Saturday, 1 February 2014

Mutton Kasha Recipe

Mutton Kasha or Kosha Mangsho is the ideal sunday lunch for bengalis. This needs no introduction or description as I will go out on a limb and say: Its the best dish ever, period.


  • Mutton: 750gm
  • Potato: 3(Cut into halves)
  • Onion Sliced: 4 
  • Ginger Paste: 2 tbsp
  • Garlic Paste: 2 tbsp
  • Cumin Pwoder: 1 1/2 tbspl
  • Coriander Powder: 1 1/2 tbsp
  • Turmeric Powder: 1/2 tsp
  • Bay leaf: 2
  • Cinnamon: 1/2 inch stick 2
  • Clove: 2
  • Cardamom: 2
  • Garam Masala: 1 tsp
  • Ghee: 2 tbsp
  • Mustard Oil: 2 tbsp
  • Yogurt: 1/2 cup
  •  Salt
  • Sugar-1/2 tsp
  • Red Chilli Powder: 1 tsp
  • Kashmiri Red Mirch Powder: 1 tsp


  1. Marinate the mutton with yogurt, ginger paste, garlic paste, coriander powder, cumin powder, salt and red chilli powder. Keep it aside for 45 mins to 1 hr.
  2. Fry the Potato after marinating in salt and turmeric powder, and keep it aside.
  3. Heat oil in a kadai (wok), add bay leaf, cinnamon, cardamom, cloves, and saute till the nice aroma comes out.
  4. Add onion and cook until it turns it golden brown, and sugar and saute a little more.
  5. Add marinated mutton, kashmiri red chilli powder and fried potatoes and saute in medium flame till the oil starts to separate out.
  6. Add water (preferably warm), cover the lid and set it in low flame.
  7. Cook until the mutton is tender and juicy. (You could also cook it in a pressure cooker, but it tastes a lot better when done in a kadai although it takes a little extra time.)
  8. Add ghee and garam masala.
  9. Serve hot with Basmati Rice.

You can also add boiled and semi-fried eggs to garnish.

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