Mutton Kasha | How to make Mutton Kasha

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By Nirupam 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 is a popular aromatic and delicious dish. You can try making this amazing Mutton Kasha in your kitchen. This recipe requires 20 minutes for preparation and 60 minutes to cook. The Mutton Kasha by Nirupam Biswas has detailed steps with pictures so you can easily learn how to cook Mutton Kasha at home without any difficulty. Mutton Kasha is enjoyed by everyone and can be served on special occasions. The flavours of the Mutton Kasha would satiate your taste buds. You must try making Mutton Kasha this weekend. Share your Mutton Kasha cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Nirupam Biswas for inputs. In case you have any queries for Mutton Kasha you can comment on the recipe page to connect with the Nirupam Biswas. You can also rate the Mutton Kasha and give feedback.

  • 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 patni2 years ago
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