Odisha Style Spicy Mutton Kasa Recipe

Mutton Kasa for an Odia is not just food but so much more.

My recipe is the very same typical traditional recipe that probably you have grown up having or probably cook up with elan every weekend. The key to a good mutton curry of course is the mutton and that varies depending on individual taste. I have people in my family who can slaughter each other over the nalli piece or a particularly lumpy piece of fat while I am not a big fan of 'chorbi' or goat fat. So we always get the front leg to get the best of both worlds. Pressure cooker is a must for cooking this dish but if slow cooking is your preference then that is even better. Good luck in the kitchen!

Ingredients

• Mutton or goat meat(1.5 kg), cut into 2 inch pieces on bone
• Mustard oil
• Onion Sliced (500gm)
• 2 inch ginger, cut into strips
• Garlic (8-10 cloves)
• Tomato (1.5 large)
• 6 pcs green chillies
• Potatoes (4 Large pcs)
• Plain Curd (1 cup)
• Black pepper powder or morich (1 tspn)
• Garam Masala Powder (1.5 tspn)
• Whole dry red chilies (2-4 pcs)
• Cinnamon (1 inch stick)
• Cloves (5-6 pcs)
• Turmeric Powder (1 tspn)
• Red Chili Powder (1 tspn)
• Sugar (2 tspn)
• Salt (to taste)

STEP 1: Here is a look at the primary ingredients for cooking the odia recipe of mutton kosha. Scroll up for the detailed list of ingredients and their amounts. The mutton needs to be marinated overnight in the dahi or curd, some mustard oil and 1/2 tspn turmeric powder. It is best when the mutton is cut in chunky large pieces and has a nice layer of fat. Slice the onion and chop up the tomatoes and then peel and cut the potatoes in halves.

STEP 2: Heat mustard oil in pressure cooker and then add in the sliced onions. Add some sugar and salt to make the onions turn golden yellow fast. Also add in the whole garam masala along with the whole dry red chillies and black pepper powder.

STEP 3: Next when the onions have browned nicely, make a paste of the green chillies, ginger and garlic. Add this in and cook for 4-5 mins. Now set this mixture aside to cool down. I grind this into a paste and add it, for a smooth more restaurant like taste but you can just continue cooking on without removing the fried onions. Next let us add in more oil and fry the potato halves for a minute. Next we will add in the marinated mutton and mix in.

STEP 4: Once the fried onion mixture has cooled down, make a fine paste and also make a puree of the tomatoes. Now Add these two pastes to the mutton along with the garam masala powder. Add rest of the turmeric powder and red chilli powder and mix well. Then cook well for 10-15 mins on medium high heat. This stage in odia is known as 'kasa'.

STEP 5: After your 'kasa' is over add in two cups of water and pressure cook the whole thing for 2-3 whistles or 8 mins on high flame. Let the steam cool down and then open the lid of the cooker. You will be able to see the mutton oozing out its fat and the oil will separate on the top.

STEP 6: Taste and check the salt and sugar and fix it if required. Now on low flame cook the mutton till all the water has evaporated, which can take anywhere between 15- 20 mins. Your very Odia Mutton Kosha is finally ready.

STEP 7: Enjoy your mutton kosha with simple steamed rice or like.If you like this recipe don't forget to leave your comments below.

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