It is a popular and a traditional spicy Bengali style Mutton curry, cooked in a dry gravy. An all time favourite of any Bengali anywhere in the world. It is slow cooked to perfection in mustard oil and other aromatic spices. It is a must have on any weekend lunch or dinner.
- 500 gms Mutton cubes
- 1/2 cup yoghurt
- salt to taste
- 3 tbsp. mustard oil
- 2 bay leaves
- 1" cinnamon stick
- 2-3 cardamoms
- 4-5 cloves
- 2 onions, chopped
- 1 tsp. sugar
- 1/2 tsp. turmeric powder
- 1 tbsp. ginger-garlic paste
- 1 tsp. chilli powder
- 1 tbsp. coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tsp. coriander leaves, chopped
Marinate the mutton with yoghurt and salt. Keep aside. Heat oil and temper with bay leaves, cinnamon, cardamoms and cloves. Add the onions and the sugar. Saute till light brown.
Add the ginger-garlic paste, chilli powder, coriander-cumin powder and turmeric powder mixed with a little water. Fry till oil separates.
Then add the marinated mutton and cook till dry. Add 1 1/2 cups water and pressure cook for 20-25 minutes on low flame after the first whistle.
Cook further and reduce the gravy to a thick consistency. Add garam masala powder and coriander leaves and mix well. Serve hot either with plain steamed rice or naan/chapatti.