• 500g mutton (bone-in, cleaned and cut into pieces)
• 2 large onions, finely sliced
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1/2 cup yogurt (curd)
• 2 tablespoons mustard oil (or any cooking oil)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1 bay leaf
• 2–3 cloves
• 2 green cardamoms
• 1 small cinnamon stick
• Salt to taste
• Fresh coriander leaves for garnish
• Water (as needed for cooking)

• High in Protein: Mutton is a rich source of complete protein, essential for muscle repair, immune function, and overall cell health.
• Rich in Iron: Mutton provides heme iron, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
• Contains Essential Vitamins: It is a good source of B vitamins, especially B12, which supports brain function and the production of red blood cells.
• Improves Bone Health: The minerals in bone-in mutton, such as calcium and phosphorus, help strengthen bones and improve joint health.
• Boosts Immunity: Garlic, ginger, and onions used in the preparation have natural antimicrobial and anti-inflammatory properties that support immune health.
• Aids Digestion: The spices used—like cumin, coriander, and mustard oil—enhance digestive enzyme activity and promote better gut health.
• Supports Heart Health: When prepared with moderate amounts of mustard oil, which contains omega-3 fatty acids, Kasa Gosht can contribute to improved cardiovascular health.

**Kasa Gosht** is a traditional dish from the eastern Indian states of Odisha and Bihar, known for its rich, rustic flavors and slow-cooked mutton. The term "Kasa" refers to the cooking technique of roasting or sautéing the meat with spices to achieve a deep, aromatic flavor profile. This method of cooking was popularized in rural kitchens where slow, hearty meals were made using local ingredients and traditional techniques.

The origins of Kasa Gosht are rooted in the culinary practices of these regions, where mutton was often a key protein in the diet due to its availability in rural settings. The dish evolved over centuries, drawing influences from Mughlai cuisine, which introduced the use of yogurt, aromatic spices, and slow-cooking techniques. The dish became a comfort food, enjoyed during festivals, family gatherings, and celebrations.

Over time, Kasa Gosht gained popularity not only in Odisha and Bihar but also in other parts of India, especially in households where rich, meat-based curries are a staple. Today, it is a signature dish in many traditional homes and regional restaurants, often served with rice, paratha, or even puris. Despite the rise of modern cooking techniques, Kasa Gosht continues to hold a special place in Indian cuisine for its rustic, flavorful preparation and its connection to the cultural and culinary traditions of eastern India.