Instructions

1. Add all the above ingredients one by one in a large mixing bowl.
2. Toss together and mix well thoroughly.
3. Serve immediately

Instructions

1. Wash the mutton pieces thoroughly and pat them dry. In a large bowl marinate the mutton pieces with onion paste (made of 3 Onions), 1 ½ Tsp Garlic paste, 1 heaped Tsp Turmeric powder, 1 Tsp Red Chilli powder, 2 Tbsp Mustard Oil, 4 – 5 Tbsp Curd, ½ cup grated raw Papaya (to tenderize and soften the meat) and 1 tsp Salt.
2. Rub and massage all the ingredients for marination into the mutton pieces. Cover and marinate for at least 4-6 hours in the refrigerator. It is even better if you can marinate it overnight.
3. Take out the marinated mutton at least 30 -40 mins before you start cooking to bring the marinated mutton to room temperature.
4. In a deep heavy bottom pan or wok heat ½ cup Mustard oil over medium flame. When hot (we don’t want smoking hot) temper with bay leaf, red chilli, cardamom, cloves, cinnamons. Wait for the spices to turn light brown in colour and starts releasing aroma.
5. Next add 1 Tbsp sugar. Stir continuously and allow it to get dissolved and caramelized.
6. Now add 1 cup chopped Onion along with 3 -4 finely chopped green Chillies and cook till they turn deep golden brown in colour. Stir frequently for over-all even browning of the onions. Add 2 Tsp Ginger paste and 2 Tsp Garlic paste. Keeping the heat to a medium keep stirring frequently and cooking for another 4 -5 mins or till oil separates.
7. Now add 1.5 Tsp Kashmiri chilli powder, 1.5 Tsp Cumin powder, 1.5 Tsp Coriander powder. Mix well and saute for 1-2 minutes.
8. Add the marinated meat to the pan along with the marination.
9. The next step is very important as this is where the Mutton dish gets its name from “Kosha” as this step is called “Koshano”, which is nothing but cooking and stirring frequently over high heat.
10. Cook over high flame for a good 15 -20 minutes stirring often. Normally the marinated mutton should release enough water. But if you require, add very little hot water from time to time to make sure the spices do not stick to the bottom of the pan.
11. Check the gravy for salt and other spices. Adjust according to your requirement.
12. Now bring down the flame to a low, cover and cook the mutton on a sim. Simmer the mutton for another 50 – 60 min, stirring from time to time. Try not to use any water to cook as the mutton will release moisture.
    However add a few tablespoon full of hot water occasionally if need be, just to prevent the spices from sticking to the sides or bottom of the pan.
13. Cook till the Mutton is Soft, But Not Over-Done. The meat should retain its shape and not fall off the bone.
14. Before talking off add 1 tbsp ghee (clarified butter) and some slit green chillies if you like. Cook for 1 -2 mins before turning off the heat.
15. Your Mutton Kosha is ready! Cover and let it rest for 2 mins before serving. The Mutton Kosha goes well with pulao, steamed rice, luchis, poories and even parathas too.

Instructions

Instruction for Preparing the Potol/Pointed Gourd :

1. Wash, clean and pat dry the potol/parwal/pointed gourd. Light scrape the sides as shown in the given picture and cut off the tips.
2. Gently scoop out the flesh and the seeds of the potol. I always use the handle of the spoon to do this. Care must be taken not to damage or break the sides or the other end of the potol. Do Not discard the flesh and the seeds of the potol, as you can make an easy and yummy bhaji with them later on. Please check the notes section below for this.
3. Apply salt to the potol, both inside the hollow and outside as well. Keep them aside for 10 mins.
4. In the meanwhile heat half the oil in a deep bottom pan. Fry the potol in batches till they turn light brown in colour. Add some more oil to the pan if required.
5. Drain them on paper towels and keep them aside to cool.

Instruction for the Filling:

1. Clean and pat dry the Rui/Rahu pieces. Smear lightly with salt and turmeric.
2. To debone the fish you can either shallow fry or boil or can even microwave them for 2 – 3 mins. I opted for the last method as it is not only more healthy but is also trouble free. Also the texture of the fish turns out just right, soft and crumbly.
3. Heat the remaining oil over medium -high heat in the deep bottom pan . Add the sliced onion and saute till they turn translucent. Now add ginger, garlic paste and chopped green chillies. Stir and saute till the colour changes to a light golden.
4. Next add the turmeric powder along with the red chilli powder. Toss well and cook for another 2-3 mins.
5. Add the deboned fish and adjust the salt.
6. Stir from time to time and cook till the mixture reduces in volume and becomes more tighter. Oil should start separating from the sides as well. Finally add the garam masala powder and the chopped coriander leaves. Mix thoroughly before taking off the heat.
7. Once the fish filling cools down, stuff the scooped out fried potols with the filling. Stuff the filling till the edges and pack them tightly.

Instruction for the  Gravy:

1. Heat 2 -3 tbsp Oil in a heavy bottom pan. Add the bay leaves, onion paste and the ginger, garlic paste. Saute for 3 -4 mins over medium heat.
2. In a bowl mix together the curd, poppy seed and cashew nut paste along with all the dry masalas except garam masala. Now add this mixture to the pan along with the tomato puree.
3. Stir frequently over medium-low flame and cook till oil separates from the edges. Now add salt, sugar, water and allow to cook for another 2 -3 mins. Turn down the heat to a low and add stuffed potols. Simmer for 2 -3 mins more or till the gravy thickens.
4. Sprinkle the garam masala just before switching off the flame.