Mutton Kasha | How to make Mutton Kasha

By Nirupam Biswas  |  29th Feb 2016  |  
4.5 from 2 reviews Rate It!
  • Mutton Kasha, How to make Mutton Kasha
Mutton Kashaby Nirupam Biswas
  • Prep Time

    20

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

42

2





About Mutton Kasha Recipe

Bengali exclusive slow cooked mutton.

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.

Reviews for Mutton Kasha (2)

Moumita Malla3 months ago

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musabbarin patni2 years ago

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