Hello everybody ! Hope you are having a great week.
Weekend is just around the corner. As you know I work in a software company, we get only 2 days off – the weekends. 2 of my favorite things to do during the weekend is to prepare and enjoy a delicious lunch and dress up in full glam and go out with my family. I am not the relaxing on a lazy weekend kind of a person, most of you will be surprised to know that I hate lying on my bed watching TV or sleeping which my husband is very fond of 😛 I rather spend time doing everything which I really want to but cannot do the whole week due to my hectic schedule. Comment below how you love spending your weekend 🙂
One of my all time favorite Sunday lunch menu includes a Bengali style Mutton curry with potatoes. This is a cult classic Bengali dish which makes our Sunday more fun since our childhood. The reason mutton curry and Sunday lunch goes hand in hand is – a. many Bengalis eat veg on Saturday due to religious reason b. some workplaces remain open full or half day on Saturday.
This is the one of the easiest mutton recipe you can prepare at your home, common ingredients and basic cooking steps. Papaya paste helps the mutton become soft and cook faster, it also helps in making the dish easy to digest. There are a few variations of the traditional recipe, every home & every individual have their own style. In this post I will share with you my style of cooking Bengali mutton curry. This dish is best served as a main course lunch side dish with plain rice and onion salad.
Lets get started !
Preparation Time : (marination – overnight, others – 10 minutes)
Clean the mutton pieces well. Place them over a paper towel to soak up any excess water. Once dry, remove the paper towel. Add mutton pieces into a large mixing bowl. Add papaya paste, 1 teaspoon turmeric powder, 1 tablespoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala powder, few drops of mustard oil and yogurt. Mix everything well so that mutton pieces are uniformly marinated. Keep it sealed overnight in a refrigerator.
Note : I did not marinate the potatoes overnight along with the mutton, potatoes were only mixed with the mutton marinade few minutes before cooking so that they have a thin marinade coating. I am sorry if the below pic is misleading. This step is completely optional, you can marinate the potatoes with a pinch of salt and turmeric powder separately.
Cooking Time : 1 hour
- Mutton – 500g, medium sized pieces with bone
- Potato – 2, medium sized, each cut into half horizontally
- Onion – 2 large, roughly chopped
- Garlic – 6 to 8, crushed
- Ginger – 3 to 4 inches, crushed
- Papaya – 1/2 of a medium sized, roughly chop and make a smooth paste
- Tomato – 2 medium sized, roughly chopped
- Yogurt – 3 to 4 tablespoon
- Green chilli – 4 to 6, slitted or roughly chopped
- Mustard oil – 6 to 8 tablespoon
- Turmeric powder – 1 teaspoon
- Red chilli powder – 1 tablespoon
- Cumin powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Garam Masala powder – 1 teaspoon
- Dry Bay leaf – 1
- Whole spices – 2 black cardamoms and 2 to 3 small cinnamon sticks
- Salt – as per taste
- Clarified butter (ghee) – 1 tablespoon, melted (optional)
- Take a wok. Add oil and let it heat up.
- When the oil heats up, add marinated potatoes. Stir fry the potatoes until they become golden on all sides. Once done, take them in a separate bowl.
- In the same oil, add bay leaf and whole spices. When the spices start crackling, add onions. Keep stir frying until the onions become golden.
- Add crushed ginger garlic. Stir fry until the onions become golden brown.
- Next add marinated mutton pieces first. Do not add the marinade now. Keep stir frying until the mutton pieces are slightly fried.
- Now add the whole marinade. Also add tomatoes. Mix well.
- Cover the wok with a lid. Keep stirring occasionally until the mutton starts releasing its juice.
- Turn the flame to medium. Add salt. Mix well. Cover the wok again and let the mutton cook in its own juice. Do not add water at all. Stir occasionally so that the gravy does not stick to the bottom of the wok.
- When the gravy dries up on its own, add potatoes. Mix everything well. Add 2 cups of warm water. Give it a stir. Cover again and continue to cook in medium flame.
- Check and stir in between after some time until the potatoes and mutton pieces are completely cooked.
- Once everything is done, check the gravy. It should be slightly runny. If it is too thick you may add little more warm water. If it is too watery you can increase the flame and let the water dry up until it reaches the desired consistency.
- Turn the flame off when everything is ready. Add green chillies and melted clarified butter (ghee). Stir it with a light hand. Cover and give the dish some standing time.
Note : In case you are in a hurry or want to speed up the cooking process, you can use a pressure cooker. After the gravy dries up on its own after step 8, transfer everything from the wok into a pressure cooker. Add 2 cups of warm water. Secure the lid of the cooker. Wait for 3 whistles in medium flame. Turn the flame off. Release the pressure using a spatula. Add fried potatoes. Mix with a light hand. Check the gravy consistency, if you feel you can add little more warm water. Secure the lid again and turn the flame to medium. Wait for 2 more whistles. Turn the flame off and wait for the pressure to release by itself. Follow step 12 as a final touch before serving.
Serve Bengali style Mutton curry with potatoes with plain rice.