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MUTTON KASHA(GOAT CURRY): Bengali style Mutton curry
Most peopledon’t realise that if fish is the king of Bengali cuisine, mutton is its queen.Bengalis love their meat perhaps more than most others in this multi cuisinecountry called India. There are some really amazing Bengali restaurants inMumbai (with branches in other parts of India and overseas) that serve a meanmutton kasha (pronounced ‘kaushaa’).
This semi muttongravy is best eaten with the Bengali version of puris (rice flour based) called‘luchi’. Many a Sundays have meant a visit to the humble, but nonethelessfiercely flavoursome, ‘Calcutta Club’ in Oshiwara, Mumbai. This is a small nofrills restaurant that boasts of its authentic Bengali food that has remainedas true over the years as its friendly staff. At one point we realised that allwe needed to say to the well acquainted staff there, was ‘the regular’, which forus, comprised amongst our other favourites, the delicious mutton kasha.
Recipe:
Time: 90 minutes
Serves: 4
Instructions:
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1 Marinate Mutton (preferably overnight)with Curd (2 Table spoon), Turmeric (1/2 teaspoon), Mustard Oil (1 Tablespoon),Chopped Green chili (1), Chopped Tomato (2 medium), Onion paste (1/2 onion),Garlic Paste, Salt (1 tea spoon)
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Making the Curry:
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2 Cut the potatoes (each intofour pieces) and remaining onion (chop), and keep the spices available.
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3 Heat 3 Tablespoon of oil in apressure cooker. Mix 1/4 tea spoon of turmeric powder with the cut potatoes. Sautethem and keep aside.
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4 To the left over oil, add daalchini- 1 stick, small cardamon (Green Elaichi) 5, and cloves(Laung) - 5. 5. Addchopped onion and sauté till it turns pink
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5 Add 1 teaspoon garam masalaand 1/2 tea spoon red chili powder. Sauté the masala for 2-3 minutes. Then addthe marinated mutton. Mix it well.
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6 Cook it under medium flamefor 20-25 minutes till all the water is released. Keep stirring to ensure thatit is not sticking to the bottom of the cooker
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7 Add 1 cup of water. Close thelid and let it whistle for 3-4 times (good long whistles under medium flame)
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Turn the flame off
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Wait till all the pressure isrelease and only then open the lid and add 1/2 Tsp of Garam masala and salt totaste
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Add the fried potatoes and putthe lid of the cooker back and cook on a medium to low flame till 1 morewhistle and then turn the flame off
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Your mutton kasha is ready toeat
Ps: Serve withluchis and salad for best taste combination.
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