Mutton Kasa

1. 1
   prep

   Marinate the mutton.

   1.In a mixing bowl, combine mutton pieces with yogurt, turmeric powder, red chili powder, and half the salt.

   2.Mix well so every piece is coated.

   3.Cover and set aside for at least 30 minutes while you prepare the other ingredients.

   TIPRoom-temperature marination works best — cold mutton seizes up in the pan.
2. 2
   fry · ~8 min

   Brown the mutton pieces.

   1.Heat 2 tbsp mustard oil in the kadai over high heat until it smokes lightly, then lower to medium.

   2.Add the marinated mutton pieces in a single layer and sear until browned on all sides (6-8 minutes).

   3.Remove the mutton with a slotted spoon and set aside on a plate.

   TIPDon't crowd the pan — sear in batches if needed. Browning builds the deep flavor.
3. 3
   temper · ~1 min

   Bloom the whole spices.

   1.Add the remaining 2 tbsp mustard oil to the same kadai and heat on medium.

   2.Drop in bay leaves, dried red chilies, green cardamom, cinnamon stick, and cloves.

   3.Let them sizzle and release their aroma (30-40 seconds).
4. 4
   saute · ~15 min

   Caramelize the onions.

   1.Add the sliced onions to the kadai along with the sugar.

   2.Cook on medium heat, stirring frequently, until deep golden brown (12-15 minutes).

   3.The onions should be richly caramelized — this is the heart of the kasa.

   TIPBe patient. The colour should be deep brown, almost mahogany. Sugar helps the caramelization.
5. 5
   saute · ~10 min

   Build the spice base.

   1.Add ginger paste and garlic paste to the caramelized onions. Sauté until the raw smell disappears (2-3 minutes).

   2.Add chopped tomatoes and cook until they soften completely and oil starts separating at the edges (5-6 minutes).

   3.Sprinkle in cumin powder, coriander powder, and the remaining salt. Stir and cook for another minute.

   TIPIf the masala sticks to the pan, splash a tablespoon of water — just enough to release it.
6. 6
   simmer · ~70 min

   Slow-cook the mutton in its own juices.

   1.Return the browned mutton pieces to the kadai along with any resting juices.

   2.Add slit green chilies and stir everything to coat the mutton with the masala.

   3.Lower the heat, cover tightly with a lid, and let it cook in its own steam for 60-70 minutes.

   4.Stir every 15 minutes. If it looks too dry, add a splash of hot water — but only if absolutely necessary.

   TIPThe real kasa magic happens with no added water. The mutton and onions release enough moisture. Trust the process.
7. 7
   simmer · ~7 min

   Finish the kasa.

   1.When the mutton is fork-tender, remove the lid and increase heat to medium.

   2.Stir continuously as the remaining liquid evaporates and the oil surfaces — this is the 'kasa' stage (5-7 minutes).

   3.Sprinkle garam masala and stir once more.

   TIPKeep stirring during this stage — the thick masala can catch at the bottom.
8. 8
   garnish

   Garnish with chopped cilantro and serve hot.

   1.Transfer to a serving bowl.

   2.Scatter fresh cilantro on top.
9. 9
   rest · ~5 min

   Rest the curry for 5 minutes before serving.

   Letting it sit allows the flavors to settle and meld. The gravy thickens further as it cools slightly.

   TIPMutton kasa tastes even better the next day. Make it ahead if you can.

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