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Bengali Mutton Curry
Bengali Mutton Curry

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We hope you got insight from reading it, now let’s go back to bengali mutton curry recipe. To cook bengali mutton curry you need 27 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Bengali Mutton Curry:
  1. Provide For marinade
  2. You need 1 tsp cumin powder
  3. Take 1/2 tbsp turmeric powder
  4. Take 1/2 tbsp red chilli powder
  5. Provide 1/2 cup kefir or smoothly whipped yoghurt
  6. Use to taste Salt
  7. Use 1 tbsp ginger-garlic paste
  8. Provide 1/2 kilo mutton shank
  9. You need For the curry
  10. Take Mustard oil
  11. Provide 5 dry bay leaves
  12. Provide 3 dry red chillies
  13. Prepare 2 medium onions, sliced as thinly as possible
  14. Get 1/2 tbsp ginger-garlic paste
  15. You need 5 cardamom pods
  16. Take 5 cloves
  17. Provide 1 inch cinnamon stick
  18. Get 3/4 tsp coriander seed powder
  19. You need Green chilli paste made from 3 or 4 Thai chillies
  20. Use 1/2 tsp turmeric powder
  21. You need 1/2 tsp red chilli powder
  22. Prepare 2 potatoes
  23. You need 2 litres hot water
  24. Use to taste Salt
  25. Use Pinch garam masala powder
  26. Prepare 1/2 tsp ghee
  27. Get 2 tbsp yoghurt or 1/4 cup kefir
Steps to make Bengali Mutton Curry:
  1. Marinate the meat for at least 2 hours - overnight is best, with salt, turmeric, chilli powder, cumin powder, ginger-garlic paste, yoghurt, and mustard oil.
  2. Pour enough mustard oil in a pan to create a 1 centimetre layer. Heat on medium till just barely smoking, and oil’s colour lightens to pale yellow. Add bay leaves, dry chillies, cloves, cardamom pods, and cinnamon stick.
  3. Fry onions till medium brown, but they shouldn’t be crispy. Add ginger-garlic paste, and fry for a minute.
  4. Tilt the pan and gather the oil to one side, and add the turmeric and chilli powder, fry for a few seconds and then mix everything together.
  5. Add green chilli paste and coriander powder and then mix well.
  6. Turn heat to low, let pan cool for 30 seconds to a minute, add yoghurt/kefir and stir vigorously to prevent it from splitting.
  7. Add the meat and sauté till slightly browned.
  8. Add the hot water, bring it down to a simmer, and simmer from 1 hour 45 minutes to 2 hours.
  9. Add ghee and garam masala, stir, and remove from the flame.

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