How to cook mutton chicken kasha ?

 Mutton Chicken Kasha is a hearty and flavorful dish that combines the rich taste of mutton (goat meat) with chicken and buckwheat groats (kasha). This is a wonderful fusion recipe that brings together the tenderness of chicken and the strong, savory flavors of mutton with a deliciously earthy base of buckwheat.

Here’s a recipe for *Mutton Chicken Kasha*:

 Ingredients:

- 1 lb (450g) mutton (cut into pieces, preferably bone-in)

- 2 chicken thighs or breasts (bone-in or boneless, cut into pieces)

- 1 cup buckwheat groats (kasha)

- 1 large onion, chopped

- 2 tomatoes, chopped

- 2 tablespoons vegetable oil or ghee (clarified butter)

- 2-3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 1-2 green chilies, chopped (optional for heat)

- 2 medium carrots, peeled and chopped

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon turmeric powder

- 1 teaspoon garam masala (optional)

- 2 cups chicken or mutton broth (or water)

- 1 bay leaf

- Salt and pepper, to taste

- Fresh cilantro or parsley for garnish

- Optional: 1 tablespoon of lemon juice for a slight tang

Instructions:

1. *Cook the Mutton*: - Heat 1 tablespoon of oil or ghee in a large pot over medium-high heat. Add the mutton pieces and sear them until they are browned on all sides, about 6-8 minutes.- Remove the mutton from the pot and set it aside.

 2. *Sauté the Aromatics*:- In the same pot, add the remaining oil or ghee. Add the chopped onion and sauté for 5-6 minutes until the onions soften and turn golden brown. - Add the garlic, ginger, and green chilies (if using), and cook for another minute, stirring frequently.- Add the chopped tomatoes, ground cumin, coriander, turmeric, and garam masala (if using). Stir and cook the mixture until the tomatoes soften and the oil starts to separate from the spices (about 5-7 minutes).

3. *Cook the Mutton and Chicken Together*:- Add the browned mutton back into the pot, followed by the carrots and bay leaf. Stir to combine the ingredients.- Pour in the chicken or mutton broth (or water). Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 45 minutes to 1 hour, or until the mutton is tender.

 4. *Add the Chicken*: - Once the mutton is tender, add the chicken pieces to the pot. Stir everything together, cover, and simmer for an additional 20-25 minutes, until the chicken is cooked through.

5. *Prepare the Kasha (Buckwheat)*: - In a separate pan, dry-toast the buckwheat groats over medium heat for about 3-4 minutes, stirring frequently, until they are lightly toasted and fragrant. This enhances the flavor of the buckwheat.- After toasting, add the kasha to the pot with the mutton and chicken mixture, stirring to combine.

6. *Simmer the Kasha*:- Pour in an additional 2 cups of broth (or water) to cover the kasha and meat. Season with salt and pepper. Bring the mixture to a boil, then reduce to low heat and cover the pot. Let it simmer for 20-25 minutes, or until the buckwheat has absorbed all the liquid and is tender.

7. *Final Touches*:- Once everything is cooked, remove the pot from the heat. If you like, you can stir in a tablespoon of lemon juice to brighten the flavors.- Garnish with fresh cilantro or parsley.

 8. *Serve*:- Serve the mutton chicken kasha hot, with a side of fresh salad, raita (yogurt-based dip), or naan bread.

This dish combines the deep flavors of mutton and chicken with the nutty taste of kasha, making it a perfect, hearty meal. The addition of the spices brings everything together beautifully.