Maharashtra is known for its bold black chicken curry, Kala Bhuna, while Nagaland boasts the rich and earthy Doh Neiiong. And then there's Kolkata’s special Golbari Kosha Mangsho.
If you’ve heard of the legendary Golbari restaurant in Kolkata, you know their signature “black” Mutton Kosha is what makes them famous! That iconic dark brown, almost black gravy mutton is something that you won’t find anywhere else. And once you taste it, you’ll understand why.
The first time I had Golbari’s mutton was over 10 years ago, and that unforgettable, almost black mutton kosha has stuck with me ever since. It was during an office party, and I couldn’t get over how unique the dish was. The mutton was dark, almost black, and the flavor was out of this world.
The taste of the dish was such that it stayed with me even after all these years. I took it upon myself to recreate the recipe and get that exact black colour and taste of the mutton curry in my own kitchen.
While some say, the black colour of the mutton is due to some secret ingredients that only the Golbari chefs know about, but after much trial and error, I am happy to share that I've cracked the code on how to get this exact black colour, mouth-watering mutton kosha. Keep watching the video for tips on how to get the black colour mutton that too without burning it!
Pair it with fluffy luchis or roti, and it’s honestly the perfect combination.
Recipe:
Ingredients:
1 kg mutton on the bone
100 grams mutton fat
1 medium onion (paste)
2-inch ginger (paste)
5 to 6 green chilies (paste)
15 to 20 cloves garlic (paste)
2 tablespoons chopped raw green papaya (paste)
1 teaspoon salt
Juice of half a lemon
3 tablespoons curd
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder (for marination)
1/2 cup mustard oil
250 grams onions, thinly sliced
1 black cardamom
1 teaspoon sugar
5 small green cardamoms
5 to 6 cloves
1 inch cinnamon stick
3 to 4 dried red chilies
3 bay leaves
2 teaspoons Kashmiri red chili powder (for cooking)
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
2 tablespoons sattu (roasted gram flour)
1 cup strong liquor tea
Method:
Make a paste of onion, ginger, green chilies, garlic, and raw green papaya. Marinate the mutton with this paste, along with salt, lemon juice, curd, turmeric, and Kashmiri red chili powder. Let the mutton marinate for at least 2 hours.
Heat mustard oil in a large pot and fry the thinly sliced onions until caramelized. Add black cardamom and sugar for color. Once the onions are nicely browned, add the marinated mutton and cook it on a low flame, allowing it to simmer in its own juices.
Add the whole spices – green cardamoms, cloves, cinnamon, dried red chilies, and bay leaves – to the mutton. Continue cooking until the mutton begins to soften. Then, add the additional Kashmiri red chili powder, garam masala, cumin powder, and coriander powder.
Once the mutton is almost fully cooked, add the sattu to thicken the dish and check the seasoning. Stir in the liquor tea, which will deepen the color without altering the flavor. Let the mutton cook until it becomes soft and succulent.
Remove from heat and serve with hot parathas.
If you would like to recreate more signature dishes from Kolkata’s iconic restaurants, Check out the recipes below:
Arsalan style Mutton Stew Recipe: • KOLKATA ARSALAN STYLE MUTTON STEW RECIPE |...
Peter Cat’s Chello Kebab Recipe: • Kolkata’s Iconic Peter Cat Chello Kebab Re...
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