Mutton Posto - Bengali Style

          Mutton Posto is a traditional non-veg. version of the very popular Aloo posto. It simply means mutton cooked in a creamy poppy seeds gravy. Tried it for the first time and I should confess that it came out real yummy, 

         It is best relished with plain steamed rice or plain chapati. But there is absolutely no harm in serving it with jeera rice, plain biryani, pulao or any Indian bread like naan, tandoori roti, kulcha or paratha. So go ahead and give it a try by following a step by step pictorial recipe. 

• 400-500 gms. mutton with bones
• 1 cup yoghurt
• 1 onion, roughly chopped
• 1" ginger
• 4-5 garlic cloves
• 2-3 green chilies
• salt to taste
• 1/2 tsp. turmeric powder (opt)
• 1 tsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 3-4 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 2 bay leaves
• 2-3 dry red chilies
• 1 mace
• 1 tsp. sugar
• 1 onion, chopped
• 1/4 cup poppy seeds paste
• 1/4 cup cashew nut paste
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. kewra water

           Grind to a paste the roughly chopped onion, ginger, garlic and green chilies to a smooth paste. 

          Marinate the mutton with the ground paste, 1 tbsp. oil and all the dry spices (except garam masala powder) for a minimum of 3-4 hours or preferably overnight.

          Heat remaining oil in a pan / kadai and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and sugar. Saute for a few seconds.

           Add the onion and stir fry till light brown. Now add the marinated mutton and cook, covered on a low flame till the oil separates.

           Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

           Bring it back into the pan and add the poppy seeds paste and cashew nut paste. Mix well and cook, covered for 5-10 minutes on a medium flame. 

          Add the garam masala, kewra water and ghee. Give it a stir and continue to simmer for 1-2 minutes more or till the gravy is thick. 

          Serve with plain biryani, pulao, jeera rice, plain steamed rice, naan, tandoori roti, kulcha, paratha or just plain chapati.

Note - I had to substitute poppy seeds paste with sesame seeds & cashew nut paste as the former is unavailable here. But I must confess that it came out real yummy.

                     Marinate mutton with ground paste, 1 tbsp. oil & all dry spices (except                                           garam masala powder) for a minimum of 3-4 hours.

                     Heat remaining oil & temper with bay leaves, dry red chilies, cinnamon,                                         cardamoms, cloves, mace & sugar. Saute for a few seconds.

                       Add the onion and stir fry till light brown. 

                      Add marinated mutton & cook, covered on a low flame till oil separates. 
                      Add 1 cup water & pressure cook for 15-20 min. on low flame after the
                      first whistle. 

                     Bring it back into the pan & add poppy seeds paste & cashew nut paste. 
                     Mix well & cook, covered for 5-10 minutes on a medium flame. 

                     Add garam masala, kewra water & ghee. Give it a stir & simmer for 
                     1-2 minutes more or till the gravy is thick.

                          
                                Serve with any form of rice or Indian bread.