Ingredients with Measurements:
- 1 kg mutton, cut into medium-sized pieces
- 4 tbsp mustard oil
- 4 bay leaves
- 4 green cardamom pods
- 4 cloves
- 2 cinnamon sticks
- 2 onions, finely chopped
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- 2 cups water
- 2 tbsp ghee
- 2 green chilies, slit
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Heat mustard oil in a pressure cooker and add bay leaves, green cardamom pods, cloves, and cinnamon sticks. Fry for a few seconds until fragrant.
2. Add finely chopped onions and fry until golden brown.
3. Add ginger paste and garlic paste and fry for a minute.
4. Add coriander powder, cumin powder, red chili powder, turmeric powder, and salt to taste. Mix well and fry for 2-3 minutes.
5. Add mutton pieces and fry on high heat until they turn brown on all sides.
6. Add 2 cups of water and pressure cook for 20-25 minutes or until the mutton is cooked and tender.
7. Once the pressure is released, open the lid and cook on high heat until the gravy thickens.
8. Add ghee and slit green chilies. Mix well and cook for another 2-3 minutes.
9. Garnish with fresh coriander leaves and serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- High heat for frying
- Pressure cook on high heat
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 450 per serving
- Fat: 28g
- Protein: 35g
- Carbohydrates: 10g
- Fiber: 2g
Substitutions for ingredients:
- Mustard oil can be substituted with any other cooking oil.
- Ghee can be substituted with butter or oil.
- Green chilies can be substituted with red chili powder.
Variations:
- This recipe can be made with chicken or beef instead of mutton.
- Vegetarians can substitute mutton with paneer or tofu.
Tips and tricks:
- Use fresh spices for best flavor.
- Marinate the mutton with salt, turmeric, and red chili powder for 30 minutes before cooking for better taste.
- Add a pinch of sugar to balance the flavors.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until hot.
Presentation ideas:
- Serve in a deep bowl with steamed rice.
Garnishes:
- Fresh coriander leaves
Pairings:
- Steamed rice
- Naan bread
- Roti
Suggested side dishes:
- Cucumber raita
- Mixed vegetable curry
Troubleshooting advice:
- If the gravy is too thin, cook on high heat until it thickens.
- If the mutton is not tender, pressure cook for a few more minutes.
Food safety advice:
- Make sure the mutton is cooked thoroughly before serving.
- Wash hands and utensils thoroughly before and after handling raw meat.
Food history:
- Kasha Mangsho is a traditional Bengali dish that originated in Kolkata, India.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve hot with steamed rice and cucumber raita.
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Region: Indian