Mutton Curry Bengali Style

• Marinate goat/lamb for 30-60 minutes

Nutrition values are AI-estimated based on ingredients.

• 850 gm goat/lamb with bones
• 500 gm onion
• 30 gm garlic cloves
• 30 gm ginger
• 135 gm tomato
• 460 gm potatoes
• 50 gm plain unflavored yogurt
• 1.25 tsp turmeric powder
• 2.5 tsp kashmiri chilli powder
• 1 tsp sweet paprika (optional)
• 0.25 tsp black pepper powder
• 2 tsp ground coriander
• 0.5 tsp ground cumin
• 2 dry bay leaves
• 4 green cardamoms
• 1 inch cinnamon stick
• 1 tsp garam masala powder
• 2.5 cups hot water
• 5 tablespoons oil
• 2.5 tsp salt
• 1 tsp sugar (optional)
• Chopped coriander leaves
• 1 green chili

1. 1Blend garlic, ginger, and part of an onion with water into a smooth paste using a blender.
2. 2Blend a medium tomato into a smooth puree in the same blender.
3. 3Marinate goat/lamb pieces with yogurt, turmeric, Kashmiri chili powder, black pepper, ginger-garlic-onion paste, and salt for 30-60 minutes.
4. 4Heat oil in a heavy-bottomed pot and shallow-fry large chunky potato pieces until golden brown, then remove.
5. 5In the remaining oil, temper whole spices: dry bay leaves, green cardamoms, and a cinnamon stick for a few seconds.
6. 6Add thinly sliced onions and a pinch of salt, frying until they start to brown.
7. 7Add the marinated meat to the pot, stir well, and brown it, scraping the bottom of the pot.
8. 8Stir in tomato puree, remaining turmeric, Kashmiri chili powder, paprika, coriander powder, and cumin powder, cooking until oil separates from the masala.
9. 9Pour in hot water, bring the curry to a boil, then pressure cook until the meat is tender.
10. 10Once the pressure is naturally released, add the fried potatoes and garam masala powder, then simmer briefly to allow flavors to meld.
11. 11Garnish the mutton curry with fresh chopped cilantro leaves and a green chili before serving.

These instructions are our analysis of the original video. Watch on YouTube →