How to make Mutton Kasha

Mutton Kasha or Pathar Mangsho is a very common name in bengli household. Mutton is the main ingredient in this recipe. Other items required are easily available in every house. It can be served hot with rice or chapati. Read this article to know more about this recipe.

Ingredients Required for Mutton Kasha

Mutton pieces:600gms
Potato (peeled):200gms
Onion (sliced):1 or 2
Tomato Puree
Ginger paste:50gms
Garlic paste:20gms
Jeera Powder:10gms
Mustard oil:150ml
Tejpata:1 or 2
Small elaichi:5gms
Red Chilli powder:10gms
Kashmiri chilli powder:15gms
Haldi powder:5gms
Tejpata: 1 or 2
Slit Green chilli:5gms
Salt to taste

Method of preparation of Mutton Kasha

Heat mustard oil in a kadai. Add tejpata, dalchini, elaichi and clove for tempering. Add onion, saute on a slow flame till golden brown. Add ginger and garlic paste, saute for a few minutes. Add haldi powder, red chilli powder, kashmiri chilli powder, jeera powder. Saute for a few minutes.
Add mutton to this masala,then add little water and stir continuously till water dries up and oil comes out.
Add some more water and cover with a lid and simmer till mutton is semi-soft.
Add semi-boiled potatoes deep fried in oil and and slit green chillies.
Cook till gravy is semi-thick in consistency, add tomato puree and let it simmer. Pour in a bowl and sprinkle garam masala. Place one slit green chilli on the top for garnish.
Mutto Kasha is ready to eat.


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