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19 April 2013,05:07 by
Koyeli S.Chakraborty

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BENGALI MUTTON CURRY

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Wash the mutton and marinate with Red Chili Powder, Kashmiri red Chili Powder, Cumin Powder, Coriander Powder, and Turmeric Powder, onion, ginger, garlic, oil and Salt for 30 minutes. 
  • Cut the potatoes in to small cube pieces.
  • Heat oil in a pan and fry the potatoes till brownish and set aside.
  • In the same oil pour in the bay leaves and fry till it smell.
  • Add marinated mutton in it and cook for 5 minutes.
  • Add ¼ cup water, tomato and sugar in it and stir well.
  • Cover with a lid and cook on low heat for few minutes.
  • When the mutton half cooked; add potatoes, coconut paste and 1cup of water and mix well. Cook for 4-5 minutes and keep stirring.
  • Add 1½ cup water in it and mix well. Cover and let it cook for 20 minutes on low flame.
  • Take it off from the flame and add coarsely crushed cinnamon, cloves and green cardamom when the potato is well cooked.
  • Drizzle spoonful ghee just before serving.
  • Serve hot with Rice, Pulao or Paratha.

INGREDIENTS

  • 500 grams boneless Mutton cut in medium sized cubes
  • 2 pieces medium sized Potato 
  • 1 cup Coconut Paste 
  • 3 medium sized Onion finely sliced
  • 2 tablespoon Ginger paste
  • 2 tablespoon Garlic paste
  • 1 medium sized Tomato, sliced
  • ½ teaspoon Red Chili Powder 
  • 1 teaspoon Kashmiri red Chili Powder 
  • 1 teaspoon Cumin Powder 
  • 1 teaspoon Coriander Powder 
  • ½ teaspoon Turmeric Powder 
  • 2 Bay leaves 
  • 2 inch Cinnamon sticks 
  • 6 pieces Cloves 
  • 4 pieces Green cardamoms 
  • 200 mlIDHAYAM sesame Oil 
  • 1 teaspoon Sugar 
  • 1 teaspoon Ghee 
  • Salt to taste

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