Bengali Mutton Kassa

1. 1

   Step 1

   • a.Marinate the mutton
   • b.In a large bowl, combine the mutton pieces, whisked yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt.
   • c.Mix everything thoroughly to coat the mutton well.
   • d.Cover and let it marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
2. 2

   Step 2

   • a.Fry the potatoes and prepare the base
   • b.Heat mustard oil in a heavy-bottomed pan or kadai over high heat until it just begins to smoke. This removes its pungent taste.
   • c.Reduce the heat to medium, add the potato halves and fry until they are golden brown on all sides. Remove with a slotted spoon and set aside.
   • d.In the same oil, add the sugar and allow it to caramelize to a dark brown color. This is key for the rich color of the gravy.
   • e.Immediately add the bay leaves, dried red chilies, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
3. 3

   Step 3

   • a.Sauté onions and aromatics
   • b.Add the sliced onions to the pan. Cook on medium heat, stirring frequently, until they turn a deep golden brown. This will take about 12-15 minutes and is crucial for the flavor.
   • c.Add the remaining 1 tbsp of ginger paste and 1 tbsp of garlic paste. Sauté for another 2-3 minutes until the raw smell disappears.
4. 4

   Step 4

   • a.Cook the mutton (Koshano process)
   • b.Lower the heat and add the remaining turmeric powder, red chili powder, cumin powder, and coriander powder. Stir for 30 seconds.
   • c.Add the marinated mutton to the pan. Increase the heat to medium-high and begin the 'koshano' (slow sautéing) process.
   • d.Sauté the mutton for 20-25 minutes, stirring continuously. The mutton will release its juices; continue cooking until the liquid evaporates and oil begins to separate from the masala.
   • e.Stir in the tomato puree and slit green chilies. Continue to cook for another 8-10 minutes until the oil separates again.
5. 5

   Step 5

   • a.Slow cook to finish
   • b.Return the fried potatoes to the pan and add the remaining 0.5 tsp of salt.
   • c.Pour in 2 cups of hot water and stir everything together. Bring the curry to a boil.
   • d.Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for about 70-80 minutes, or until the mutton is fork-tender.
   • e.Check and stir every 15 minutes to prevent it from sticking to the bottom. Add more hot water if the gravy becomes too thick.
6. 6

   Step 6

   • a.Garnish and serve
   • b.Once the mutton is cooked, stir in the garam masala powder and ghee.
   • c.Turn off the heat, cover the pan, and let it rest for 10 minutes for the flavors to meld.
   • d.Garnish with freshly chopped coriander leaves and serve hot.

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