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Mutton Kacchi Cut — plated
Deshi Hearth

Mutton Kacchi Cut

5.0 · 5 reviews SKU: RTC-10101 kg

Bone-in khashi mutton marinated for kacchi biryani — the authentic Puran Dhaka way.

৳1,240৳1,350-8%
You save ৳110
In stock
Same-day delivery in Dhaka
Cold-chain packed
Cash on delivery
Halal certified

Category: Marinated Meat › Mutton & Lamb

About this product

Bone-in khashi mutton marinated for kacchi biryani — the authentic Puran Dhaka way.

Why you’ll love it

  • Prepared fresh by our chefs and frozen within hours to lock in flavour
  • No artificial colours or MSG — just real spices and quality ingredients
  • Portioned so there is no waste and no guesswork

How to cook

  1. Thaw overnight in the fridge (or cook from frozen, adding 25% more time).
  2. Cook on medium-high heat until done all the way through.
  3. Rest for 2 minutes and serve with rice, paratha or salad.

Part of our Mutton & Lamb range.

Specifications

Net weight / quantity1 kg
Cooking time60–90 minutes
Spice levelMedium 🌶🌶
Servings4–5 people
StorageKeep frozen at -18°C or below. Do not refreeze once thawed.
Shelf life6 months frozen
HalalYes — certified by Islamic Foundation Bangladesh
OriginPrepared in our HACCP-certified kitchen, Tejgaon, Dhaka

Price history

৳1191৳1261৳1330 May 26: ৳1171Jun 26: ৳1195Jul 26: ৳1350Aug 26: ৳1215Sept 26: ৳1350Oct 26: ৳1215Nov 26: ৳1240 May 26Today
Lowest ৳1,171Highest ৳1,350Now ৳1,240

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Customer reviews

5.05 reviews
5★5
4★0
3★0
2★0
1★0
Nadia R.

Excellent!

Tasted like the restaurant version my family loves. The pieces were cleanly cut with very little fat.

Tanvir A.

Family favourite

Saved my weeknight dinners. The vacuum pack keeps it fresh in the freezer.

Rakib H.

Excellent!

A bit spicier than I expected but my husband loved it. Packaging was very clean.

Mahfuz A.

Family favourite

Good quality and delivery was on time. I added a squeeze of lemon at the end and it was perfect.

Zahid H.

Excellent!

Tasted like the restaurant version my family loves. The pieces were cleanly cut with very little fat.

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