Скачать или смотреть Mutton Curry with Potato | আলু দিয়ে মাংসর ঝোল । বাবার রান্নাঘর | Bengali Style Mutton Curry

Ingredients [ 1 cup = US Measuring Cup ]
• Mutton - 800gms [ Preferred Rewaji pieces i.e pieces with a little bit of fat. Meat around the neck, ribs and foreleg are usually of the best quality]

For the marination,
• Curd - 2 tbsp
• Turmeric - 1 tsp
• Red Chilli Powder - 1 tsp
• Cumin Powder - 1 tsp
• Coriander Powder - 1 tsp
• Garlic Paste - 1.5 tsp
• Ginger Paste - 1 tsp
• Salt - 1 tsp
• Mustard Oil - 1 tbsp

For the curry,
• Mustard Oil - 3 tbsp
• Bay leaves - 2
• Dry red chillies - 2
• Cinnamon - 1/2 inch
• Green cardamom - 2
• Cloves - 3
• Mace - 1/2 of one fried flower piece
• Thinly sliced onion - 2 medium sized onions
• Onion Paste - 2 medium sized onions
• Salt - 1 tsp / Salt to taste
• Sugar - 1/2 tsp

• Garlic Paste - 1 tsp
• Ginger paste - 1 tsp
• Hot Water - 1/2 cup or 120ml + 1 cup or 250ml (to be used later) + 1/2 cup or 120 ml (to be added at the time of pressure cooking)
• Turmeric powder - 1 tsp
• Kashmiri Red chilli powder (For colour) - 1 tsp
• Green chillies (whole) - 4 to 5
• Kasuri Methi (dried) - 1 tbsp
• Potatoes - 3 larger (cut into half)
• Garam Masala Powder - 1/4th tsp + 1/4th tsp
• Ghee - 1 tbsp

Step 1: Wash the mutton properly before adding the ingredients for marination. Once clean, add all the ingredients mentioned under the subheading “For the marination”. Give everything a good mix, cover the bowl and allow it to rest in the refrigerator for 1-1.5 hours.

Step 2: Take 2 medium sized onions and grind the same into a fine paste. You can add a little bit of water while grinding the onion. 2 more medium sized onions need to be chopped as thinly as possible.

Step 3: Take a heavy bottomed pan. Add in mustard oil along with the whole spices - bay leaves, dry red chillies, cinnamon, cardamom, cloves and mace. Fry the spices on low heat to avoid burning.

Step 4: Once fragrant, add in the sliced onions along with salt and sugar. The sugar will help to caramelise the onions and enhance the colour of the mutton curry. Once light golden in colour, it’s time to put in the onion paste. If you feel the concoction is getting stuck to the bottom of the pan, you can add in another 1/2 tbsp mustard oil (if required).

Step 5: After about 5 minutes of cooking the onion concoction, it will acquire a brown colour. At this point, we’ll add 1tsp each of Garlic Paste and Ginger Paste. Cook till the raw smell of ginger and garlic disappears. Then add 1/2 cup or 120ml of hot water.

Step 6: After all the water is absorbed, we’ll finally put the meat in the Kadhai. Add some water to the marination bowl, scrape the walls of the bowl and add it to the meat.

Step 7: To the meat add Turmeric Powder, Kashmiri Red Chilli Powder (for colour), Whole green chillies and dried crushed Kasuri Methi. Give another good mix and add 250ml or 1 cup of water. Cover the kadhai and allow the curry to boil on high heat/high flame for 15 mins.

Step 8: After 15 minutes, transfer the curry to a pressure cooker. Add the potatoes and 1/4th tsp garam masala along with 1/2 cup or 120ml water.

Step 9: Pressure cook on high heat till 2 whistles go off. At this point, we need to check if the potatoes are cooked through. Once cooked, remove the potatoes in another bowl and keep aside. Adjust salt as per your preference after removing the potatoes and before the final cooking.

Step 10: Another 3-4 whistles later, when the mutton is cooked, you are good to go. Before serving, we will add about 1 tbsp of Ghee and another 1/4th tsp ofgaram masala powder. Mutton curry is now ready to be served!