Monday, December 31, 2012

Mutton curry..

Goat meat curry with rice is a regular item for every Bengali household during Sunday lunch. This time I wanted to something different form the usual affair. I used home made spices instead of using store bought  powdered spices and slow cooked the meat. The flavor of freshly made spices infused with the slow cooked meat so well. And the melt in mouth soft meat pieces were good both with a traditional sweet yellow pulao or rotis.

Things needed to make Mutton curry:

  • Mutton (goat meat/lamb): 1 kg/2.2 lb
  • Papaya (grated): 4-5 tbsp
  • Yogurt: 1 cup
  • Onion (sliced): 1 cup
  • Garlic (paste): 2 tbsp
  • Ginger (paste): 2 tbsp
  • Cumin seed: 1 tsp
  • Coriander seed: 1 tsp
  • Black peppercorn: 1 tsp
  • Cinnamon (1 inch stick): 2-3
  • Green cardamom: 4-5
  • Black cardamom: 2
  • Cloves: 6-7
  • Dry red chili: 5-6
  • Bay leaves: 3
  • Red chili powder: 2 tsp
  • Kashmiri red chili powder: 2 tsp
  • Turmeric powder: 1 tsp
  • Salt to taste
  • Sugar: 1 tbsp
  • Mustard oil: 1/2 cup

Steps of making Mutton curry:

1. Clean and wash the mutton pieces and pat dry with paper towel. Squeeze out the juice from grated papaya and marinate the mutton with that juice, for 40-45 min. If you do not get papaya either use kiwi fruit paste or any commercial meat tenderizer.

2. Next marinate the mutton pieces with yogurt, half of the ginger and garlic paste, for 1 hr.

3. As the mutton pieces are marinating, dry roast cumin seeds, coriander seeds and black peppercorn on a flat pan. Let the spices cool down, then ground to powder. Cover and keep the ground spice aside.

4. Similar way dry roast cinnamon, green cardamom, black cardamom and cloves. Let them cool down and ground to powder. Cover and keep aside.

5. In a heavy bottom pan heat mustard oil. I used mustard oil to bring better color and flavor to the dish. If mustard oil is not available to you, use any other oil or ghee(clarified butter). When the oil is hot, add dry red chilies and bay leaves. As the spices release a nice aroma, add thinly sliced onions and sugar. Cook the onions over medium heat till nicely brown. Add the marinated mutton and cook over high heat for 12-15 min. Keep stirring.

6. Add the rest of the ginger and garlic paste. Add salt. Cover and cook over medium heat for 30-40 min. Stir in between. Add Turmeric powder, red chili powder, kashmiri red chili powder and the cumin-coriander-peppercorn powder. Mix well. Cover and cook over low-medium heat till the mutton is done. It will take almost 3 hrs. Check in between, if enough water is in the pan. If needed add hot water.You can use a pressure cooker in this point, but slow-cooking will give the extra special taste and flavor to the dish.

7. When the mutton is cooked, check the seasoning and adjust accordingly. Add the cinnamon-cardamom-clove powder, mix well.

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  1. Hi Chitrangada,
    I came across your blog while searching for Bengal mutton curry recipe. The image of your dish looked so yummy I tried your mutton curry recipe yesterday. The dish was awesome.
    I must tell you this is the best mutton curry I have ever cooked. It's sooooo delicious and everyone liked it.
    Osadharon khete hoyechilo! :-)
    Please keep on experimenting and share more recipes.

  2. Hi was hunting for a Bengali meat curry...chkd this ,made it n it turned simply awesome. Pls post ,more recipes

  3. hi,cud u give me a gud brand for kashmiri red chilly powder for less spice n rich red colour