Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, golbari kosha mutton. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Traditional Maharashtrian Mutton Curry By Tanuja. Golbari also know as New Punjabi Hotel is a very famous food joint in North Kolkata. It's a delicious preparation of mutton. I made it being inspired from Kolkata golbari.

Golbari kosha mutton is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Golbari kosha mutton is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook golbari kosha mutton using 20 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Golbari kosha mutton:

1. Take 500 gm Mutton
2. Get 2 & 1/2 Chopped onion-
3. Make ready 4 tsp Ginger garlic and green chilli paste
4. Take 1/2 cup Curd
5. Take 1/2 tsp Turmeric powder
6. Make ready 1/2 tsp Coriander powder
7. Get 1/2 tsp Kashmiri chilli powder
8. Get 1/2 tsp Sugar
9. Make ready 1/2 cup Papaya paste
10. Get Special masala :-
11. Make ready 2 Star anise
12. Take 2 pinch Nutmeg powder
13. Make ready 1 Mace - small blade
14. Take 1 Black cardamom
15. Take 4-5 Green Cardamom
16. Take To taste Salt
17. Get 5 tsp Mustard oil
18. Prepare 1 Ready chilli
19. Make ready 4 Cloves
20. Prepare 1 Cinnamon - medium piece

Golbarir Kosha Mangsho (Saute'ed mutton dish) -The Bengali classic. This dish is ideally made in an iron wok/kadai but it's fine if you don't own Golbarir Kosha Mangsho - Classic Bengali mutton recipe. Authentic Bengali kosha mangsho or mutton curry recipe that goes well with bengali mishti pulao or This recipe of kosha mangsho is adapted from the famous Golbari kosha mangsho of Shyam Bazar. Mutton kosha (or kosha mangsho) can be served with porota or polao.

Instructions to make Golbari kosha mutton:

1. Marination of Motton: keep properly washed motton in a bowl then add the following one by one- papaya paste, mustard oil,ginger, garlic and green chilli paste. Mix all the ingredients properly with the motton and keep it in fridge for at least for 7 hrs.
2. Take it out from the fridge and keep it in room temperature so as to increase the temperature slowly.
3. Fry the onion in mustard oil in medium flame until it truns golden. Keep it aside show as to reduce the temperature. Now put all the fried onions in a mixture and make a fine paste.
4. Put oil in a kadai,ready chilli, cinnamon- medium pieces, cloves - light fry till smell comes out, ginger garlic geen chilli paste, turmaric powder, Coriander powder, kashmire chilli powder, sugar, then we need to fry untill the oil separate from the mixture. Then add curd and fried onion paste then fry untill the oil separate.
5. Add marinated mutton and mix properly and cook in low flame for 40 minutes
6. After 40 minutes add salt to taste and mix special ingredients(recipe is provided bellow), and again we need to fry for 20 minutes.
7. Now we need to fry untill the mutton cooked properly. You may need to add hot water to maintain thickness of the gravy and to protect it from burning.
8. Now ready to serve hot with tandoori roti, lacha porotha or as you prefer with
9. Special masala recipe:- put star anise, nutmeg powder, mace, black cardamom, green cardamom, cinnamon and black pepper in a deep fry pan and fry with out oil until the smell comes out and put all the ingredients in a mixture and make a fine powder and keep it in a tight container.

Authentic Bengali kosha mangsho or mutton curry recipe that goes well with bengali mishti pulao or This recipe of kosha mangsho is adapted from the famous Golbari kosha mangsho of Shyam Bazar. Mutton kosha (or kosha mangsho) can be served with porota or polao. It tastes great even with plain rice. My personal favorite is Golbari's kosha mutton. What I love and remember most about this..

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