Mutton Kassa

In a bowl, combine mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well to coat the mutton evenly.

Cover and refrigerate the marinated mutton for at least 2 hours to allow the flavors to meld together.

• Heat mustard oil in a pan or kadhai over medium heat. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden brown.
• Add minced garlic, julienned ginger, and slit green chilies. Sauté for a few minutes until fragrant.
• Add chopped tomatoes and cook until they turn soft and mushy.

• Now, add marinated mutton to the pan along with any remaining marinade. Mix well to combine.
• Cook the mutton on medium-high heat until it is browned and the oil starts to separate from the masala.
• Add coriander powder, garam masala powder, and kasuri methi. Mix well.
• Cover the pan and cook the mutton on low heat until it is tender and cooked through, stirring occasionally. This may take around 30-35 minutes.
• Once the mutton is cooked, check for seasoning and adjust if needed. Garnish with fresh coriander leaves.

Serve hot Mutton Kassa with steamed rice or paratha. Enjoy the rich and spicy flavors of this classic Bengali dish!