Description: Mutton Kasha, a beloved dish from Bengali cuisine, is known for its rich, spicy, and aromatic flavors. Originating from the kitchens of Bengal, this dish features tender pieces of goat meat cooked slowly in a blend of fragrant spices. The use of Purti Kachi Ghani Mustard Oil enhances its authenticity and imparts a distinct mustardy flavor, making it a popular choice for festive occasions and family gatherings. Apart from its delightful taste, Mutton Kasha is also nutritious, providing high-quality protein, essential fats, and a variety of vitamins and minerals.
• High in Protein
• Rich in Iron and Zinc
• Contains healthy fats
• Good source of Vitamin B12
• 1 Kg Mutton (Goat Meat)
• 1 cup sliced Onion
• 3–4 Green Chillies, finely chopped (adjust to taste)
• 2 tsp Ginger paste
• 1 tsp Garlic paste
• 1½ tsp Coriander powder
• 1½ tsp Cumin powder
• 5 tsp Kashmiri Red Chilli powder
• ½ cup Purti Kachi Ghani Mustard Oil
• 1 tbsp Sugar
• Salt to taste
• 3 Medium-sized Onions (ground to a paste)
• 1½ tsp Garlic paste
• 1 heaped tsp Turmeric powder
• 1 tsp Red Chilli powder
• 2 tbsp Purti Kachi Ghani Mustard Oil
• 4–5 tbsp Curd
• ½ cup grated raw Papaya (optional, for tenderizing)
• 1 tsp Salt
• 3–4 Bay leaves
• 3–4 dry Red Chillies
• 6 Green Cardamoms
• 1½ inch Cinnamon stick
• 5 Cloves
• 1 Black Cardamom
• Thoroughly wash the mutton pieces and pat them dry.
• In a large bowl, mix the mutton with onion paste, garlic paste, turmeric powder, red chilli powder, 2 tbsp Purti Kachi Ghani Mustard Oil, curd, grated raw papaya, and salt.
• Massage the ingredients into the mutton, ensuring even coating.
• Cover and marinate in the refrigerator for at least 4-6 hours, preferably overnight.
Instructions for Preparation:
• Remove the marinated mutton from the refrigerator 30-40 minutes before cooking to bring it to room temperature.
• Heat ½ cup Purti Kachi Ghani Mustard Oil in a deep, heavy-bottomed pan or wok over medium heat.
• When the oil is hot, add bay leaves, dry red chillies, green cardamoms, cinnamon stick, cloves, and black cardamom. Sauté until the spices turn light brown and release their aroma.
• Add 1 tbsp sugar and stir continuously until it caramelizes.
Instructions for Cooking the Curry:
• Add the sliced onions and green chillies to the pan. Cook until the onions turn deep golden brown, stirring frequently.
• Add the ginger paste and garlic paste. Continue to cook on medium heat for another 4-5 minutes or until the oil separates from the masala.
• Mix in the Kashmiri red chilli powder, cumin powder, and coriander powder. Sauté for 1-2 minutes.
• Add the marinated mutton along with the marinade to the pan.
• Increase the heat to high and cook for 15-20 minutes, stirring frequently to prevent sticking.
• If necessary, add a small amount of hot water to prevent the spices from sticking to the pan.
Simmering:
• Adjust the salt and spices as needed.
• Reduce the heat to low, cover the pan, and simmer the mutton for 50-60 minutes, stirring occasionally.
• Add a few tablespoons of hot water occasionally if needed to prevent the spices from sticking.
• Cook until the mutton is tender but not falling apart.
Optional: Add slit green chillies for extra spice and cook for an additional 1-2 minutes before turning off the heat. Allow the dish to rest for 2 minutes before serving.
Serving Suggestions:
Mutton Kasha pairs excellently with pulao, steamed rice, luchis (Bengali fried bread), poories, or parathas.
Enjoy your delicious, aromatic Mutton Kasha, enriched with the authentic flavor of Purti Kachi Ghani Mustard Oil!
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