This is a traditional and a very popular Bengali style fragrant Mutton curry cooked in a creamy yogurt based gravy. There are many versions to this delicacy, but the end result is simply mouth watering. With a slight aroma coming from the rose water and the nutty flavour from the almond paste, this is surely a connoisseurs delight.
It has a stew like consistency and is mildly spiced, But one thing is for sure - The taste is simply divine. Relish it with plain steamed rice, pulao, naan, parathas or any Indian flat bread. So go ahead and give it a try by following a step by step method with pictures to prepare it.
- 500 gms Mutton on bones, cubed
- 1/2 cup yoghurt
- 1 tbsp. ginger-garlic paste
- salt to taste
- 1 tsp. sugar
- 1/2 cup fried onions
- 8-10 almonds, soaked for an hour.
- 1/2 cup milk
- 3 whole green chilies
- 3 whole dry red chilies
- 1 tsp. rose water
Dry roast & grind -
- 1 tbsp. coriander seeds
- 1 tsp. cumin seeds
- 1 mace
- pinch of nutmeg
- 1 tsp. peppercorns
- 2 green cardamoms
- 4 cloves
- 1/2" cinnamon stick
- 2 tbsp. mustard oil
- 1 tbsp. ghee
- 1 whole dry red chili, broken into half
- 1-2 bay leaves
- 2 green cardamoms
- 4 cloves
- 1" cinnamon stick
- few sliced onions to garnish
- few fried onions to garnish
Dry roast all the ingredients mentioned under "Dry roast & grind" for a few seconds. When cool, grind along with the sugar into a powder. Keep aside.
Grind the almonds and the fried onion too along with some water into a paste. Keep aside.
Marinate the mutton with yogurt, ginger-garlic paste, salt and 2 tbsp. of the ground powder preferably overnight or for a minimum of 4-5 hours.
Heat the oil and ghee in a pan and temper with all the mentioned ingredients under "Tempering". Saute for a few seconds.
Add the marinated mutton and simmer on low flame till dry. Add the milk and 1-1/2 cups water. Pressure cook for 15-20 minutes on low flame after the first whistle.
When it has cooled down, add the fried onion paste, whole green chilies, whole dry red chilies, rose water and some more water as needed.
Simmer for 1-2 minutes. Serve, garnished with sliced onions and fried onions.
Marinate mutton with yoghurt, ginger-garlic paste, salt & the powdered spices.
Marinate overnight preferably.
Grind the almonds and the fried onion to a paste.
Temper the oil & ghee with bay leaves, cinnamon, cardamoms, cloves & dry
Add the marinated mutton and cook till dry.
Add the milk.....
.......& water. Pressure cook till done.
Add the almond paste......
......green chilies, dry red chilies, rose water and little extra water as needed.
Simmer for 1-2 minutes.
Few tips to keep in mind -
1. Cashew nuts are traditionally added, but I went in for almonds, as it was available.
2. Transfer the sauteed mutton to a bowl, which can be placed in the pressure cooker for cooking. If cooking it directly in the cooker, increase the quantity of water as it tends to reduce.
3. Poppy seeds paste too can be added along with the cashew / almond paste for a more thicker consistency.
4. I have added rose water, but kewra water is traditionally added at the end of the cooking.