Mutton Kasha
| Prep Time | 1 hour |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 500 Gram Mutton medium size pieces
- 7 tbsp Mustard oil you may also use any vegetable oil
- 1 Lemon
- 2 Onion medium size (finely chopped)
- 2 Tomato medium size (finely chopped)
- 2 tbsp Onion paste
- 2 tbsp Papaya- paste
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 50 Gram Curd (yogurt)
- 0.5 tsp Sugar
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander powder
- 1 tsp Kashmiri red chili powder
- 1 tsp Red Chili Powder or according to taste
- 0.5 tsp Garam Masala
- 2 Bay Leaf
- Salt to taste
Ingredients
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Instructions
- Wash the mutton pieces well, and drain out the excess water. Squeeze the lemon all over the mutton, mix it well. Rest it for 5-10 min.
- Take the mutton in a large bowl, put curd, 1 tbsp. onion paste, papaya paste, 1 tbsp. ginger-garlic paste, 2 tbsp. Mustard oil and marinate for at least 1 hr.
- Heat oil in a pan and add sugar, bay leaves and chopped onion and fry till onion became golden brown, add 1 tbsp. ginger garlic paste and fry for another 2-3 min.
- Add tomatoes (chopped) and 1 tbsp. onion paste. Cook until tomatoes are soft and smooth.
- Add all the dry masala except Garam masala powder one by one and stir it in low flame for 3-4 min.
- Add marinated mutton and salt, cook until the mutton becomes absolutely dry and oil separated the edges of pan. Mutton will also change the color to a dark shade of brown.
- Add the mutton in a pressure cooker and pour in 2 cups of water, close the lid and wait for 3 whistles (depends on your pressure cooker)
- Open the lid and put the fried potatoes (optional) and again allow 2 more whistles (depends on your pressure cooker)
- Turn off the flame and wait for few min.
- Open the lid of the pressure cooker after releasing all vapor and add Garam masala powder.
Recipe Notes
Serve hot with steamed rice or chapatti.