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 every weekend. The key to good mutton Kasa, of course, is the mutton and depends on individual taste. I have people in my family who can slaughter each other over the bone marrow 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. A 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
- Goat meat (Mutton) (1.5 kg), cut into 2-inch pieces with bone
- Mustard oil
- Onion
- Sliced (500gm)
- 2-inch ginger, cut into strips
- Garlic (8-10 cloves)
- Tomato (1.5 large)
- 6 pcs green chilies
- Potatoes (4 Large pcs)
- Plain Curd (1 cup)
- Black pepper powder or Marich (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)
- White oil
STEP 1: Here is a look at the primary ingredients for cooking the Odia recipe of mutton Kasa. Marinate the mutton for overnight with Curd, some mustard oil and 1/2 tspn turmeric powder. Cut the mutton in chunky large pieces with a nice layer of fat. Peel and but the potatoes in halves, slice the onion and chop the tomatoes.
STEP 2: Put the pressure cooker on gas stove and heat mustard oil in it. Add some sugar in it to get a nice golden colour. Adding sugar depends on your choice. Then add the sliced onions and wait till turns golden yellow. Also, add the garam masala along with the whole dry red chillies in it. Also add some black pepper powder to it.
STEP 3: Make a paste of green chillies, ginger and garlic. When the onions turn brown add the paste in and cook for 4-5 mins. After the mixture is ready wait for it to cool down and then grind the mixture into a paste and add it, for a smooth restaurant like taste. But you can just continue cooking without removing the fried onions. Add in some more oil and fry the potatoes for a minute. Then 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 the 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 8mins 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 cook the mutton on low flame till all the water evaporate, which can take anywhere between 15-20 mins. Your very Odia Mutton Kasa is finally ready.
STEP 7: Enjoy your Mutton Kasa with simple steamed rice or like.
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