The Bengali version of Bengali Mutton Dak Bungalow curry is rich and full of flavors, making it a perfect dish for special occasions in a Bengali household. The meat is marinated with all the traditional Bengali spices and is extremely flavourful .
Some of the ingredients used in this receipe are
Ingredients
* Mutton: 1 kg, cut into pieces
* Potatoes: 2-3 medium, peeled and quartered
* Onions: 2 large, finely sliced
* Tomatoes: 2 medium, pureed
* Ginger paste: 1 tablespoon
* Garlic paste: 1 tablespoon
* Green chilies: 2-3, slit
* Yogurt: 1 cup, whisked
* Mustard oil: 4 tablespoons
* Cinnamon stick: 1 inch
* Cardamom pods: 4
* Cloves: 4
* Bay leaves: 2
* Turmeric powder: 1 teaspoon
* Red chili powder: 1 teaspoon l
* Cumin powder: 1 teaspoon
* Coriander powder: 1 teaspoon
* Salt: to taste
* Jaggery powder /Sugar: a pinch
* Garam masala: 1 teaspoon
* Hard-boiled eggs: 4, peeled (boiled and fried)
* Fresh coriander (cilantro): for garnish
Instructions
1.Marinate the mutton with yogurt, turmeric, red chili, cumin, coriander powders, and salt for an hour.
2.Heat mustard oil in a large pot until it starts to smoke slightly.Temper with whole spices (cinnamon, cardamom, cloves, bay leaves). Let them sizzle until aromatic.
3.Add onions and fry until golden brown. Then add the ginger and garlic pastes, and sauté until the raw smell disappears.
4.Add tomato puree, stir well, and cook until the oil begins to separate from the masala.
Add the marinated mutton along with all its marinade into the pot. Cook on high heat for a few minutes, stirring continuously.
5.Add potatoes and enough water to just cover the meat. Bring to a boil, then reduce to a simmer. Cover and cook until the mutton is tender (about 1.5 to 2 hours) or pressure cook it.
6.Add the slit green chilies and adjust seasoning. Add a pinch of sugar if using.Once the mutton is nearly done, gently place the hard-boiled eggs into the curry.
7.Sprinkle garam masala over the curry and mix gently. Turn off the heat.
Garnish with chopped fresh coriander before serving.
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