Mutton Kasa is a traditional odia dish. The word kasa has a similar connotation to bhuna, which entails gently simmering gravy over low heat for an extended period of time to get a rich, dark-brown sauce and melt-in-your-mouth mutton bits.
Ingredient for Mutton Kasa
- Mutton – 1kg
- Potato- 250 grams
- Onion- 250 grams
- Ginger – 100 grams
- Garlic – 75 grams
- Oil
- Ghee- 1 teaspoon
- Turmeric powder – 2 teaspoon
- Chilli powder – 2 teaspoon
- Bay leaf – 2
- Garam Masala – 1 small cinnamon,2 cloves, 1 green cardamom
Instruction and Steps to make Mutton Kasa
- Trim the extra fat from the mutton after it has been washed and cleaned. Refrigerate it overnight after marinating it with yogurt and salt. Make an onion and red chili paste.
- In a heavy-bottomed pan, heat the oil. Add a pinch of salt, cardamom, cloves, and cinnamon. When they begin to sputter, add the onion paste and cook until the onion is soft and no longer has a raw scent.
- Add the chopped tomatoes and cook, stirring constantly, until the tomatoes are completely mixed. With the exception of the garam masala, add the dry masala and salt.
- When the masala is fully cooked, add the potatoes and marinated mutton chunks (drain the excess liquid from the marination). Stir it for about 10 minutes over medium heat.
- Keep sprinkling water on the masala to keep it from sticking to the pan. Finally, pour in 2/3 cup of water and cover with a tight-fitting lid.
- Cook for around 30 minutes on low heat. Keep an eye on it and mix it regularly to keep it from drying out.
- If the gravy becomes too dry, add extra warm water. Finally, make sure the mutton is cooked well before adding the Garam masala and chopped coriander. as well as serving
