Ready to Cook pack of tender goat meat (Kochi Patha) from Sunderbans .
Tender Bengal Goat Meat (Kochi Patha) sourced from the Sundarbans area in West Bengal,
marinated with traditional spices and 2 additional pouches for tempering and finishing.
Pack Weight – 500 Gms Meat + weight of marinade.
Additional Ingredients Required
Onion – 500 Gms (Cut into 8 Pieces)
Tomatoes – 2 Nos (Large) Cut in 4 pcs
Potatoes – 3 Nos (Large) cut into 4 pieces.
Mustard Oil – 4 Tablespoon
Sugar – 0.5 Teaspoon.
Salt to Taste
Heat Oil in a pan and add the Pouch A Contents (Whole Spices) in high heat for a minute, reduce to
medium heat and add the onions. Fry onions for 8 to 10 minutes till golden brown, add the
marinated meat and 0.5 teaspoon sugar. Fry in slow and medium heat (alternate as required) for 15
/ 20 minutes till the masala dries up and leaves oil. Add the potatoes and keep stirring for another 8
to 10 minutes.
Add Tomatoes, salt and water. Raise heat and bring to boil. Cook in slow heat till meat is done or you
can remove the potatoes and pressure cook the meat till done. Remove lid and add back the
potatoes and boil in low heat for 5 / 6 minutes. Check seasoning and adjust if required. Take the
Pouch B (Ground Spices) and mix in 4 to 5 tablespoons of water (Do this at the start of the cooking
process and keep it covered). Add this mix in the gravy and keep covered for 5 mins.
Few green chillies and a tablespoon of mustard oil can be added for extra zing…
For Same Day Consumption
Note – The marinade contains salt, hence check the seasoning before adding additional salt.