Bengali’s Favourite Mutton kasha

 I am pure bengali girl. People of bengali generally love fish. There is a phase called , “maache vaat e Bangali”. But I am a bit different from that concept. Mutton is my all time favourite cuisine. Fun fact is mutton curry  was invented by our very own Indian Railways. They used to serve this in first class ac trains to the maharajas. 

I used to try mutton outside in the hotels but could not get the satisfaction over there. So one day I tried to make it my self at home. So today I will share you the recipe of pure authentic mutton kasha.

The ingredients we need for the recipe is listed down below 

• 1 kg goat meat/mutton
• 1/2 cup mustard oil
• 2 pc whole red chill
• 1 pc bayleaf
• 1 tsp cumin seeds
• 10 pc medium-sized onions
• 1 tsp turmeric powder
• 1/4 tsp cumin powder optional
• 1/2 tsp coriander powder optional
• 1 cup curd small-sized tea cup
• 1 tsp sugar
• 2 cup hot water keep ready while the meat cooks
• salt to taste
• Ghee 
• Red chilli powder 
• Suger

And we are ready to cook the mutton.

How to Cook :

At first we need to marinate the meat with curd , mustard oil, salt , termeric and ginger garlic pest. Keep that marination in the fridge for 1 hour. Because it will help the mutton to get boiled easily . It is true that mutton takes huge amount of time to get boiled. 

 Next in a pan we need to fry some finely chopped onion. Now fry it for 10 to 15 minutes in medium frame. After that we need to add some ginger garlic paste and sauté it until the smell goes out. Next after 5 to 10 minutes we need to add all the spices they are , coriander, cumin, turmeric, red chilli powder  , some garam masala one spoon ghee . Take a bowl and mix all the spices with some water . Because flavour of the masala rises high when we mis all the spices with water. This is my grandmom’s technic which i follow properly. 

               

           Now its time to add the the mixture into the pan. Mixing all together until the masala spreads oil we have to wait and stir it properly. The curry should not burn , unless it will change the colour of your curry. When the masala will start separating the oil the mutton have to be added. Now in high flame it needed to be cooked 15 mints. Stir the curry ver often to avoid burning your curry. After 15 mints now in a small bowl add 250 ml of curd and beat it properly . Add the whole card into the mutton and again stir it .  

        

          Now 90% of our cooking is done. When the mutton will start smelling good now take 1 ltr water and boil it. Slowly add the water in the mutton curry gradually. Don’t pour the whole water together. Then the taste will become blunt. It will take 30 to 45 minutes to get boiled the mutton properly.

     

          After that turn of the gas add some chopped coriander leaves and a small tea spoon of ghee and some sahi garam masala in the curry. Now you are ready to serve it with anything your favourite