Bengali Noboborsho Special (Bengali New year) Mutton Kasha (khasir Mangsho)

Hello folks! Subho Nababorsho to all of you! Came back after long time to write…Life was very hectic but my passion was calling me to write recipe so here I am! πŸ™‚ Bengali people celebrate this first day of Baisakh month with grand meal apart from other festivities. Mutton is very rarely prepared in my home and my father loves it when I prepare it. It’s spicy ,rich and purely traditional dish prepared with aromatic roasted masala . I thought to prepare kashmiri Pulao and mutton kosha (curry). Will share kashmiri pulao recipe soon.

Mutton Kasha recipe:

marination: (about one hour or more) Wash about 500 gm of mutton and add jeera powder, chilli powder,( kashmiri mirch optional), coriander powder, salt to taste, and little curd , 2teaspoon mustard oil. Keep in aside or on refrigerator (not in freezer).

Ingredients:

  • Turmeric powder
  • Jeera powder
  • Coriander powder
  • Salt to taste
  • Mustard oil
  • Garam masala
  • Ginger garlic paste
  • Onions
  • Tomatoes
  • Curd
  • Water
  • Mutton (meat)
  • Meat masala (optional)
  • Potatoes ( optional)
  • Sugar – one teaspoon
  • Dry chillies
  • Bay leaves
  • Elaichi (cardamom)
  • Cinnamon stick
  • Cashew 5-6

Recipe time: 30 -40 mins
In a wok (kadhai) put mustard oil, fry potatoes (cut into half) and then keep aside. In the same pan add sugar, let it caramelize then add cinnamon stick, elaichi ,bay leaf, 2-3 red dry chillies; then add onion and tomatoes, fry in medium flame, add grated onion, tomatoes and paste of cashew, onion , ginger garlic into it. Mixed it well nd fry till the raw odour goes off. Add the marinated mutton pieces, cover the lid and stir it from time to time in a medium flame. Add little water, cook for sometime then transfer whole thing into a pressure cooker, allow it to whistle 10-12 times. Add the contents in the wok /kadhai again with the fried potatoes, if you don’t want potatoes then don’t add. Bongs love potatoes and I too. Lastly cook for sometime until it’s get thicker and tender. Add garam masala in it and it’s over. Your traditional mutton kasha can be served with luchi ( puri) , steamed rice, paratha or pulao.

Mutton Kasha

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