Recipe: Yummy Kolkata Famous Golbari Style Mutton Kosha

Recipe: Yummy Kolkata Famous Golbari Style Mutton Kosha Delicious, fresh and tasty.

Kolkata Famous Golbari Style Mutton Kosha. ABOUT GOLBARI STYLE MUTTON KOSHA RECIPE. Golbari is very old restaurant at Shyambazar in Kolkata. It is famous fir it's spicy mutton kosha.

While we are not certain that our version of mutton kosha is exactly the same as the Golbari's.

Mutton kosha (or kosha mangsho) can be served with porota or polao.

It tastes great even with plain rice.

You can cook Kolkata Famous Golbari Style Mutton Kosha using 33 ingredients and 22 steps. Here is how you cook it.

Ingredients of Kolkata Famous Golbari Style Mutton Kosha

1. You need of For Mutton Marination.

2. You need of mutton.

3. You need of ginger garlic paste.

4. Prepare of green chillies (or as required).

5. Prepare of raw papaya paste.

6. You need of turmeric powder.

7. You need of mustard oil.

8. It’s of For Roasted Masala Powder.

9. Prepare of bay leaves.

10. It’s of red chillies.

11. It’s of green cardamoms.

12. You need of black cardamom.

13. Prepare of star anise in pieces.

14. Prepare of stick cinnamon.

15. Prepare of black pepper.

16. Prepare of jaifal.

17. It’s of jaitri.

18. It’s of For Mutton Kosha.

19. You need of mustard oil.

20. It’s of chopped onions.

21. Prepare of onion paste.

22. You need of ginger garlic paste.

23. It’s of fresh curd.

24. It’s of coriander powder.

25. Prepare of turmeric powder.

26. Prepare of Roasted Masala Powder.

27. Prepare of Beresta paste.

28. You need of red chilli powder.

29. Prepare of sugar.

30. Prepare of honey.

31. You need of Salt (keep it on lower side).

32. It’s of Ghee.

33. You need of Water, (preferably do not use).

While we are not certain that our version is exactly like Golbari's, we can assure you it certainly tastes very good.

My kolkata style bengali mutton kosha recipe is worth slogging in the kitchen for hours.

Serve your kosha pathhar mangsho or bengali mutton curry with either basmati rice or polao but the best way to have it always has been and will remain till eternity to have kosha mangsho with L-U-C-H-I!!

The deep fried puffed up white maida luchi when torn.

Kolkata Famous Golbari Style Mutton Kosha instructions

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 theres 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 doesnt 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 its 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..

Bongs have weakness over mutton apart from fish and when it's Kosha Mangsho (Spicy Bhuna Mutton) the name that's spelled in the same breath is Golbari.

If you chance to visit the rich cultural and gastronomic heritage of Kolkata and want a comprehensive tour of its gourmet world, Golbarir Kosha Mangsho (Spicy Bhuna Mutton Of Golbari) and.

The Kosha Mangsho here is a notch milder in taste.

The Reason Why Golbari Kosha Mangsho is Best: Bengalis love to eat mutton/goat meat with hot, spicy and greasy gravies.

The authentic taste and smell of kosha mutton with dark and rich gravy is fantastic.