The Three Mutton Curries: A Comparison #shorts

♣️ In 2017, we posted a recipe for ‘mutton kosha’, a Calcutta cabin-style restaurant specialty, where the mutton is browned with a lot of onion—500g for every kilo of mutton—for nearly 3 hours to get a dish with deep caramel-nutty flavour and a thick sauce that barely coats the meat.

♠️ A year later, we posted the recipe of ‘pathar jhol’ a slow-cooked mutton curry where the mutton is first browned with onions—not to the extent that we did for mutton kosha and with only 400g of onions—and finally simmered until the gravy thickens and the meat is tender—about 2 hours.

♦️Today’s pressure cooker mutton curry is at the opposite end of the flavour spectrum in that we don’t want to brown either the onions or the meat too much. This keeps the flavours fresh and light. The sauce is runny because the quantity of onions is only 250g for every kilo of mutton and they completely melt in the gravy in the short pressure cooking time of 15 minutes. It’s absolutely hearty and delicious.