Name: Bengali mutton kasha recipe by Kanupriya at BetterButter
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4
Ingredients: Mutton 1/2 kg; Thick yogurt 2 tbsp; Red chilli slits 4-5; Grated ginger 1 tbsp; Garlic paste 2 Tbsp; Turmeric powder 2 tsp; sugar 1/4 tsp; Salt to taste; Garam masala powder 1 tsp; coriander powder 1 tbsp; Mustard Oil 2 tbsp; Black Cardamom 1; Green cardamom 2; Cloves 4; Cinnamon 1 (3 inches); Peppercorns 4-5; Kashmiri mirch powder 1 tbsp; Raw papaya 1/4 cup grated or paste; Onion 3 medium size; Coriander leaves

ABOUT Bengali mutton kasha RECIPE

Kosha mansho is an exclusive Bengali dish where mutton is slow cooked in spicy gravy, simmered and coated in that thick semi dry gravy. There is a main role of raw papaya in this receipe. It's a famous dish every bengali family cooks it in their own way, so this receipe may vary from home to home. I'm sharing my version here. Every region of India has a similar dish but each receipe is different with own exclusive spices and cooking technique. Here you go with the authentic receipe of mutton to bring a smile on the faces of your loved ones.

Ingredients Serving: 4

Mutton 1/2 kg
Thick yogurt 2 tbsp
Red chilli slits 4-5
Grated ginger 1 tbsp
Garlic paste 2 Tbsp
Turmeric powder 2 tsp
sugar 1/4 tsp
Salt to taste
Garam masala powder 1 tsp
coriander powder 1 tbsp
Mustard Oil 2 tbsp
Black Cardamom 1
Green cardamom 2
Cloves 4
Cinnamon 1 (3 inches)
Peppercorns 4-5
Kashmiri mirch powder 1 tbsp
Raw papaya 1/4 cup grated or paste
Onion 3 medium size
Coriander leaves

Instructions

Marinade the mutton pieces with all the ingredients mentioned. Except onions, Garam masala powder and half of the Kashmiri mirch powder. Keep aside for min 1/2 hour.
Heat oil in deep frying pan /pressure cooker / wok. Add onions, fry on medium flame untill brown in colour put some ginger & garlic paste. Mix and saute for few secs.
Now add marinated mutton into this. Cook in medium flame for 20 mins uncovered.
Keep stiring in between to prevent burning from the buttom of the pan.
After 20 mins add 1 cup hot water into the mutton. Mix well cover and cook on low flame until cooked thoroughly.
When the mutton pieces are fully cooked add Garam masala powder and half of the Kashmiri mirch powder and remove from heat.
Garnish with Coriander leaves and serve hot with the salad and chappati's, naan or paratha.

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