Classic Mutton/ Lamb Stew Made Like Bengali’s (Bengali Man

READY IN: 1hr 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • MARINATION:
  • 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.
  • COOKING:
  • 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!
Advertisement