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Mutton Curry

If you are a Bengali and its Sunday afternoon, then your kitchen should have already started releasing the aroma of Mutton…or rather Mutton Curry (Khasir Mangsher Jhol) in Bengali.

Irrespective of the season, place or budget, mutton curry, accompanied by steamed rice is sure to make way onto the dining plates of all Bengali households.

Be it in any season, mutton curry is accepted by all and enjoyed at any time of the day.Hence, in today’s afternoon preparation, I decided to cook a hot serving of easy homemade Mutton Curry. So, here goes my recipe.

Ingredients :-

  • Mutton – 1200 grams

  • Potato – 6 to 7 of medium size (1 potato can be cut into 2 or 4 pieces as per preference).

  • Bay Leaf – 2 pieces

  • Tomato – 1 medium size (sliced)

  • Onion – 8 to 10 small sized and finely sliced

  • Ginger – 3 to 4 spoons

  • Garlic – 3 to 4 spoons

  • Green Chilly paste – 4 to 5 spoons or 4 to 5 whole.

  • Turmeric – 3 to 3.5 spoons

  • Cumin Powder – 5 to 6 spoons

  • Red chili powder – 2 to 3 spoons (as per preference)

  • Garam Masala – 0.5 to 1 spoon

  • Ghee – 1 to 1.5 spoons

  • Salt – As per requirement

  • Sugar – To taste

  • Mustard Oil – As per requirement

  • Coriander powder – If desired, a pinch is enough

Process :-

Wash the meat properly, marinate with 3 – 4 spoons of mustard oil and keep it covered. Switch on the gas, mount the kadai, wait for the mustard oil to heat up properly and pour in the chopped potatoes along with a pinch of salt and turmeric.

By adjusting the flame heat, fry the potatoes till they are slightly golden reddish. On another side, approximate your curry amount and heat up water accordingly (Mutton curry always requires heated water to be poured during preparation).

Note: You can also choose to cook mutton in pressure cooker, however, I am using a kadai here.

Now, mount the kadai on the oven and let it heat properly. Once heated, pour in required amount of mustard oil, heat it up properly and throw in a couple of bay leaves and sliced onions. While the onions start smearing a bit, add the onion-garlic-green chili paste to the mix.

Now add the previously marinated mutton mix into the kadai. Raise the flame and sauté properly. Lower the heat and add salt, turmeric, sugar to taste, cumin powder and green chilis. Now, raise

the flame and give it a good mix.

Once the mutton starts releasing its aroma and the masala mix starts releasing oil, approximate your gravy amount, add the previously heated up water and lower the heat while covering up with a lid and letting it cook.

Open the lid once in between and check whether the mutton has been cooked properly. In the meantime, add the fried potatoes, close the lid and let me cook for some time. Once the mutton and potato combination is optimally cooked, adjust till gravy amount is as per needed. Add ghee and garam masala as the final touch. Close the lid and call for lunch time.

Enjoy this delicious serving of mutton curry along with steamed rice or roti and have a memorable meal with your family and friends.

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