How to Make Mutton Kasha – A Traditional Bengali Mutton Curry

MBA RASHOI GHAR


Mutton Kasha is a classic Bengali delicacy, known for its rich, spicy, and slow-cooked gravy that clings beautifully to tender mutton pieces. Often reserved for weekends, celebrations, or family gatherings, this dish is a true representation of Bengali culinary heritage. Here’s a simple, step-by-step guide to making authentic Mutton Kasha at home.

Ingredients You’ll Need

  • Mutton (Goat Meat) – 1 kg (bone-in pieces preferred)

  • Onions – 4 large (thinly sliced)

  • Tomatoes – 2 medium (chopped)

  • Ginger-Garlic Paste – 4 tbsp

  • Green Chilies – 2 (slit)

  • Curd (Yogurt) – ½ cup (whisked)

  • Mustard Oil – 6 tbsp (for authentic flavor)

  • Turmeric Powder – 1 tsp

  • Red Chili Powder – 2 tsp

  • Coriander Powder – 2 tsp

  • Cumin Powder – 1 tsp

  • Garam Masala Powder – 1 tsp

  • Whole Spices – 2 bay leaves, 4 cloves, 2 cardamoms, 1 cinnamon stick

  • Salt – to taste

  • Fresh Coriander Leaves – for garnish

Step-by-Step Cooking Method

Step 1: Marinate the Mutton

In a bowl, combine mutton with yogurt, turmeric, salt, and 2 tbsp ginger-garlic paste. Cover and marinate for at least 2 hours (overnight is ideal for softer meat).

Step 2: Prepare the Masala Base

Heat mustard oil in a heavy-bottomed kadhai or pan until it begins to smoke slightly. Add bay leaves, cloves, cardamoms, and cinnamon. Sauté for a few seconds until fragrant.

Step 3: Fry the Onions and Spices

Add the sliced onions and cook until golden brown. Mix in the remaining ginger-garlic paste and green chilies, sauté until the raw aroma fades.

Step 4: Add Tomatoes and Dry Spices

Stir in chopped tomatoes, red chili powder, coriander powder, and cumin powder. Cook until the tomatoes break down and oil separates from the masala.

Step 5: Cook the Mutton

Add marinated mutton pieces to the pan. Stir well so the meat is coated with the spices. Cover and cook on low-medium heat, stirring occasionally. If needed, add a splash of warm water to prevent sticking.

Step 6: Achieve the ‘Kasha’ Texture

Continue cooking until the mutton becomes tender and the gravy thickens to a rich, clinging consistency. Sprinkle garam masala powder, mix well, and cook for another 2 minutes.

Step 7: Serve and Enjoy

Garnish with fresh coriander and serve hot with steamed rice, basmati pulao, paratha, or luchi for an authentic Bengali experience.

Tips for Perfect Mutton Kasha

  • Always marinate the mutton for several hours to enhance flavor and tenderness.

  • Slow cooking is key—avoid rushing the process for the best results.

  • Mustard oil adds authenticity; substitute with ghee if you prefer a milder flavor.

Follow us on Facebook
Follow us on Instagram : Coming Soon
Follow us on YouTube 

All rights are reserved by MBA RASHOI GHAR ©

0 Comments