Shami Kebab

Shami kebabs are a popular snack throughout India,Bangladesh ,Pakistan and some parts of Middle  East. It is made by a paste of meat and chana dal or bengal  gram dal.Here I used mutton mince  for making  these yuumy  kebab.If you wish,you can use some other meat like chicken ,lamb.


-----------------------------------------------------------
Preparation time -45 Minutes
Cooking Time - 15 Minutes 
Inactive Time -15 Minutes 
Servings-10 pieces 
-----------------------------------------------------------

Ingredients 
Mutton mince-500 grams
Caraway seed (shahi jeera) - 1/2 teaspoon
Ginger chopped -1/2 inch
Garlic - 5-6 cloves
Onions -1(cut into big chunks )
Dried red chillies broken- 4
Bengal gram (chana dal) - 3 tablespoon(soaked in water for 1/2hour
Salt to taste
Egg -1 beaten
Ghee- 2 tablespoons
Fresh coriander leaves -1/2 cup(chopped)
Garam masala powder-2 teaspoon(Recipe of Garam masala,see Note 1)
Lemon juice- 2 teaspoons
Chat Masala-2 teaspoon
Water -1cup

Method
---------
Heat 1 tbsp ghee in a non-stick pan. Add caraway seeds, ginger, garlic, red chilies, saute for 2 minutes.

Add keema and drained chana dal. Sauté for 2 minutes.

Add salt and 1 cup water and mix well.Bring the mixture to a boil. Cover and reduce the heat and continue to cook it until all the water has evaporated and the meat and dal are cooked well.

Remove the mixture from heat and let it be cool. Discard the dry red chilies and grind to make  a fine paste.

Add 1 teaspoon lemon juice, finely chopped coriander,chat masala ,little bit salt (carefully add salt,as you  already  added while cooking) and garam masala powder to the keema or mince mixture and mix well . Shape the mixture  into small round flattened balls or kababs.Keep them aside for 15 minutes.

Break the eggs in a bowl and whisk it well.

Heat remaining  ghee on  the tawa on medium heat.Spread it with back side of ladle.Dip each kabab in whisked egg and place it on the tawa. Shallow-fry, turning the side once, for 3-4 minutes or till both the sides are evenly cooked.

Serve hot with coriander  chutney and onion rings  (see note 2 for recipe  of coriander  chutney )

Want to know more Non Vegetarian Snacks,click HERE 

Want to know more Vegetarian Snacks, click HERE 

Note-1(How to Make Garam  Masala Powder)

Ingredients 
Green Cardamoms-5
Black cardamoms -2
Nutmeg-1/2
Cinnamon stick -1/2 inch
Mace-2 blades

Method 
Dry roast  green cardamom,black cardamo

m,cinnamon stick,mace and nutmeg and grind to make a fine powder.


Note-2 (How to Make Coriander  Chutney)

Ingredients 
Chopped fresh coriander leaves/cilantro

/Dhaniapatta-1cup

Garlic Pods-5-6

Grated Ginger -1/2tsp

Green chilli, chopped (hari mirch)(Kachalonka)-3 -4

Lemon Juice-2 tsp

Sugar-1tsp

Black Salt or Normal Salt to taste

Method
----------
Grind all the ingredients(except lemon juice )  in a blender adding water till smooth.

Pour in a bowl... add lemon juice and mix.. if required you can add more lemon juice .

Store the coriander chutney in a airtight  bowl or container in the refrigerator.Use the coriander chutney whenever required.

                           Pictorial Recipe 

Heat 1 tbsp ghee in a non-stick pan. 

Add caraway seeds, ginger, garlic, red chillies, saute for 2 minutes.

Add keema and drained chana dal. Sauté for 2 minutes.

Add salt and 1 cup water and mix well.Bring the mixture to a boil. Cover and reduce the heat and continue to cook it until all the water has evaporated.

Remove the mixture from heat and let it be cool. Discard the dry red chilies and grind to make a fine paste. 

Add 1 teaspoon lemon juice, finely chopped coriander, chat masala  and garam masala powder to the keema or mince mixture and mix well . Shape the mixture  into small round flattened balls or kababs.Keep them aside for 15 minutes.

Break the eggs in a bowl and whisk it well.

Heat remaining  ghee on  the tawa on medium heat.Spread it with back side of ladle.Dip each kabab in whisked egg and place it on the tawa. Shallow-fry, turning the side once, for 3-4 minutes or till both the sides are evenly cooked.

