Spicy Mutton Kasha

Mutton is one of the most favourite dish in all bengali families worldwide, even we say whatever we have through out the week doesn't matter but its mandatory to have mutton on Sundays, So I am sharing my one favourite mutton dish with you all to make your Sunday a special one. Presenting to you all Spicy Mutton Kasha

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Ingredients for the Kasha:

• Mango Pulp (Ripe One) - 2 Cups
• Mutton (Approx. 2inch each piece) - 1Kg
• Chopped Onion - 3 Big
• Chopped Almonds - 20
• Raisins - 20
• Melon Seeds - 4 tbsp
• Garlic Paste - 2 tbsp
• Ginger Paste - 2 tbsp
• Turmeric Powder - 1 tsp
• Red Chilli Powder - 2 tsp
• Garam Masala Powder - 2 tsp
• Green Chillies - 6
• Yoghurt - 1 Cup
• Saffron - as per your requirement
• Salt to taste
• Oil - 5 tbsp

Method of Preparing the Kasha:

• Blend almonds & melon seeds with water in a blender to form a thick paste
• Heat Oil in a pan
• Add chopped onion and mix well
• When onions turn brownish add ginger paste, garlic paste, turmeric powder, red chilli powder, green chillies along with the mutton pieces & mango pulp and mix well with spices
• Now add 1 Cup water and cover with a lid so that mutton gets cooked for approx half an hour
• After half an hour remove the lid and if the mutton is cooked add salt, garam masala powder, raisins, saffron and mix with the mutton well
• Now garnish with coriander leaves and your Spicy Mutton Kasha is ready to be served  

Hot Mutton Kababs

Mutton Kabab is a very authentic & old mughal khana loved by mostly all Indians & even Non Indians for its delicious taste and spicy texture, hope you all like my preparation and let me know your comments

Ingredients Needed For the Kabab:

Chopped Mutton - 500gm

Gram Flour (Besan) - 75gm

Roasted Poppy Seeds (Khus Khus) - 1tsp

Water - 2Cups

Garlic - 4cloves

Whole Garam Masala - 1tsp

Black Cumin Seeds - 1/2tsp

Chopped Onion - 1

Chopped Ginger - 1tsp

Red Chilli Powder - 1tsp

Chopped Green Chilli - 2

Eggs - 2

Bread Crumbs - 4tbsp

Salt to taste

Ghee For Frying

Method To Prepare The Kababs:

Heat water in a pan & when it comes to boil add chopped mutton, garlic, khus khus, garam masala cumin seeds, onion, ginger and cover with a lid

After 20min open the lid and if the mutton gets soft and dried then remove from gas and put this whole mixture in mixer & grind into a paste

Add besan & red chilli powder to the mixture and form a tight stuffing

Make 16-18 balls out of this mixture. Beat eggs in one bowl & take bread crumbs in another plate

Now dip balls in beaten egg and then roll over the bread crumbs and give a oval shape & keep aside

Now heat ghee in a pan and deep fry the kababs

Once all the kababs are fried serve your Hot Mutton Kababs with salad and sauce or chutney 

Mutton Egg Devil

Ingredients

• Boiled Eggs (cut into two pieces) - 10
• Boiled Potatoes - 5
• Boiled Mutton Keema - 250gm
• Egg (for batter) - 4
• Tomato Sauce - 2tsp
• Kasundi (Mustard Sauce) - 2tsp
• Ginger Paste - 1tsp
• Onion Paste - 2tsp
• Garlic Paste - 2tsp
• Garam Masala Powder - 1-2tsp
• Roasted Dry Red Chilly Powder - 1tsp
• Bread Crumbs Powder
• Turmeric Powder - 1tsp
• Salt
• Sugar - 2tsp
• Refined Oil for frying
• Mustard Oil for preparing the stuff

Method

• Heat oil pan, add 2tsp onion paste, 1tsp ginger paste, 2tsp garlic paste, red chilly powder, turmeric powder, sugar, salt
• Add boiled mutton keema, boiled potatoes, garam masala powder & mix well with the rest of spices
• Once the stuffing is done remove from the gas and keep aside
• Take one piece of egg and cover it totally with the mutton keema's stuffing
• On the other end make a batter by mixing egg & salt
• Now dip the devils in egg batter and then roll on the bread crumbs
• Then deep fry the egg devils in refined soya oil and serve hot with salad, sauce & kasundi

Bangali r Mutton Kasha

Ingredients

• Mutton (boiled) - 500gm
• Mutton Stock
• Bay Leaf - 2-3
• Fresh Curd (Yogurt) - 4tsp
• Onion Paste - 4tsp
• Ginger Paste - 2tsp
• Garlic Paste - 2tsp
• Cashew Paste - 1 medium bowl
• Turmeric Powder - 2tsp
• Roasted Red Chilly Powder - 3tsp
• Garam Masala Paste - 4tsp
• Ghee - 4tsp
• Sugar as per taste
• Salt to taste

Method

• Heat oil in a pan. Add bay leaf, onion paste, salt, garlic paste, ginger paste & mix well
• Add chilly powder,turmeric powder, mutton stock & the boiled mutton pieces. Stir well & cover with a lid
• Add curd, cashew paste and stir well on low flame
• When the gravy gets thick add ghee, garam masala paste
• Transfer from pan in the serving dish & decorate with coriander leaves
• Serve hot with rice or nun paratha