Thursday, 4 April 2013

Bengali Mutton Curry

Enjoy a delicious lunch on a lazy Sunday afternoon with this mutton curry. Potato plays a very important role in this, so, don't forget to add enough.


  • Mutton - 1 kg                                    
  • Potatoes - 6, peeled and cut into half
  • Onions - 5, sliced
  • Ginger Paste - 2 tbsp
  • Garlic Paste - 1 tbsp
  • Tomatoes - 3, chopped
  • Coriander Powder - 1 tbsp
  • Kashmiri Chilli Powder - 1 tsp
  • Green Chilli Paste - 1 tbsp
  • Curd - 2 tbsp
  • Salt, Turmeric - As required
  • Sugar - 1 tsp
  • Ghee - 1 tbsp
  • Mustard Oil - For cooking

Make a paste of tomatoes and half of the chopped onions. Marinate the mutton with tomato onion paste, ginger, garlic paste, chilli paste, coriander powder, chilli powder, curd, salt, turmeric and 2 tbsp mustard oil. Keep refrigerated preferably over night.

Add oil in the kadai. Fry the potatoes with salt and turmeric till golden brown.

Add some more oil along with 1 tbsp ghee in the same kadai. Add 1 tsp sugar and let it dissolve. Now add sliced onions and fry till it turns golden. Add 1 tsp each ginger, garlic paste, salt and turmeric and fry the masalas till the raw smell is gone. Now add the marinated mutton and start frying over low heat. You need lot of patience at this stage to get a perfect mutton curry, so, keep frying.;-)
When oil comes out of the mutton, put every thing in a pressure cooker and whistle for 4 rounds.

Open the lid carefully. Place the fried potatoes and and whistle for 3 more times.

Check the doneness of the mutton and accordingly adjust the number of whistles. Sprinkle some garam masala powder and enjoy with plain rice.

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