Awadhi Mutton Biriyani (easy way to make awadhi biriyani at home)

Biriyani is a rice -based dish cooked with spices and chicken,mutton,egg,shrimp,fish and vegetables also. Biriyani comes from the Persian word  BERYA(N) which means fried or roasted.It is very popular dish in India. Biriyani was introduced in India in the era of Mughal. It was one of the famous dish in the kitchen of the Mughal Emperor,.that's why it is called Mughlai Cuisine.


Each region of India has its own way of making Biriyani,mainly Kashmir, Heydrabad, Malabar, Kolkata, Lucknow, Delhi, Agra are the main centres of Biriyani.

Today I sm going to share Awadhi Mutton Biriyani. Awadhi cuisine is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. The city is also known for its Nawabi foods.

Awadhi Biriyani  is made by cooking meat in ghee with warm aromatic spices until the meat is tender, then adding semi boiled  rice and cooking in the sealed pot over low heat till done.

---------------------------------------------------------
Author - Moumita 
Preparation Time - 15 Minutes 
Cooking Time - 45 Minutes 
Marination Time - 4-5 hours
Servings - 2
------------------------------------------------------------------------------

INGREDIENTS FOR MEAT 

Mutton-500gm,
Yougurt-1/2 Cup
Onion-2 (Chopped)
Ginger paste-1tbsp
Garlic Paste-2tbsp
Turmeric powder-1tsp
Coriander powder -1tsp
Red chilly powder-1tsp or according to your taste
Chinamon stick -1"
Green Cardamom -3
Cloves-4
Garam masala powder-1tsp
Salt to taste
Oil-1/4cup(for cooking)
Ghee or clarified butter - 2 tablespoons
Oil-1tsp (for marinating)

PREPARING  MUTTON 

Take a pressure cooker and pour all the meat with cinnamon stick, green cardamom and cloves. 

Add 1.5 cup water and pressure cook up to 4 to 5 whistle.

Pass the meat through a strainer into a clean saucepan to drain the mutton stock and keep it aside.

Marinate the mutton with all ginger garlic paste, spices powder , salt and oil and keep it refrigerated for 4 to 5 hrs.

After 4-5hrs, take out the marinated mutton from the fridge.

Heat ghee and oil in  heavy bottomed vessel. Vessel  should be very big thus you can cook your biriyani  in this vessel later.

Add chopped onions ,fry till golden brown  .

Transfer the marinated meat from the bowl to the pan.

Now stir and cook the meat until  oil gets separated

Add mutton stock and salt.

Cover with the lid and simmer it for another half an hour .Cook till the mutton is done.The gravy should not be very dry or thin.


INGREDIENTS FOR RICE 

Basmati Rice-2 cups washed and soaked for 15 minutes in water
Green Cardamom -3
Black Cardamom -3
Cloves -4
Cinnamon Stick-1"
Star Anise-1
Oil-2 tsp
Salt to taste
Saffron-1 pinch soak into 1 cup warm milk
Rose water-2 teaspoon
Kewra essence-3-4 drops

HOW TO MAKE BIRIYANI RICE 

Take a small piece of cloth, put all garam masala and tie a knot to make a potli,it is called yakhni masala. 

Take a big  pan,add 4 cups of water, put bay leaf, yakhni masala bag, oil and salt
Bring it to boil, when the water will start boiling, add rice,cook the rice till 3/4 is done.

Drain and spread the rice on a tray


HOW TO MAKE BIRIYANI MASALA 

Chinamon-1"
Green Cardamom-4
Black Cardamom-3
Cloves-5
Black Pepper-3
Star Anise-1
Nutmeg-1
Mace-1tsp
Sha jeera-1teaspoon  (optional )
Coriander seeds-1teaspoon
Kabab chini-1/2 teaspoon ( optional )

METHOD OF MAKING BIRIYANI MASALA 

Roast all the spices powder in a pan.Let them cool down and grind them to make a fine powder.

OTHER INGREDIENTS 

FRIED ONIONS OR BARISTA 

Slice the onions..separate the slices. ..then fry untill golden brown


Mutton Briyani is rice based dish made by layering cooked meat  and cooked Basmati rice,here I just make two layers.


FINAL  PREPARATION 

Add half portion of garam  masala on cooked  mutton

Add cooked rice  on it

Make a hole between  the rice mutton layer and pour 3/4 th saffron induced milk over it.

Spread remaining saffron milk on rice.

Add a little salt,  remaining garam masala, fried  onions, kewra essence  , gulab jal and ghee or clarified butter over it.

Cover the pan with the aluminium foil, then put  the lid and weight it down with something heavy.

Place a thick bottomed tawa on gas stove,keep the biriyani vessel on this tawa.

Cook for of low flame for 25-30 minutes,turn off the gas.

Your Awadhi  Biriyani is ready to serve. If you want you can serve it fried potatoes  and boiled eggs.

PICTORIAL RECIPE 

    Dry roast all the ingredients of garam masala

        Cook biriyani rice according to the method.

       
         Soak  a pinch saffron in one cup of  warm milk.

            Cook mutton according to the process.

Add cooked rice on mutton layer.Then pour saffron soaked milk into the rice mutton  layers.

Add fried onions, ghee, garam masala, salt,kewara essence  and rose water on rice layers. 

Cover the vessel with aluminium foil .

Cover the vessel with lid and place heavy things  on it.

Place  a  thick bottomed tawa on gas. 

Place  the  biriyani  vessel  on  this  tawa  and cook on  low  flame  for  25-30 minutes. 

After 30 minutes, open the lid and serve  your Awadhi Mutton Biriyani. 

Want to try more chicken and mutton  dishes,click HERE

Mutton Chap (Slow cooked mutton ribs)(Bengali Style )

There are variety  of delicious  mutton  dishes that you come across  in restaurant'  menu card in Kolkata. Mutton chap (in Bengal,it is popular as Mutton ChaNp) is one of them. The name chaap(ChaNp) comes from the word 'chop'. Chop is a small cut of meat including part of a rib.

It is influenced by mughali cuisine,marinating meat with  sahi garam masala and slow cooking procedures are influence of Mughlai cuisine. It is usually served along with biryani or roomali roti or lacha paratha.

For Bengali's 'mutton' is synonymous to goat meat,so I used  goat meat,if you want you can use lamb.
------------------------------------------------------------------------------------
Author - Moumita 
Preparation Time - 15 Minutes 
Cooking Time - 1 hour
Marinating  Time - 12 hours
-----------------------------------------------------------
INGREDIENTS 

Mutton ribs- 500 grams
Yoghurt-1/2cup
Raw papaya paste -1/4 cup
Ginger paste- 1 tablespoon 
Garlic paste: 2 tablespoons
Chana dal flour -1/4 cup(Roast  chana dal on tawa  then grind to make a fine powder )

Sahi Garam Masala (Green Cardamom-5,Black Cardamom -2,Cloves-4,Black pepper -1/2tsp,Mace - few blades,Nutmeg -1/4 tsp...roast all the ingredients  and grind to make a fine powder).

Red chilli powder-2 tablespoons
Turmeric Powder- 1 teaspoon
Saffron -few (soaked in 1/4 cup warm water)
Rose water- 1 teaspoon 
Kewra essence-2 drops
Salt to taste
Ghee-1/2cup. .you can use vegetable oil instead of ghee. 


METHOD 
Take the mutton pieces, wash and pat dry with kitchen towel. Take a big bowl , marinate the meat with raw papaya  paste and yogurt. Papaya paste acts as a natural meat tenderizer. Leave it for 3-4 hours or overnight.


After 5 to 6 hours in or next  day morning, take a mixing bowl , add   soaked saffron,salt,  garlic paste, ginger paste,  red chilli powder, coriander powder,  roasted chana dal powder and sahi garam masala powder , mix them well.

Take out the marinated mutton from fridge.  Add  this masala paste  to the marinated mutton and rub the mutton  pieces well on both sides.Allow it to rest  for another 4 to 6 hrs.

 Add  ghee  or clarified butter to the pan and heat it up, once it is melt add the mutton  pieces with the marination  masala. Let it cook over medium  for 5 minutes after that reduce the heat to low and cover it with a lid. Cook it covered on very low heat for about  45 minutes  to 1 hour.  Frequently remove the cover and give some stirs and  mix the spices. Fry the chops till both sides turn golden brown and oil comes up from the sides of pan and mutton gets softer and tender.

