Mutton Kasa

Mutton Kasa (a.k.a. Kosha Mutton) is a slow‑cooked Bengali classic where bone‑in mutton is bhunoed for time—onions caramelize, spices bloom, and the gravy reduces to a deep, glossy masala that hugs every piece. Tomatoes are used sparingly for balance, while mustard oil and ghee lend signature aroma. The result is a bold, peppery, slightly smoky dish with melt‑soft meat and a thick, semi‑dry masala that’s perfect with luchi, paratha, or steamed rice.

• Taste profile: medium‑to‑hot, roasted‑masala warmth with gentle tomato tang and ghee finish.

• Texture: mutton tender to the bone; masala thick, glossy, and clingy (semi‑dry).

• Ideal for: hearty mains, weekend indulgence, and dhaba‑style lovers.

• Serving suggestion: garnish with ginger juliennes and coriander; pair with luchi/paratha or steamed/jeera rice.

What You Get

• Generous single‑serve portion of Mutton Kasa with bone‑in pieces.

Key Highlights

• Long, slow bhuno for depth, color, and concentrated flavor.

• Semi‑dry “kasha/kosha” finish—no heavy cream.

• Mustard oil and ghee for signature aroma.

• Made fresh to order; packed hot.

Ingredients

• Mutton (bone‑in), onions (caramelized), tomatoes (minimal), ginger, garlic, green chilies.

• Whole spices: bay leaf, cinnamon, cardamom, cloves, cumin seeds.

• Ground spices: turmeric, Kashmiri/red chili, coriander powder, cumin powder, garam masala; black pepper (optional); kasuri methi (optional); salt.

• Fat: mustard oil and ghee; fresh coriander and ginger to finish.