Classic Mutton/ Lamb Stew Made Like Bengali’s (Bengali Man
photo by DebySharma
- Ready In:
- 1hr 35mins
- 500 g mutton, thigh portion curry cut pieces
- 4 large potatoes
- 150 g onions
- 1 inch piece gingerroot
- 6 -8 garlic cloves
- 2 teaspoons chili powder
- 1 teaspoon turmeric powder
- 3 -4 green cardamom pods
- 1 small cinnamon stick
- 2 bay leaves
- 1 -2 teaspoon salt
- 1 teaspoon sugar
- 5 tablespoons mustard oil, if available or 5 tablespoons vegetable oil
- 2 tablespoons ghee
- 1 -2 cup water
- Blend together the ginger, garlic and approximately 100 gm onion.
- Mix the meat with onion, ginger, garlic paste, turmeric, chili powder, salt and 2 tbsp mustard oil.
- The meet marinated for 45 mins to an hour.
- Finely chopped the remaining onion.
- Peel the potatoes and cut in quarters, or else keep them whole if not too large.
- Heat the remaining mustard oil in a pressure cooker.
- Fry the chopped onion till crisp and golden brown.
- Drain oil from the fried onions and keep aside.
- Lower the flame and add the sugar. Keep stirring till all the sugar is dissolved and the oil turned red.
- Add the cardamon, cinnamon and bay leaves and fry for half a minute.
- Add the meat and marinade and fry on a high flame till the spices are all fried and the oil separates.
- When frying this entire marinate and meat, add 3 to 4 tbsp warm water to prevent sticking to the sides.
- This will take about 30 to 35 minutes.
- Add the potatoes and warm water.
- Check and adjust the seasoning.
- Take all of this in a Pressure cooker on a low flame, and wait for the 3rd whistle. Turn off the flame and keep the lid on till the pressure reduces on its own.
- Open the lid and check the tenderness of the meat. If you need it to be more tender, you can turn on the heat and wait for 1-2 whistle (generally 3 whistles work fine for me).
- PS: If a Pressure Cooker is not available, then it needs to be slow cooked in a casserole on medium flame for 1 and half hour with a closed lid, and check if the meat is tender. Garnish with the fried onions (kept aside initially) and serve with hot rice. Enjoy!
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