Mutton Kwasha
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Mutton Kwasha

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Serves 3

This Bengali dish of tender mutton sauted with masala and onions is an eternal favourite for Sunday Lunch.

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  • Tender boneless mutton- 500gm, cubed small.
  • Yoghurt- 1 cup, plain.
  • Salt to taste
  • Oil- 2 tablespoon.
  • Onions- 2 medium (about 175-200gm), finely sliced.
  • Dalchini (cinnamon)- 1 3-inch stick.
  • Laung(cloves)- 3 to 4.
  • Elaichi (cardamoms)- 5 to 6.
  • Red chillies- 2, dried.
  • Onions- 2-3 medium-large (about 250gm) onions, ground to paste.
  • Ginger-garlic paste- 2 tablespoon.
  • Green chillies- 2-3, chopped.
  • Haldi (turmeric)- lteaspoon.
  • Dhania patta- ¼ cup, chopped.


    1. Knead mutton with yoghurt and salt; set aside for half an hour.
    2. Heat oil on medium heat in a non-stick kadhai. Fry onions for about 7-10 minutes, till they turn crisp. Remove with slotted spoon and set aside to drain.
    3. Add mutton pieces to the same oil and turn it brown on high heat for about 5 minutes. Remove with slotted spoon; keep to one side.
    4. Add whole spices to the same oil. Add crushed onions and ginger-garlic paste, when they begin to sputter and sizzle, cook and stir simultaneously, till onion paste just starts to brown, about 10 minutes. Stir in chopped green chillies and haldi; deep-fry for 2-3 minutes.
    5. Put in mutton pieces and turn to blend well in masala. Continue to stir-fry on high heat for 5-10 minutes. Lower heat to MEDIUM-HIGH and sprinkle water to prevent sticking. Continue to saute, until meat is done and gravy has dried to a thick coating on the mutton pieces – this should take about 20 minutes. Remember to sprinkle a tablespoon of water simultaneously if it shows a tendency to stick. Stir in the fried onions and season to taste.
    6. Garnish with dhania, and serve hot.
    7. NOTE: Eat this with hot bulbous luchi – maida (refined flour) puri, made without salt.

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