Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
750 gm mutton (with bone) cut into desired sized pieces; 3 big-sized potatoes cut into half each; 3 medium-sized onions chopped; 11/2 tsp ginger paste; 11/2  tsp garlic paste; 3 tbsp yogurt; 1 medium-sized tomato roughly chopped; 6 green chilies; 1 tsp ghee (clarified buter).



Spices:
  • 2 bay leaves
  • 2 inch cinnamon stick
  • 4 green cardamoms
  • 4 cloves
  • 1 tsp turmeric powder
  • ½ tsp kashmiri red chili powder
  • ½ tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp sugar
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • Salt to taste.

Steps:
  1. Marinate the mutton with 3 tbsp yogurt, ½ tsp ginger paste, ½ tsp garlic paste, ½ tsp red chili powder, ½ tsp  turmeric powder, ½ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt. Keep it in refrigerator for at least 2 hours (overnight marination will be the best).
  2. Heat oil in a pan. fry the potatoes till they are golden brown. Keep aside.
  3. Temper the same oil with bay leaves and whole garam masala (cinnamon, green cardamom and cloves).
  4. When an aroma of the spices comes out, add the chopped onion and fry till it becomes translucent.
  5. Add ginger-garlic paste (1 tsp ginger and 1 tsp garlic) and fry until the raw smell of ginger and garlic goes away.
  6. Add chopped tomatoes and green chilies. Fry until the tomatoes are soft.
  7. Add the mutton and mix well.
  8. Add salt, sugar, turmeric power, chili powder, cumin powder and coriander powder. Stir well.
  9. Cook on medium flame for about 45 minutes.
  10. Now add warm water accoeding to your desire and put a lid on it. Allow it to cook in low flame until the mutton pieces are almost done.
  11. Add the fried potatoes and kashmiri red chili powder. Cover with a lid and cook on medium flame until the potatoes are done and the mutton pieces are tender as well.
  12. Open the lid, adjust salt and sugar.
  13. Add ghee and bengali garam masala powder. Give it the final stir.
  14. turn off the heat and serve with plain rice.




Tips:

  • if you are in a hurry, use a pressure cooker. After 45 minutes of cooking, pressure cook the mutton and wait until 4 whistles.
  • Release the pressure and add the potatoes.
  • Close the lid and wait until 2 more whistles. Keep aside and let the pressure to be released normally.

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