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Sunday, June 17, 2012

Kasha Mangsho (Mutton Kassa) -My style!!


1.Mutton-750 gm
2.Onion-5 big size(sliced)
3.Ginger paste-2 tsp
4.Garlic paste-3/4th tsp
5.Coriander seeds(Dhania)-2 tsp
6.Cumin seeds(Jeera)-1 ½  tsp
7.Black pepper corns-2 ½ tsp
8.Green chillies-2 pc
9.Black cardamom-1pc
10.Green cardamom-4 pc (2+2)
11.Mace(Javitri)- 1 small flower
12.Cinnamon sticks(2 inch)-2 pc(1+1)
13.Bay leaves-1 pc
14.Turmeric Powder-1/2 tsp
15.Salt to taste
16.Sugar-A little less than ½ tsp
17.Ghee-2 tsp
18.Oil-1/2 cup


1.Wash and drain the mutton.Add the turmeric powder and a little less than Half  of the ginger garlic paste into it and mix well.
2.We will first prepare the masala.Take the Mixer container.Put coriander seeds.cumin seeds,black pepper corns,green chillies,Green cardamom(2pc),Cinnamon stick(1 pc) .Add a little bit water and blend for a smooth but thick paste.
3.Add ¼ th  of the above masala paste into the mutton and mix well.
4.Keep the mutton in a refrigerator for 1 hour.
5.Melt the Ghee in a pan ,add the black cardamom, remaining 1 cinnamon stick, remaining 2 Green cardamoms,Mace(Javitri) ,bay leaves.Once the aroma starts coming out add the mutton and stir in medium flame for 5 minutes.
6.Cook the mutton in a pressure cooker with 1 glass salt water.Wait for 3-4 whistle.Wait for the pressure to release on its own.
7.Separate the mutton pieces and keep the mutton juice/stalk separately. Throw out the black cardamom,  cinnamon stick, Green cardamoms,Mace(Javitri) ,bay leaves from the mutton stalk.
7.Heat oil in a kadai/pan.Fry the sliced onions till golden brown.Add the remaining ginger garlic paste and the remaining masala paste. Sauté it for around  ½ a minute and add the mutton pieces only.Add the sugar.
8.Cook it in low heat and medium heat.Once the juice dries out add a little quantity of  the mutton stalk and keep cooking.This should continue till the mutton stalk finishes.Check the salt.Once the oil starts coming out of the mutton ,its all done.
9.Serve hot with plain rice or roti.

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