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Mutton Kasa(Masala)


  • 750 gms nice & tender mutton
  • 3-4 Medium Sized Potato Cut Into Halves
  • 1-2 tsp Cooking oil for frying potato (Mustard oil will certainly enhance the taste.)
  • 3 medium sized onions
  • Garlic 8 -10 Cloves
  • Ginger 1 ½ inch
  • 1 tsp Garam Masala
  • 5-8 Black Pepper ( Gol Maricha)
  • 3 Bay Leaf ( Teja Patra)
  • 4 Whole Cardamom ( Aleicha)
  • 5 Cloves ( Labanga)
  • 1 Long Stick of Cinnamon (Dalchini)
  • 1/2 tsp Sugar
  • 8 tsp of cooking oil (mustard oil)
    • For Marinating
    • 2 tsp Turmeric Powder ( Haladi Gunda)
    • 2 tsp Red Chili Powder
    • 1 ½ tsp Salt
    • 4tsp Yogurt (Dahi)


    • Make a smooth paste of onion, ginger and garlic and half an inch cinnamon But you can use the packed paste as well.
    • Marinate the mutton with 1 tsp turmeric powder, ½ tsp salt, ½ tsp red chili powder, yogurt/curd and 1-2 tsp mustard oil (optional) for 1-2 hours.
    • Heat up a Kadhai or any heavy bottom Pan
    • Add 1-2 tsp of cooking oil
    • Shallow fry the potatoes till they turn golden brown.
    • Keep them aside on kitchen-wraps or tissue paper to absorb excessive oil.
    • Heat 7-8 tsp of cooking oil in a pressure cooker
    • Temper it with Black pepper, Cinnamon stick, Bay leaf, whole Cardamom, Cloves
    • Add sugar to this (This is primarily to enhance the color of the gravy) till it turns brown.
    • Add the masala paste prepared in step 1.
    • Add a little turmeric.
    • Fry till the oil starts to come out. You can add a little water if the masala starts to stick to the vessel.
    • Add the marinated mutton at this point
    • Fry on medium heat for about 15 mints (till the oil stars to separate out) with the lid loosely covered
    • Add fried potatoes
    • Add water based on how much of gravy you want to make. For a medium thick gravy, you can add up to 2 cups of water
    • Add 1 tsp of garam masala
    • Fix the pressure cooker lid
    • Cook on high head for 1 whistle and then cook on low heat for about 20 mins.
    • Open the pressure cooker only after it cools down on its own.
    • Check the tenderness of the mutton. If you require it to be softer, you could cook it for some more time
    • Garnish it with chopped coriander leaves.

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