Mutton kasha, also known as Kosha Mangsho, is a traditional Bengali dish that features tender mutton cooked in a rich, spicy gravy. Here’s how to make it:
Ingredients:
- 500 grams mutton, cut into pieces
- 3-4 onions, finely sliced
- 2 tomatoes, chopped
- 2 tablespoons ginger-garlic paste
- 2-3 green chilies, slit lengthwise
- 2 tablespoons yogurt
- 2 tablespoons mustard oil or any cooking oil
- 2-3 bay leaves
- 2-3 dried red chilies
- 4-5 whole cloves
- 4-5 whole green cardamom pods
- 1-inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon Kashmiri chili powder (for color)
- Salt to taste
- 1 tablespoon sugar (optional)
- Fresh coriander leaves for garnish
Instructions:
Marinating the Mutton:
- In a bowl, marinate the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.
Cooking the Mutton:
- Heat oil in a deep pan or pressure cooker.
- Add the bay leaves, dried red chilies, cloves, cardamom pods, cinnamon stick, and cumin seeds. Sauté until fragrant.
- Add the sliced onions and cook until they turn golden brown.
- Add the marinated mutton and cook until it changes color and starts to brown.
- Add the chopped tomatoes and cook until they turn mushy and the oil starts to separate.
- Add coriander powder, Kashmiri chili powder, and green chilies. Mix well.
- If using a pressure cooker, add a little water (about 1/4 cup) to prevent burning and pressure cook the mutton until tender. If using a pan, cover and cook on low heat until the mutton is tender, adding water if necessary.
- Once the mutton is cooked, adjust the seasoning. You can add a tablespoon of sugar if you prefer a slightly sweet taste.
Finishing Touches:
- Once the mutton is cooked and the gravy is thickened, remove from heat.
- Garnish with fresh coriander leaves.
Serving:
- Serve hot with steamed rice, pulao, or paratha.
Tips:
- Adjust the spice levels according to your preference.
- If you want a thicker gravy, you can cook for longer until the desired consistency is achieved.
- You can also add a tablespoon of ghee for extra richness and flavor at the end.
- Mutton kasha tastes even better the next day as the flavors develop more, so it’s a great dish to prepare in advance.
Enjoy your delicious Mutton Kasha!
