Bengali style mutton cury
A delicious and easy to make, mutton curry that's usually a Sunday special in most Bengali homes. The best way to relish this is with some steaming hot rice!
Equipment
- Pressure cooker
Ingredients
- 500 g goat meat (or lamb) on the bone curry cut pieces
- 1 cup onion sliced
- ½ cup onion ground
- 2 large potato quartered
- 2 tbsp giner and garlic paste freshly made
- 2-3 tbsp lemon juice
- 1 bay leaf
- 2 dried red chilis
- 1 inch cinnamon stick
- 2-3 cloves
- 2-3 green cardamom
- 1 tsp turmeric powder
- 1 tbsp chili powder for color
- 1 tbsp black pepper powder
- 1 tsp garam masala powder
- 4 tbsp mustard oil
- salt to taste
Instructions
- Wash and pat dry the mutton pieces. Marinate it with the lime juice, garlic-ginger paste, ground onion, bay leaf and 2 tbsp oil - for 30 minutes
- Heat the pressure cooker with the remaining oil and let it smoke. Reduce the heat and add the whole spices, when fragrant add sliced onions and fry until they soften
- Add the marinated mutton, turn the heat up and sear them well, until no longer pink - takes about 7-10 minutes. Pour in ½ cup hot water and continue cooking until oil the separates
- Once that happens, add a tablespoon of salt and the potatoes. Cover and pressure cook until the meat is completely tender - took me about 30 minutes
- When done, remove from flame and let the pressure settle. Open the cooker (check for salt and adjust if needed), add the garam masala and pepper powder. Mix well and let it rest for 5-10 minutes before serving
- Serve this delicious Bengali style mutton curry hot with some steamed rice or rotis and some lemon wedges on the side. Enjoy!
Notes
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres