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| Main ingredients | Boneless mutton, Potatoes, Yogurt, Ginger-garlic paste, Mustard oil, Red chilli powder, Turmeric powder, Coriander powder, Cumin powder, Ghee, Bay leaves, Panch phoron, Onions, Garam masala powder, Fresh coriander leaves |
| Cuisine | Bengali |
| Course | Main course mutton |
| Prep time | 2-2.5 hours |
| Cook time | 55-60 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 500 grams boneless mutton, cut into 1 inch pieces
- 2 medium potatoes, cut into 1 inch cubes
- ½ cup yogurt, whisked
- Salt to taste
- 1 tablespoon ginger-garlic paste
- 2 tablespoons mustard oil
- 2 teaspoons red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- Oil for deep-frying
- 2 tablespoons pure ghee
- 2 bay leaves
- ¾ teaspoon panch phoron
- 2 large onions, finely sliced
- ½ teaspoon garam masala powder
- 1 tablespoon chopped fresh coriander leaves + for garnish
Method
- Put mutton pieces in a large bowl, add yogurt, salt, ginger-garlic paste, mustard oil, red chilli powder, turmeric powder, coriander powder and cumin powder and mix well. Set aside in the refrigerator to marinate for 2 hours.
- Heat sufficient oil in a kadai and deep-fry potatoes till golden brown. Drain on absorbent paper.
- Heat pure ghee in a deep non-stick pan, add bay leaves and panch phoron, mix and let the seeds splutter. Add onions, mix and sauté till brown.
- Add mutton with the marinade, mix well and sauté on high heat for 4-5 minutes. Add 2½ cups water and mix well. Bring the mixture to a boil. Reduce heat, cover and simmer on low heat, stirring occasionally, for 40-45 minutes or till the mutton is tender.
- Adjust salt, add garam masala powder, fried potatoes and coriander leaves. Mix well and take the pan off the heat.
- Transfer into a serving bowl, garnish with co2-2.5 hourriander leaves and serve hot.
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