Mutton Kasha is a popular Bengali dish known for its rich, bold flavors and thick, spicy gravy. Mutton Kasha is often a dish associated with special occasions and family gatherings in Bengal. It’s traditionally served during festivals like Durga Puja, family celebrations, or even on Sundays as a part of a hearty, leisurely meal. It is usually accompanied by luchi (fried flatbread), rice, or mishti pulao (sweet rice) .
Ingredients:
Mutton (goat meat) – 1kg (cut into medium pieces)
Potatoes: 3 medium-sized (peeled and halved)
Onions – 3 large (thinly sliced)
Tomatoes – 1 large (finely chopped)
Ginger paste – 2 tbsp
Garlic paste - 2 tbsp
Green chilies – 5 (slit)
Yogurt – 3 tbsp
Turmeric powder – 2 tsp
Red chili powder – 2 tsp
Coriander powder – 2 tsp
Cumin powder – 2 tsp
Garam masala – 1 tsp
Bay leaves – 2
Star anise - 1
Cumin seed -1 tsp
Cinnamon stick – 1 small piece
Green cardamom – 5
Cloves – 5
Mustard oil – 5 tbsp
Salt – to taste
Sugar – 1 tsp
Ghee - 1 tbsp
Water – as needed for cooking
Instructions:
Marinate the Mutton:
Clean the mutton pieces thoroughly.
In a bowl, add the mutton, yogurt, turmeric powder, red chili powder, cumin powder. coriander powder, ginger paste, garlic paste, and salt.
Mix well, cover, and let it marinate for at least 2-3 hours (preferably overnight).
Prepare the potatoes:
Peel and halve the potatoes. Lightly fry them in a little mustard oil until golden brown and set aside.
Cook the Mutton :
Heat mustard oil in a heavy-bottomed pan .
Add cumin seeds, bay leaves, cinnamon stick, green cardamom, and cloves. Sauté for a few seconds until aromatic.
Add the sliced onions and fry them until they turn golden brown.
Add the chopped tomatoes and green chilies and cook until they soften and blend with the masala.
Add the marinated mutton to the pan. Stir well to coat the mutton with the masala.
Cook the mutton on medium heat, stirring occasionally, for 10-15 minutes until the meat browns slightly and absorbs the flavors. Add sugar.
Cook the meat until the masala leaves the oil.
At this point, add large fried potatoes.
If you're using a pressure cooker, add about 1cup of water, close the lid, and cook for 4 to 6 whistles or until the mutton is tender. If using a pan, add more water as needed, cover, and cook on low heat for 1 hour or until the mutton becomes tender and potatoes are cooked.
Finishing Touch:
Once the mutton is cooked, add garam masala powder and ghee .
Adjust the salt and sugar and chili as needed.
Simmer for an additional 5-10 minutes to let the flavors combine.
Serve:
Serve hot mutton Kasha with misti polao and luchi (Bengali-style deep-fried flatbreads).
Enjoy the flavorful, rich and spicy Bengali-style mutton dish Mutton Kasha!
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