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A classic Bengali delicacy where tender mutton pieces are slow-cooked in a rich, spicy gravy. The 'kasa' or bhuna technique creates an intense flavor that's perfect with rice or luchi.
Marinate the Mutton
Fry Potatoes and Sauté Aromatics
Prepare the Masala Base
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A classic Bengali delicacy where tender mutton pieces are slow-cooked in a rich, spicy gravy. The 'kasa' or bhuna technique creates an intense flavor that's perfect with rice or luchi.
This bengali recipe takes 110 minutes to prepare and yields 4 servings. At 620.24 calories per serving with 56.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
The 'Kasa' (Slow-Frying) Process
Pressure Cook to Tenderness
Finish and Rest
For a richer, deeper flavor, you can slow-cook the mutton in a heavy-bottomed pot (like a Dutch oven) for 1.5 to 2 hours on low heat instead of using a pressure cooker. Ensure the pot is tightly covered.
For a slightly different flavor profile, you can substitute mutton with goat meat (chevon). The cooking time might need a slight adjustment.
To make it less spicy, reduce the red chili powder to 1 teaspoon and use whole green chilies instead of slitting them. For a spicier version, add a teaspoon of black pepper powder along with the other powdered spices.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
Spices like turmeric, ginger, and garlic used in the recipe have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
A typical serving of Mutton Kasa (around 375g) contains approximately 550-650 calories, primarily depending on the fat content of the mutton and the amount of oil used in preparation.
Mutton Kasa is a rich source of protein and iron. However, it is also high in saturated fat and calories due to the red meat and oil. It's best enjoyed in moderation as part of a balanced diet. Using leaner cuts of mutton can help reduce the fat content.
Absolutely. You can cook it in a heavy-bottomed pot or a Dutch oven. After the 'kasa' step, add hot water, cover with a tight-fitting lid, and simmer on low heat for about 1.5 to 2 hours, or until the mutton is tender. Stir occasionally to prevent sticking.
Tough mutton can result from a few factors: not marinating it long enough, rushing the 'kasa' (slow-frying) process, or not cooking it for the required duration. Using hot water for the gravy also helps keep the meat tender.
'Kasa' (or 'bhuna') is the slow-frying process where the meat is cooked with the spices until the oil separates. This step is crucial for developing the deep, complex, and caramelized flavors that define the dish. It cannot be rushed.
Yes, Mutton Kasa tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.