EASY BENGALI GOAT CURRY (MUTTON KASHA)
Updated: May 3, 2021
In my culture, any celebration is incomplete without goat curry (of course except pujas or worship rituals). I remember in my childhood days, every Sunday we had Mutton curry at lunch and after lunch reading the Sunday special Newspaper and a long nap.
There are so many varieties of mutton curries in different parts of India. Even in Bengali style, you can also cook mutton in so many different ways. I am making a one-pot easy curry recipe. I promise it's really yummy and hustle free. I marinated this mutton for 4 hours that makes this mutton very soft and comes off from bone very easily. Also for people who want easy cooking without losing the flavor.
This mutton is best with misti (sweet) pulao or plain rice or any kind of flatbread(Roti, Paratha or Naan or Luchi (fried puffed bread)). My favorite is a bowl is full of mutton with Misti pulao.
Prep Time: 15 minutes
Marinate time : 3 to 4 hours Cook Time: 60 minutes
Servings: 5 - 6 Portions
2 lbs mutton cut into medium-sized pieces.
1 teaspoon turmeric
4 tablespoons mustard oil and 1 tablespoon to fry potatoes
2 cups onions finely chopped (large)
1 and 1/2 tablespoon Ginger paste
1 tablespoon garlic paste
2 tablespoons yogurt
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon red chili powder ( You can adjust to your taste)
1 cup tomatoes finely chopped
2 teaspoons salt
1 teaspoon sugar
1/2 tablespoon ghee (Clarified Butter)
1/4 teaspoon cardamom powder
1/4 teaspoon clove powder
1/4 teaspoon cinnamon powder
4 medium potatoes peeled and cut into halves
Wash mutton properly and squeeze all the water out.
Take a deep saucepan and take the mutton in it.
Add chopped onion, ginger paste, garlic paste, yogurt, cumin powder, coriander powder, red chili powder, chopped tomatoes, oil, turmeric, and salt.
Then Marinate the Mutton in the pan with all the spices.
This will make the mutton cook quicker and very soft.
Marinate the mutton for 3 to 4 hours in the refrigerator.
After 4 hours take out the marinated mutton from the refrigerator and put the pan on a stovetop on medium heat.
Put the lid on and cook the mutton for 30 mins on low to medium heat.
Stir gently after some interval to make sure, that it is not sticking to the bottom of the pan.
In the meantime fry the potatoes and keep them aside.
After 30 mins add the fried potatoes to the mutton.
Add a cup of water if it is needed and mix well.
Put the lid back on and cook for another 30 mins on low heat.
Again don't forget to stir occasionally.
Cook until the potatoes are cooked and the meat is fully done.
Cook for another 3-4 minutes until the gravy is slightly thickened.
Then add ghee and garam masala powders (Cardamom powder, Clove powder, and Cinamon powder) and mix well.
Serve Kasha Mutton with steam rice or any type of Indian flatbread or My favorite sweet Basanti pulao.