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Before you jump to Bengali Mutton Curry recipe, you may want to read this short interesting healthy tips about Help Your Heart with Food.
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We hope you got benefit from reading it, now let’s go back to bengali mutton curry recipe. You can have bengali mutton curry using 27 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Bengali Mutton Curry:
- Get For marinade
- Use 1 tsp cumin powder
- Get 1/2 tbsp turmeric powder
- Take 1/2 tbsp red chilli powder
- Get 1/2 cup kefir or smoothly whipped yoghurt
- Prepare to taste Salt
- Provide 1 tbsp ginger-garlic paste
- Prepare 1/2 kilo mutton shank
- You need For the curry
- Take Mustard oil
- Get 5 dry bay leaves
- Provide 3 dry red chillies
- Get 2 medium onions, sliced as thinly as possible
- Get 1/2 tbsp ginger-garlic paste
- Get 5 cardamom pods
- You need 5 cloves
- You need 1 inch cinnamon stick
- Provide 3/4 tsp coriander seed powder
- Get Green chilli paste made from 3 or 4 Thai chillies
- Prepare 1/2 tsp turmeric powder
- Provide 1/2 tsp red chilli powder
- You need 2 potatoes
- Get 2 litres hot water
- Take to taste Salt
- Prepare Pinch garam masala powder
- You need 1/2 tsp ghee
- You need 2 tbsp yoghurt or 1/4 cup kefir
Instructions to make Bengali Mutton Curry:
- Marinate the meat for at least 2 hours - overnight is best, with salt, turmeric, chilli powder, cumin powder, ginger-garlic paste, yoghurt, and mustard oil.
- Pour enough mustard oil in a pan to create a 1 centimetre layer. Heat on medium till just barely smoking, and oil’s colour lightens to pale yellow. Add bay leaves, dry chillies, cloves, cardamom pods, and cinnamon stick.
- Fry onions till medium brown, but they shouldn’t be crispy. Add ginger-garlic paste, and fry for a minute.
- Tilt the pan and gather the oil to one side, and add the turmeric and chilli powder, fry for a few seconds and then mix everything together.
- Add green chilli paste and coriander powder and then mix well.
- Turn heat to low, let pan cool for 30 seconds to a minute, add yoghurt/kefir and stir vigorously to prevent it from splitting.
- Add the meat and sauté till slightly browned.
- Add the hot water, bring it down to a simmer, and simmer from 1 hour 45 minutes to 2 hours.
- Add ghee and garam masala, stir, and remove from the flame.
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