Bengali Mutton Curry

Eaten mostly during festive occasions, Mutton Curry is a common meat curry eaten in India. Many people in India don’t eat any red meats, but Bengalis eat certain ones. Even though we call it Mutton curry, in Bengal, goat meat is usually used instead. Today we’ll make a traditional Bengali mutton curry with goat meat that’s savory and spicy, and enjoyed by all non vegetarians.

Ingredients:

Preparation time: 1.5 hours

Serves: 4-6 people

Procedure:

1. To marinate the meat, add salt, turmeric powder, red chili powder, garlic-ginger paste and yogurt. Then rub the spices over the meat all over.

2. Cover and leave aside the marinated meat for at least 4-8 hours, but preferably overnight in the refrigerator.

3. In a moderately hot pan, add 3 tablespoons of oil

4. When the oil becomes hot, add the potato halves and fry them on all sides for about 15 minutes.You may want to cover the pan if it splatters. All sides should look well fried.

5. Remove the potatoes from the frying pan and set aside

6. Heat 3 table spoons of oil, either fresh or left over from frying the potato

7. Add the chopped onion

8. Fry it till it becomes golden yellow

9. Then add the cumin powder, coriander powder, turmeric powder

10. Stir well

11. Then add the chopped tomato

12. Continue stirring for several minutes till the onion turn golden brown in color

13. Then add the marinated meat

14. Continue stirring, more or less continuously for the next 30 minutes until the mixture becomes semi-dried and the oil separates out from the mixture. In Bengali this process is called kosha.

15. Continue stirring to make sure that the meat & spice do not get burnt or stuck to the bottom of the pan

16. We added Fenugreek leaves or kasuri methi at this stage. However, this is optional

17. After mixing, add 2 cups of water

18. Stir to mix uniformly

19. And bring the gravy to boil

20. Then cover the pan and let it cook for the next 1 hour and a half until the meat becomes soft. If you have a pressure cooker, you may choose to use it at this stage to shorten the cooking time.

21. Then add the fried potatoes

22. And cover the pan and bring it all to a boil

23. When the gravy attains desired consistency, add the garam masala

29. Mix well and then remove the pan from heat

Serve the mutton curry hot with steamed white rice.

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