Sprinkle rose water and Kewra essence  over it and mix , keep it covered till you serve. Enjoy with laccha paratha, roomali roti or

Chicken Biriyani

Tawa Butter Garlic Naan

Mutton Biriyani

MUTTON KEEMA STUFFED CHICKEN POTLI KEBAB (MUTTON MINCED STUFFED CHICKEN TRADITIONAL INDIAN BAG SHAPED KEBAB)

Potli means a traditional small bag in Hindi which is made with a piece of cloth. Murg Potli Kebab, a dish which look is similar  to  the shape of a potli.It is an aromatic minced mutton  and spices stuffed  kebabs .It is easy to make,you have to make the following  steps to make it at home.

---------------------------------------------------------------------------------
Author - Moumita Malla 
Preparation Time -30 Minutes 
Marination Time -2.5hours
Cooking Time - 25 Minutes 
Servings - 6 
---------------------------------------------------------------------------------

INGREDIENTS FOR FIRST MARINATION 
Ginger Paste- 1 teaspoon
Garlic Paste-1 teaspoon
Lemon Juice -1 lemon
Salt-1 Pinch

METHOD FOR FIRST MARINATION 
Flatten the chicken breasts using kitchen knife  or a heavy spoon until thin and pat dry.

Marinate the chicken breasts   with ginger-garlic paste,salt and lemon juice (see the ingredients  of outer part,step 1) for 30 minutes in refrigerator.

INGREDIENTS FOR STUFFING 
Mutton Mince-200 grams
Onion Paste-2 tablespoons
Ginger Garlic Paste-1 tablespoon
Turmeric Powder - 1/2 teaspoon
Red Chili Powder -1 teaspoon
Coriander Powder - 1tsp
Oil- 2 tablespoons
Ghee-1teaspoon
Nutmeg-1tsp (crushed)
Green Cardamoms-3
Black cardamoms -2
Star Anise-1
Chinamon-1"inch stick
Black Peppercorn -2
Mace-2 blades
Red chilli powder - 1 tsp
Coriander Powder - 1tsp
Rose Water -1tsp
Ghee-4tbsp
Tomato Chopped -1(small)
Water-1/2cup (warm)


METHOD OF STUFFING 
Mix mutton mince ,garlic paste, ginger paste  in a bowl...add red chilli powder, coriander powder,rose water, salt  and 1tsp ghee .

Dry roast nutmeg, green cardamom,black cardamom,star anise,cinnamon stick,mace and black pepper corn and grind to make a fine powder...and add to mutton mixtuer...mix well...keep in refrigerator  for at least  2hrs.

Heat oil in a pan,add bay leaf
Add chopped onions. .fry until golden brown
Add chopped tomato..cook for 2 minutes
Add marinated mutton keema or mince..mix and stir.
Cook until oil gets sapareted..add salt
Stir for 10-15 minutes on low flame.  Add 1/2cup warm water..bring it to boil.once water will get started boiling ,simmer the gas and cook on low flame until keema are cooked properly. Remove frim heat, Divide the mixture into six  equal portions and keep aside .

INGREDIENTS FOR SECOND MARINATION 

Thick Yogurt -2 tablespoons  (Strain the water of the yogurt,then beat with fork properly )

Red Chilli Powder -1/2 teaspoon

Coriander Powder - 1 teaspoon

Chat Masala Powder - 1/2 tsp

Chicken  Tandoori Powder -1 teaspoon  (optional )

Amchur  or Dry Mango Powder -1/2 teaspoon  (if you are not using tandoori  powder)

Ghee or clarified butter -1tbsp (for brushing )


METHOD OF SECOND MARINATION 
After 30 minutes of the first marination, take the mutton keema mixture  out from fridge. Stuffed each marinated  breast with   mutton minced and tie it with a thread or folded aluminium foil  to make potli shaped kebab . (Round balloon shape)..

In another bowl, whip together yogurt , chilli powder,coriander powder, chaat masala, chicken tandoori powder or amchur powder and  salt...and mix well.
Marinate the chicken potli shaped kebabs  in this  yogurt paste for 30-40 minutes in refrigerator.
After 30 -40 minutes, take it out from fridge,brush each kebab with little bit ghee or clarified butter.

METHOD OF GRILLING KEBABS
Grill the kebabs in a preheated oven at 200 degree Celsius or in a tandoor for about 10-15 minutes or till light brown. Remove and brush  with clarified butter or ghee  and further roast for 2-3 mi

nutes or until tender. Brushing ghee in between is mandatory, it helps  to keep the kebabs moist and for even browning.


Serve it with green  chutney as an evening snack  and impress your guests.

If you do not have oven or tandoor, you can fry them also .

GALOUTI KEBAB (TAWA FRIED PATTIES MADE WITH MUTTON MINCE )

I am sure you must have heard about the famous Galouti kebab of Lucknow. 'Galouti' or 'Galawati' means melt in the mouth. And definitely these kebabs will melt in your mouth once you have a bite of it.

The history of Galouti kebab is quite interesting. This kebab was especially created for the ageing Nawab Wajid Ali Shah of Lucknow. The Nawab had lost all his teeth. But his passion for meat remained intact. So, this melt in the mouth kebab was prepared in his royal kitchens to satisfy the Nawab's love for meat.(Source-Wiki)

The Galouti kebabs are traditionally prepared by marinating the finely ground meat with raw papaya and a mix of exotic spices. The keema is then shaped into patties and shallow  fried in tawa with oil or ghee. 
---------------------------------------------------------------------------------Author -Moumita Malla 
Preparation Time - 20 Minutes 
Marination Time -5 hours
Cooking Time - 15 Minutes 
Servings-6-8 Pieces 
-----------------------------------------------------------

INGREDIENTS 
Mutton Mince or Keema- 250 grams
Ginger Paste -1tbsp
Garlic Paste -2tbsp
Raw Papaya Paste - 2tbsp
Brown or Fried Onions -1/2cup..
Nutmeg-1tsp (crushed)
Poppy Seeds-1/2tsp
Green Cardamoms-5
Black cardamoms -2
Star Anise-2
Fennel Seeds or Saunf-1tsp
Chinamon-1"inch stick
Kebab Chini-2 (optional )
Black Peppercorn -4
Mace-2 blades
Red chilli powder - 1 tsp
Coriander Powder - 1tsp
Rose Water -1tsp
Ghee-4tbsp
Roasted Gram Flour-1/4cup
Salt to taste
Saffron soaked in warm water-1pinch
Coriander Leaves - 2tbsp(chopped )
Lemon Juice -few drops  (optional )


METHOD 

Add mutton mince  in a mixer..grind on medium  speed for 20 seconds..this step is optional. .in that way you will kebab will be more soft .

Mix mutton mince ,garlic paste, ginger paste, raw papaya paste  in a bowl...add red chilli powder, coriander powder,rose water, crushed  brown onions, salt  and 1tsp ghee.

Dry roast nutmeg, poppy seeds, green cardamom,black cardamom,star anise,cinnamon stick,kebab chini,mace and black pepper corn and grind to make a fine powder...and add to mutton mixtuer...mix well...keep in refrigerator  for atleast  4hrs.

 Take out from fridge .

Mix together the coriander leaves, green chillies and roasted gram flour

Add to the meat and  knead it like a dough.

Shape mixture into round patties of desired size, and refrigerate for half an hour or so.

 Heat a non-stick tawa..drizzle remaining ghee or clarified butter. ..place the kebabs

Fry the kebabs, browning first one side and then the other, over medium heat.

Arrange them on a serving dish, sprinkle lemon juice ,chopped coriander leaves and serve.

MUTTON ROGAN JOSH (KASHMIRI SPECIAL MUTTON CURRY )

Mutton Rogan Josh is a signature dish of Kashmiri Cuisine...here meat is   cooked with spices  and yogurt The use of Kashmiri  red chillies gives a nice red colour to the curry.It derived  the name from Persian  words,Rogan means "oil"and Josh means "intense heat"..so Mutton Rogan Josh means mutton cooked in oil at intense heat.

INGREDIENTS 

Mutton -500 grams (cut into medium  pieces)

Oil-1/4 cup(Preferably mustard oil ) 

Dry Ginger Powder(Saunth) - 1tsp

Asafoetida  or Hing-1 pinch

Cinnamon or Dalchini -1 one-inch

Cloves or Laung -4

Green Cardamom or Choti Elachi-2

Black Cardamoms or Bodi Elaichi  -2

Black peppercorns-3

Black cardamoms-3

Kashmiri red chilli powder-2tsp

Fennel seed (saunf) powder-2 teaspoons

Coriander powder-1 tablespoon

Ghee or Clarified Butter -1tsp

Garam Masala Powder - 1tsp

Bay Leaf-1

Salt to taste

Yogurt -1/2cup ( Whisked )

Water -1 1/2 cup



METHOD 

Marinate mutton pieces  with 2 tbsp yougurt, salt for  2 hours.

