Manisha Das
In a bowl, mix the mutton pieces with grated papaya, garlic paste, ginger paste, sour curd, turmeric powder, cumin powder, coriander powder, red chili powder, and salt.
Heat mustard oil in a heavy-bottomed pan until hot but not smoking.
Add finely chopped onions to the pan and cook until they turn golden brown. This step is crucial for developing flavor.
Stir in the marinated mutton along with all the marinade. Cook on high heat initially for about 10 minutes, stirring frequently to prevent sticking.
This cooking method involves cooking on high heat without adding water. Continue to stir frequently for about 15–20 minutes until the oil separates from the mixture.
Reduce the heat to low and cover the pan. Cook for about 1 hour, stirring occasionally.
Kosha Mangsho is best served hot with steamed rice, luchi (fried bread), or parathas.