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Bengali Mutton Curry
Bengali Mutton Curry

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We hope you got benefit from reading it, now let’s go back to bengali mutton curry recipe. To cook bengali mutton curry you need 27 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Bengali Mutton Curry:
  1. You need For marinade
  2. Use 1 tsp cumin powder
  3. You need 1/2 tbsp turmeric powder
  4. Prepare 1/2 tbsp red chilli powder
  5. Prepare 1/2 cup kefir or smoothly whipped yoghurt
  6. Prepare to taste Salt
  7. Get 1 tbsp ginger-garlic paste
  8. You need 1/2 kilo mutton shank
  9. You need For the curry
  10. Prepare Mustard oil
  11. Take 5 dry bay leaves
  12. Get 3 dry red chillies
  13. Provide 2 medium onions, sliced as thinly as possible
  14. You need 1/2 tbsp ginger-garlic paste
  15. Provide 5 cardamom pods
  16. Use 5 cloves
  17. You need 1 inch cinnamon stick
  18. Take 3/4 tsp coriander seed powder
  19. You need Green chilli paste made from 3 or 4 Thai chillies
  20. Use 1/2 tsp turmeric powder
  21. Take 1/2 tsp red chilli powder
  22. Provide 2 potatoes
  23. Provide 2 litres hot water
  24. Prepare to taste Salt
  25. Use Pinch garam masala powder
  26. You need 1/2 tsp ghee
  27. You need 2 tbsp yoghurt or 1/4 cup kefir
Instructions to make Bengali Mutton Curry:
  1. 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.
  2. 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.
  3. Fry onions till medium brown, but they shouldn’t be crispy. Add ginger-garlic paste, and fry for a minute.
  4. 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.
  5. Add green chilli paste and coriander powder and then mix well.
  6. Turn heat to low, let pan cool for 30 seconds to a minute, add yoghurt/kefir and stir vigorously to prevent it from splitting.
  7. Add the meat and sauté till slightly browned.
  8. Add the hot water, bring it down to a simmer, and simmer from 1 hour 45 minutes to 2 hours.
  9. Add ghee and garam masala, stir, and remove from the flame.

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