Slow-Cooked Bengali Mutton Kosha with Aromatic Spices
A rich, slow-cooked Bengali mutton curry simmered in a blend of warm spices and mustard oil, resulting in tender meat and a thick, flavorful gravy. This indian-inspired lamb ready in about 200 minutes pairs mutton shoulder, cut into cubes, mustard oil, ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 500 g mutton shoulder, cut into cubes
- 4 tbsp mustard oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 medium (300 g) onion, thinly sliced
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 set whole garam masala (cinnamon stick, 2 cloves, 2 cardamom pods)
- 100 g yogurt, beaten
- 1.5 tsp salt
- 300 ml water
- 2 tbsp, chopped fresh coriander leaves for garnish
Instructions
- Step 1: Heat 4 tbsp mustard oil in a heavy-bottomed pot over medium-high heat until shimmering; add 2 medium thinly sliced onions (300 g) and sauté for 10 minutes until golden brown.
- Step 2: Add 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until fragrant.
- Step 3: Stir in 1 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder, and the whole garam masala set (cinnamon stick, 2 cloves, 2 cardamom pods), cooking for 1 minute to bloom the spices.
- Step 4: Add 500 g mutton shoulder cubes and 1.5 tsp salt, searing the meat for 5-7 minutes until lightly browned on all sides.
- Step 5: Reduce heat to medium-low, stir in 100 g beaten yogurt slowly to avoid curdling, then pour in 300 ml water.
- Step 6: Cover and simmer gently for 2.5 to 3 hours, stirring occasionally until the mutton is tender and the gravy thickens.
- Step 7: Garnish with 2 tbsp chopped fresh coriander leaves before serving with steamed basmati rice.
Frequently asked questions
How long does Slow-Cooked Bengali Mutton Kosha with Aromatic Spices take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Bengali Mutton Kosha with Aromatic Spices?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mustard oil from drying out.
Can I substitute ingredients in Slow-Cooked Bengali Mutton Kosha with Aromatic Spices?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Bengali Mutton Kosha with Aromatic Spices for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Bengali Mutton Kosha with Aromatic Spices?
Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! The aroma filled the whole house and the meat was tender. Perfect for a special dinner.
- ★★★★★
As a Bengali, I was skeptical but this recipe nailed the authentic taste. The slow-cooking made the meat fall-off-the-bone.
- ★★★★★
This was the most flavorful mutton dish I've ever made! The spices were perfectly balanced and my family loved it.
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