Mutton Kasha | How to make Mutton Kasha

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ByNirupam Biswas
Created on 29th Feb 2016
  • Mutton Kasha, How to make Mutton Kasha
Mutton Kashaby Nirupam Biswas
  • Mutton Kasha | How to make Mutton Kasha (17 likes)

  • 1 review
    Rate It!
  • By Nirupam Biswas
    Created on 29th Feb 2016

About Mutton Kasha

Bengali exclusive slow cooked mutton.

Mutton Kasha, a deliciously amazing recipe to treat your family members. This recipe of Mutton Kasha by Nirupam Biswas will definitely help you in its preparation. Surprisingly the preparations for Mutton Kasha can be done within 20 minute. Isn't it interesting. Also, the time taken for cooking Mutton Kasha is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Mutton Kasha can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Mutton Kasha is just too tempting. Cooking Mutton Kashaat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Mutton Kasha is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofMutton Kasha from Better Butter.

  • Prep Time20mins
  • Cook Time60mins
  • Serves4People
Mutton Kasha

Ingredients to make Mutton Kasha

  • 500 gm freshly cut mutton thigh(best cut of meat)
  • 4 Onions, diced
  • 5 Cloves of Garlic, freshly cut in small pieces
  • A thumb size ginger, cut in small pieces
  • 2 tomatoes, diced
  • 1 teaspoon Turmeric Powder
  • 1 1/2 teaspoon Chilly Powder
  • 1 teasoon Coriander powder
  • 3 Cardamom
  • 5 Cloves
  • 1 medium sized Cinnamon
  • 1 bay leaf
  • Salt to taste

How to make Mutton Kasha

  1. Heat oil in a pressure cooker and put in the whole garam masalas and let it splutter for few seconds.
  2. Add in the diced onions and slit chillies, fry till onions are translucent then add garlic and ginger. Keep frying till onions get golden brownish.
  3. Add in the diced tomatoes and fry till tomatoes give away their raw smell.
  4. Get the powder spices into the cooker and splash water to avoid the spices from burning. Once the oil is separated out from the sides put it in the mutton and mix for 5-6 minutes.
  5. Add in 1 1/2 cup of water, salt to taste and pressure cook it till 3 whistles. Once steam dissipates add the pressure cooker content into a very hot kadhai.
  6. On a medium flame saute the mutton in the kadhai till the curry reduces, then cook on medium to low flame till the meat gives away from the bone. Serve hot.
My Tip: Always taste your food after salt is added and fine tune to your taste. No shame in adding some lime or sugar. Serve with rice or roti.

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musabbarin patnia year ago
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