Quick Spicy Mutton Kasha with Extra Heat

1Heat mustard oil (¼ cup) in a large pot over medium heat until it starts to smoke slightly. Reduce the heat to medium-low.

2Add cumin seeds (1 teaspoon), bay leaves (2-3), cardamom pods, cloves (4-5), and cinnamon (1 stick) stick. Sauté for a minute until fragrant.

3Add the finely sliced onions (3 large) and cook until they turn golden brown, stirring occasionally.

4Stir in the minced garlic (4 cloves), grated ginger (1 inch), and slit green chilies (8). Cook for another 2-3 minutes until the raw smell disappears.

5Add the chopped tomatoes (2 large) and cook until they soften and the oil starts to separate from the mixture.

6In a bowl, whisk the yogurt (½ cup) until smooth and add it to the pot. Mix well and cook for 5 minutes, allowing the yogurt (½ cup) to blend with the spices.

7Add the mutton (1 kg) pieces to the pot, stirring to coat them well with the spice mixture. Cook for about 5 minutes, stirring occasionally.

8Sprinkle in the coriander powder (1 teaspoon), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and salt. Mix well to combine all the spices with the mutton (1 kg).

9Add enough water to cover the mutton (1 kg), bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the mutton (1 kg) is tender and cooked through. Stir occasionally and add more water if needed to prevent sticking.

10Once the mutton (1 kg) is tender, sprinkle garam masala (1 teaspoon) over the top and mix well. Cook for an additional 5 minutes uncovered to allow the flavors to meld.

11Garnish with fresh coriander leaves before serving.