Mutton kasha is a yummy spicy Bengali-style cooking of goat meat.
Full of raw flavors of crushed spices, curd, and mustard oil, the traditional style mutton kosha gravy recipe is a favorite cuisine in every bong household.
So let’s see how to make mutton kosha easily at home.
Mutton Kosha Recipe Bengali Style
- 1 Kadhai
- 1 Induction Cooktop
- 1 Mixer Grinder
- 1 cup plain thick yogurt Greek Yoghurt
- 500 g Mutton
- 4 tbsp mustard oil 2tbsp for marination and 2 tbsp for cooking
- 2-3 bay leaves cut into 2-3 pieces
- 2 whole black cardamoms
- 3-4 green cardamoms
- 1-1.5 inch cinnamon stick
- 2-3 cloves
- 3-4 dry red chili powder
- 1 tbsp sugar
- 1.5 cup onions sliced or chopped
- 2 tbsp of ginger garlic paste
- 2-3 potatoes medium-sized which are cut into halves
- 2 tbsp coriander powder
- 1.5 tbsp cumin powder
- 1 tbsp salt
- 0.5 tbsp garam masala powder
- 3-4 green chilies
- 1 tbsp ghee
Marination of the Mutton
- To make mutton kasha, firstly marinate the mutton.
- In order to marinate, the extra water from the mutton has to be drained well and cleaned.
- Take a large bowl and marinate the mutton pieces with thick curd, ginger garlic paste, salt and mustard oil.
- Cover the bowl with the lead and keep it for refrigeration for at least 3 to 4 hours.
- After 3 to 4 hours take the marinated mutton outside from the refrigerator and keep it aside.
Frying of potatoes
- You can add potatoes too in the mutton kasha.
- Heat mustard oil in a Kadai in a medium to high heat flame.
- Cut the potatoes into two halves and fry them for 5-6 minutes on high flame.
- You can add turmeric and salt to it while frying.
- Keep it aside.
- You can avoid potatoes if you want.
- An iron pan or iron Kadhai is ideal for this dish as it gives a deep black colour to the dish.
- If you do not have one, don't worry, you can use a heavy bottom kadhai or pan of steel or aluminium.
Cooking Mutton Kosha
- While the oil is fuming slightly, crush the green cardamoms, black cardamoms, cinnamon sticks and cloves in a mixer grinder and now add all these crushed spices to the oil.
- Crushing the spices enables to release of all the flavours in the oil and enhances the taste of the recipe.
- Also add bay leaves, dry red chillies, salt and sugar to the kadhai and fry these for 5 to 10 seconds.
- Now add chopped onions and fry them until it turns golden brown.
- You can fry it for 6 to 8 minutes and remember to stir these at regular intervals.
- Now add ginger and garlic paste and fry the onions which will take about 8 to 10 minutes.
- Now add the marinated mutton in the Kadhai and cook it for 5 to 6 minutes on high flame.
- Add the dry spice powders which would include turmeric, red chilli powder, Kashmiri red chili powder, cumin powder, coriander powder, salt, sugar and cook the mutton for 3-4 minutes on high flame.
- Add plain yoghurt to the mutton, and reduce the heat of the flame.
- Now add some hot water for about 50-60 ml and mix well with the mutton and stir it well.
- Cover the lid of the kadhai and cook the mutton for 1.5-2 hours minutes until the mutton becomes tender.
- Then open the lid and try to scrape the bottom of the kadhai and incorporate the brown bits in the masala.
- Regular stirring at regular intervals will develop a rich brown colour.
- Continue to stir so that the masalas do not stick to the bottom of the pan and burn.
- Add salt and sugar accordingly.
- Finally, add garam masala powder, slit green chillies and ghee and mix them well.
- Keep it in low flame for another 20 minutes.
- Garnish the mutton with fresh coriander leaves after the curry is slightly thickened.
- Serve it hot.
The thick brown gravy of mouth-watering mutton kasha is often served with steaming rice.
Sunday’s lunch in many Bengali households is incomplete without mutton kasha.
This dish is also included in special occasions like Poila Boishakh or Durga Puja.
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