Slow Cooked Mutton Kasha

 

How can anyone resist tender and delicious mutton pieces with a host of spices that lend the curry a mouthwatering aroma? This is what the following recipe is all about. Mutton Kasha is a quintessentially Bengali dish that goes well with rice, roti, pulao and even paratha. Various versions of Mutton Kasha is available, this is a version that uses the help of raw papaya to make the meat tender. Whether you are having guests over or just planning to enjoy a meal with family, this dish is going to uplift your meal and mood.

 

Ingredients:

  • Mutton Pieces
  • Peeled Raw Papaya
  • Mustard Oil
  • Bay Leaves
  • Crushed Cinnamon
  • Crushed Cardamom
  • Crushed Cloves
  • Panch Phoron
  • Finely Sliced Onions
  • Warm Water
  • Salt

 

  • For Mixture 1:
  • Ginger And Garlic Paste
  • Green Chili Paste
  • Cumin Paste
  • Garam Masala Powder

 

  • For Mixture 2:
  • Curd
  • Red Chili Powder

 

Preparation:

  1. Peel the raw papaya and grate it to make a fine paste and marinate the mutton oieces. Leave it marinated for the night.
  2. Take a deep bottom pan and heat mustard oil
  3. Temper the oil with bay leaves, crushed cinnamon, cardamom and cloves. Now add a little bit of panch phoron.
  4. Next add the finely sliced onions and fry it.
  5. After the onions are fried, add in the marinated mutton pieces along with salt and continue to cook for about 15 minutes. Remember to stir continuously.
  6. Now add a cup of warm water and cover the pan and lower the heat. Cook the meat till it is well done but open the lid from time to time to give it a stir.
  7. Prepare Mixture 1 and 2.
  8. Heat mustard oil in another pan and add in mixture 1and cook till oil starts to separate. Add in mixture 2 at this point and mix it well.
  9. Once the meat becomes tender add the above mixture to the pan with the mutton and let it cook for another half an hour till you see the oil has started to separate.
  10. When you see the water has dried up and you are left with gorgeous gravy, turn the heat off and let it stand for some time.
  11. Serve it hot with rice, pulao, roti or paratha.