finish. Taste and adjust the salt. Stir in the ghee and rest for 10 minutes before serving.
Pressure cooker shortcut: after step 5, add ¼ cup water and cook for 4–5 whistles on medium. Open, then cook uncovered for 10 minutes, stirring, until dark and thick.
Serve it, store it
Serve with luchi, paratha or steamed rice. Kosha tastes even better the next day and keeps in the fridge for 3 days. Reheat on low with a splash of water.
