MUTTON KASHA

Mutton kasha or Mutton curry with a thick gravy is always best for a Sunday brunch. It has a beautiful , engaging , spicy taste. For Bengali families, Mutton curry or mutton recipes are very appreciated, and they are always cooked on Sundays.

       Today , I will be sharing, the most loved , the most eaten recipe in Bengal , that is Mutton kasha, or simply mutton curry, but with a thick gravy. In my older Blog I've also shared a mutton curry. Which had a thin Curry, which is also popular in Bengal, mostly they add potatoes, but in this mutton curry which has a thick gravy, will not have potatoes.

So without wasting anytime , let get started!

INGREDIENTS:-

500 Grams of mutton ( curry cut)

 Onions 150 g 

Tomato 100g

 Garlic paste 2 tablespoons

Ginger 1 tablespoon

Kashmiri red chilli powder 2 tablespoons

Turmeric powder 1/2 tablespoon

Cumin powder 1 tablespoon

Corriander powder 1/2 tablespoon

Salt ( according to taste)

Curd 75 g

Mustard oil 75g

Garam masala 1 tablespoon

METHOD:-

Take 500g of mutton in a bowl and add finely chopped onions (150g), finely chopped tomatoes (100g), add  curd ( 75g) , 1/2 tablespoon of turmeric powder, 2 tablespoons of Kashmiri red chilli powder, 1½ tablespoons of red chilli powder, 1 tablespoon of cumin powder, ½ tablespoon of corriander powder. Add mustard oil ( 75g) , add salt as per your taste. And mix them well, make sure that each piece gets coated with the masala. Keep it aside for marination.Now heat up a kadai and now add the marinated mutton and cook for 15 mins on high heat with water , as and when needed. Cook it for again 15 minutes. Cook the mutton until the oil gets separated from, the curry.

At last add 1 tablespoon of garam masala and that's it , your mutton curry is now ready to be served.