Mutton Kasha – The Thakurbari Style for 25th Baisakh

By: Rupa

Tomorrow is 25th Baisakh, an auspicious day of utmost significance for the Bengalese. It is the birthday of one of the noblest personalities ever born. Rabindranath Tagore, the poet, painter and philosopher was born on 7th May, 1861. However, the birthday is celebrated according to the Bengali calendar.

Thakurbari – the great Tagore family is popularly known by this name – was the cultural epicenter of Bengal, precisely speaking India. It is not only poetry, music, theatre, dance or drama that earned Thakurbari a famous name throughout Bengal but this family contributed a lot to political thoughts, national movement and women’s freedom.

Thakurbari was also famous for its distinct culinary style. Late Pratima Thakur, one of the decedents of Tagore’s family has revealed the poet’s love for foods – both veg and non-veg dishes. Here is a non-veg recipe out of the Thakurbarir hesel (Kitchen of the great Tagores’ family).

Mutton Kosha (Mutton Curry)

Ingredients

600 gms Mutton pieces
200 gms Peeled potatoes
500 gms Sliced onions
10 gms garlic paste
10 gms ginger paste
5 gms green chili (slit)
300 ml tomato puree
5 gms turmeric powder
10 gms red chili powder
10 gms cumin powder
150 ml mustard oil
5 gms bay leaf
5 gms cloves
3 gms cinnamon
5 gms small cardamom
10 gms salt

How to Prepare

Semi-boil the potatoes.
Take a pan. Add mustard oil. When it comes to a boil, deep fry the semi-boiled potatoes.
Add bay leaves, cardamom, cinnamon and clove.
Add onion and sauté it for a few minutes on a slow flame.
When the onion turns golden brown, add ginger and garlic paste and slowly sauté for a few minutes.
Add turmeric powder, red chili powder, Kashmiri chili powder, cumin powder and sauté until the raw flavor goes.
Add mutton to the pan. Stir continuously on the slow flame until the oil comes out of the chicken.
Add some water to the pan and put a cover on the pan. Let the mutton simmer until the pieces become semi-tender.
Slit the green chilies. Add the potatoes and chilies.
Cook until you get the semi-thick texture.
Add tomato purees and let it come to a simmer.
Pour mutton curry in a bowl. Sprinkle dusted garam masala (a mix of cloves, cardamom and cinnamon).
For garnishing, place a one slit green chili on the top. Serve hot with rice.

Tags: Bengali recipes