Heat oil in a thick-bottomed pan. Add  asafoetida, bay leaf,cinnamon, green cardamom  cloves, black peppercorns and black cardamoms. Sauté till fragrant.

Add marinated   mutton  pieces and fry on medium heat till mutton  pieces turn a nice reddish brown colour. Stir it to time that it does not stick to the pan.

Sprinkle a little water and continue cooking for on low heat. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.

Add remaining yogurt and 11/2  cups of water..mix and stir...Cover it with a lid and allow it to cook till tender, on low flame.

 Open the lid..put garam masala, ghee and boil for 2 minutes.

Switch off the heat. ..Transfer to a serving bowl. ..garnish with mint leaves. .


Serve  hot wih rice, naan pulao anything  else what you  want.


Traditional Kashmiri Rogan Josh has thin gravy and a thick layer of oil on top.

MUTTON KOSHA ( BENGALI STYLE MUTTON CURRY )

        

                               

            Mutton Kosha ( Bengali Style Mutton Curry ) 


Among  the famous  Bengali dishes, there is one dish that never fails to impress anyone...that is Spicy Mutton Curry aka Mutton Kosha.

 It is really a happy moment to sit with  family and enjoy a delicious lunch on a lazy Sunday afternoon with mutton kosha with hot steamed rice. ..,today  bring you the recipe of this  dish straight from a my  kitchen.
                               

                                     

Preparation Time -25 minutes
Marination Time -overnight
Cooking Time -45 minutes to 1.5 hrs

INGREDIENTS

500 gm goat meat (you can also use lamb meat)

2 onions paste

3 tbsp  garlic paste

2tbsp ginger paste

2tsp dry  red chilli paste (optional)

1 teaspoon turmeric powder

1tsp Coriander powder

 salt to taste

1 tomatoe(chopped)

2 tablespoon curd

1 tbsp red chili powder

2 potatoes (cut into halves)

2 teaspoon garam masala(dry roast  1 chinamon stick, 4 green cardamom, 5 cloves  and a little bit nutmeg and then grind to make a powder

4 tablespoon mustard oil or cokking oil (preferrably mustard oil)

1 tablespoon ghee or clarified butter



FOR TEMPERING

2 bay leaves
3 whole cardamoms
 3 cloves
½ inch long cinnamon stick
1 tsp of sugar

METHOD


Beat the Yogurt and add 1 tbsp ginger, 1 tbsp garlic  and 1 tsp red chilli paste..mix well and rub  it to the mutton...add 1/2tsp turmeric powder and salt and  mix it well.....keep it overnight in the fridge.


Next day, in a Deep and Heavy bottom pan, heat oil

Add potatoes...Shallow fry. ..keep them aside


temper  the oil with cinnamon stick, bay leaves, cloves, and cardamom. Also add sugar to it. The sugar gives a nice red colour to the gravy.


Add onions paste, fry until light brown

Add remaining ginger, garlic and red chilli paste, fry until the raw smell of masala paste goes away

Cook   until oil gets separated.....stir continously

Add chopped  tomatoe...mix...and cook for some time

Now add the marinated mutton and mix well.

Add  Coriander,  Red Chilli Powder and remaining Turmeric Powder....and stir....add salt

 Stir to mix everything together and cook on low flame.

 Cover and let it cook for sometime and then stir so that it does not burn.

Keep doing this process for 20-25 minutes till the mutton is soft and all the water is released.

In between, uncover and check for burning at the bottom, if required sprinkle very water.

You can transfer this to a pressure cooker....add 1 cup warm water. Close the lid and let it whistle for 3 ....do this  under medium  flame


Turn off the stove. Wait till all the pressure is released. Open the cover  and add the fried potatoes. Cover the cooker with lid and allow for 1 more whistle under low flame...wait  till all the pressure  is released. ..then open the cover...add garam masala powder and ghee...cover....and cook for 2 minutes

if you want you can cook this without  using  pressure cooker. ..in that case.....Add 2 cups water (in mutton kosha,gravy should not be very watery)) and cover with lid  and cook on low flame for at least an hour  till the mutton becomes soft.Once mutton is soft...open the cover. ..add ghee and garam masala. ...cover and cook for 2 minutes.

Serve  Mutton Kosha with hot steamed rice or luchi( BengaliStyle Poori )...but me and my family members  love to have Mutton Kosha  or Bengali Style Mutton Curry  with hot steamed rice.