Saturday, 4 August 2012

Mutton Kasha (Bengali style)

750 gms Mutton -Patha (small male goat) / Khashir mangsho:
7-8 tblsp oil (mustard oil)
2 & ½  tblsp turmeric powder
1 & ½ tsp red chili powder
1 & ½ tblsp Cumin Powder
½ tsp Coriander Powder
1 cup yogurt
3 pic potato (medium size)
1 &  ½  tblsp ginger pest

1 tblsp garlic chopped
2  tblsp garlic pest
1 tblsp onion chopped

3 tblsp onion pest
Cardamom-3-4 whole pieces
Cinnamon-2-3 small pieces

Bay leaf – 3 pic
Salt to taste
Clean  and  wash the mutton pieces. Marinade the mutton with ginger and garlic paste, onion pest, turmeric, chili, coriander and Cumin powder with the 1 tblsp raw mustard oil and salt for ½ hour.
Peel the skin of the potato and cut the potato in two pieces. Rub the potato with turmeric and salt. Now fry the potato and keep it aside.
Heat up oil in a pan and add bay leaf, chopped garlic, chopped onion one by one and stir fry until translucent and soft. Now add marinated mutton pieces and beaten yogurt and stir fry on a high flame heat up for 8-10 minutes or stir well till mutton becomes absolutely dry and the oil separates (kashano in Bengali), it will also change color to a darker shade of brown. Add the dried up mutton in a pressure cooker and pour in 3 cups of water, close the lid and wait for 3 whistle  open the lid and put in the potatoes and again allow 2 more whistles. Add the cardamom / cinnamon powder 10 minutes before the mutton is served.
The dish should have fairly thick gravy when done.  Serve with hot Chapattis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

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