Mutton Curry - Bengali Style

1 kg.Lamb (pieces)10 gm.Ginger paste 5 gm. Chili powder 10 gm.Garam masala 3 Cinnamon.3 Cardamom. 4 Cloves 1 tsp Turmeric .2 Bay leaves200 gm. Potatoes (medium size cut into large cubes)250 gm Onions (large,chopped)12.5 gm Ghee.(clarified butter)40ml.Mustard oil 4 gm Sugar Salt To taste.Separate oil for deep-frying potatoes.

Rub lamb pieces with raw mustard oil and half chopped onions, and keep aside. Rub salt on potatoes, and deep fry in wok, to golden brown, Keep aside.Heat 2 tbsp of mustard oil in a pan, add bay leaves, cardamom, cinnamon, cloves and garam-masala. When these begin to splutter, add remaining onions, ginger paste, turmeric and red chili powder, and fry till onions turn soft. Add lamb and sugar, and continue to fry on low heat, till meat becomes reddish brown in color. Pour 2 cups of warm water and salt, and bring to boil. Cook till meat is tender. Heat ghee , and pour over meat. Garnish with potato cubes, and serve hot with boiled rice.


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