This is a guest post by DC. His classic Mutton curry that we often have with rice.
Preparations: 20 minutes
Cooking: 2.5 hours
- Mutton - 1 kg, boneless
- Onion - 9 / 10, finely chopped
- Ginger - 1 tsp, grated
- Garlic - 1 tsp, grated
- Green chilies - 5 / 6
- Mustard Oil - 10 tbsp. + For Marinade
- Coriander - 1 tsp
- Turmeric - 1 tsp. + 3/4 tsp.
- Red Chili Powder - 1 tsp.
- Coriander Powder - 1 tsp. + 1/2 tsp.
- Mutton Masala - 1 tsp.
- 5 Spice / Garam Masala for Garnish
- Bay Leaf - 2
- Cinnamon sticks - 4
- Cloves - 4 /5
- Sugar - a pinch
- Potatoes - 3, cut into two
- Vegetable oil - to fry
For the mutton
- Wash the mutton pieces really well. Remove any sinew / fat from the pieces. Pat dry with a paper towel.
- In a bowl, add the mutton pieces, turmeric, coriander powder, red chili powder and mutton masala and mix well so that the mutton pieces get covered by the spices. Add the mustard oil so that it coats the pieces well along with the spices. Cover and set aside for marinade.
- In a pressure cooker, add mustard oil and allow it to burn. When the mustard oil burns, the pungency and the rawness of the oil goes away.
- When the oil is ready, reduce the flame and add sugar. Mix constantly else the sugar will burn.
- Add the aromatics - cinnamon, bay leaf and cloves and mix well so that the oil get caramelized with the sugar and the aromatics have added flavor to the oil. After two minutes or so, remove the bay leaf, cinnamon sticks and the cloves from the oil.
- Add the chopped onions to the oil. Allow the onions to slow cook till they are golden brown. Stir after every minute. This should take about 30 - 45 minutes
- Use a wooden spoon while cooking. Using the base of the spoon, make a mash of the onions as the onions will form the base for the gravy.
- In a mixer grinder, make a fine paste of coriander, green chilies, ginger and garlic, coriander powder and jeera powder. Add this paste to the onions and saute well.
- Add little water so that the spices don't stick to the base of the cooker.
- Check on the marinade and mix it well before adding the mutton to the onion mix.
- Add a little water and allow the mutton to slowly cook. If you think the spices are sticking or burning, add little water. Too much water will not let the mutton cook.
- Keep mixing the mutton and the onion paste. The mutton will slowly become tender and get a lovely dark red colour to it.
- After about 1.5 hours of the mutton cooking, add water to cover the mutton completely. Increase the flame a bit and allow the water to boil and reduce.
- A ready cooked piece should break and fall apart like salmon, in layers.
For the potatoes:
Bengali cuisine is incomplete without potatoes. Non vegetarian dishes especially chicken and mutton have potatoes as a quintessential flavor enhancer.
- In a bowl, mix salt and turmeric well.
- Coat the chopped potatoes and deep fry till golden brown and cooked.
- Remove from oil and allow to cool on a kitchen towel.