MUTTON CURRY(In Bengali Style)

This is a favorite Sunday dish in my family. My mother-in-law  love to eat the dish with hot rice at lunch. Also serve it with luchi (puri). Try it out! Its really delicious.

MUTTON CURRY

INGREDIENTS:

Mutton - 500 gm

Potato - 4 large

Onion - 150 gm

Ginger - 1 inch piece

Garlic - 6 to 8 cloves

Chili powder - 2 tsp, or according to taste.

Turmeric powder - 1 tsp

Green Cardamon - 3 or 4

Cinnamon - 1 inch piece

Bay leaf - 2

Salt - To taste

Sugar - 1 tsp

Mustard oil - 4 tbsp

Ghee - 2 tbsp

Water - 1 cup or depending upon the gravy required



HOW TO COOK:

• Clean and wash the meat and drain well.
• Blend together the ginger, garlic and approximately 100 gm onion.
• Finely chopped the remaining onion.
• Mix the meat with onion, ginger, garlic paste, turmeric, chilli powder, salt and 2 tbsp mustard oil.
• The meet  marinated for an hour.
• Peel the potatoes and cut in half if large, else keep them whole.
• Heat the remaining oil and ghee in a pressure cooker.
• Fry the chopped onion till crisp and golden brown.
• Drain the oil 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 most along with the marinade and fry  on a high flame till the masala is well fried and the oil separates.
• When fry the masala add 3 to 4 tbsp warm water and staring to prevent sticking.
• This will take about 30 to 35 minutes.
• Add the potatoes and warm water.
• Check and adjust the seasoning.
• Pressure cook for 5 minutes on a  low flame after the 3rd whistle.
• Open the lid and check the meet. 
• If it tender off the heat.
• Garnish with the fried onions and serve with hot rice.

TIPS:

• If you wish to serve the dish with puri. Then my puri recipe link here..Aloo curry with puri

HYDRABADI MUTTON BIRIYANI

HYDRABADI MUTTON BIRIYANI

INGREDIENTS:

Basmati Rice - 1 kg

Mutton big pieces - 1 kg

Ginger paste - 4 tbsp

Garlic paste - 2 tbsp

Onion fried - 3 big size

Cardamon - 1 tsp

Cinnamon - 10 gm (1 inch in size)

Clove - 3/4

 Green Chili paste - 3 tbsp

Cumin Seeds - 1 tsp

Coriander Leaves - 1 bunch chopped

Yogurt - 1/2 cup

Saffron - 2 tsp in milk

Pure Ghee - 60 gm



HOW TO COOK:

• Wash mutton and put it in a pot.
• Add garlic paste, ginger paste, chilli paste, fried onion, cardamon cinnamon, cloves cumin seeds in mutton and mix it well.
• Then add curd and mix it again. 
• Now keep it aside for 1/2 hour.
• Boil 2 litter water and add the rice.
• Semi cooked the rice and spread it on meat spices mixture as a layer. 
• Spread the saffron milk on it. 
• Repeat the same process.
• Now add 1 cup of water and ghee on the rice.  
• Place a moist cloth on top,cover with a lid and seal with atta dough.
• Now put the pot on medium flame and cook for 15 mnts.
• After cook take off the seal and serve the biriyani hot. 

RAILWAY MUTTON CURRY

RAILWAY MUTTON CURRY 

INGREDIENTS :

Solder of kids/spring Lamb - 800 gms

Baby Potatoes - 16

Ghee - 90 gms

Onions chopped - 2 big

Curry Leaves - 24

Garlic paste - 2 tbsp

Ginger paste - 1 tbsp

Red Chili powder - 5 tbsp

Coriander powder - 3 tbsp

Cumin powder - 2 tsp

Turmeric powder - 1 tsp

Clear Lamb stock - 4 cups

Tamarind Pulp - 45 gms

Coconut milk/ canned Cream - 3/4 cup 

HOW TO COOK:

• Put tamarind in a saucepan add 240 ml water bring to boil.
• Reduce to low eat and simmer until reduce to a quarter. 
• Now heat ghee in a pan, add onions and curry leaf, saute over low heat until onion become limp and soft.
• Add garlic paste, ginger paste, red chili paste, coriander, cumin and turmeric, dissolved in 1/2 cup of water stir-fry until the moisture evaporates. 
• Then add the meat, increase to high heat and stir-fry for 7 to 8 minutes. 
• Adding small quantities of water to prevent sticking.
• Add potatoes stir fry for a minute. 
• Now add stock and salt, bring to a boil, reduce to low heat, cover and simmer,stirring occasionally until the meat is cooked. 
• Uncover and add tamarind, bring to boil, reduce to low heat simmer, stirring occasionally for 2 to 3 minutes. 
• Remove pan from heat, stir in coconut milk/cream, bring to just under boil.
• Ensuring that it does not come to a bubble or the coconut milk will curdle. 
• Reduce to low heat and simmer until the gravy is medium tick. 
• Remove and adjust the seasoning. 
• Then place it in a serving bowl and serve it with steamed rice.

MUTTON DILKHUSH

MUTTON DILKHUSH

INGREDIENTS:

Mutton  - 1/2 Kg.

Onion -  4 medium size chopped

Tomato - 1 chopped

Coconut - 1/2 ( fine grated)

Ginger+Garlic paste - 2 Table spoon

Red chili powder - 1 T spoon

Cumin powder - 1 T spoon

Turmeric  powder - 1 T spoon

Clove - 2 pic

Cardamon - 2 pic

Cinnamon - 1 inch(2) pic

Ghee+Oil - 100 gms

Boiled Egg - 2 pic

Curd - 50 gms

Salt - to test

Sugar - pinch of

HOW TO COOK:

• Wash and cut the mutton in required size.
• Boiled the mutton in a pressure cooker. 
• Add  oil, ginger+ garlic past, red chili powder,cumin powder, turmeric powder, salt and curd with the boiled dry mutton.
• Mix it properly, then marinate it for 1 hour.
• Now heat the ghee in a pan. 
• Season it with clove, cardamon, cinnamon.
•  Add chopped onion and tomato and stir golden brown.
• Now add the marinated mutton and mix it properly.
• Now add sugar and coconut milk.
• Stir on a low flame till oil separates from the gravy.
• Add half cup of warm water and cover it for 10 minutes. 
• Now ready the dish. 
• Garnish slice of boiled egg and coriander leaves before serving.