vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Mutton Kasha

Mutton Kasha
Kheema Muttes

Kheema Muttes

Mutton Keema Kebab is an excellent dry snack item made with minced lamb meat combined wit...

Mutton bones rasam

Mutton Bones Rasam

Mutton bones rasam is a luscious, flavorful, tangy and spicy soup made of tender mutton b...

Keema Matar

Keema Matar

Keema/ Kheema/ Qeema Matar: Mince meat of lamb cooked with peas, you can substitute it wi...

Boti curry

Boti Curry

Boti curry or Gizzard curry is made with Lamb gizzards cooked with India spices in a nice...

Green Lamb Curry Hariyali Gosht

Green Lamb Curry Hariyali Gosht

Hariyali Gosht is a traditional mutton delicacy from the exquisite kitchen of Mughals, fa...

Kashmiri Mutton Curry Aab Gosht

Kashmiri Mutton Curry Aab Gosht

This dish is made in several ways but the two popular versions are Kashmiri and Iranian....

Mutton Kasha Recipe, How To Make Mutton Kasha Recipe

Bengali Kosha Mangsho Recipe is a delicious spicy Bengali Mutton Curry which is full of flavous from mutton.

About Recipe

How to make Mutton Kasha

(1 ratings)
0 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Mutton Kasha
Author : Vahchef
Main Ingredient : Mutton
Servings : 2 persons
Published date : November 16, 2016


Ingredients used in Mutton Kasha
• Mutton - cut into pieces - 500 grams.
• Mustard oil - 1/4 cup.
• Cloves - 4 numbers.
• Onions - grated - 1/2 cup.
• Ginger-garlic paste - 1 tablespoon.
• Chilli powder - 1 tablespoon.
• Turmeric - 1/2 tea spoon.
• Cumin seeds - roasted and ground - 1 tea spoon.
• Curd - 500 grams.
• Salt - to taste.
• Cardamom - 2 numbers.
• Cinnamon - 1 small.
• Coriander leaves (chopped) - 1/2 bunch.
Method:
  • Heat mustard oil and add cloves, cardamom and cinnamon.
  • Add onions and saute till soft. Add ginger-garlic paste, chilli powder and turmeric powder and stir fry till well mixed.
  • Add the meat, stir fry over high heat till opaque. Lower the heat and saute till fat separates.
  • Add curd, cumin and salt and saute till fat separates again.
  • Cover tight and cook over very low heat, till it gets cooked through in its own juices.

Garnish with coriander leaves serve hot with rice.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter