Sunday Mutton Curry

Sunday Mutton Curry

Indian, Side, Comfort food, Bengali recipe, Authentic bengali recipe, Bengali cuisine, Mutton curry, Goat meat, Bengali mutton curry, Sunday mutton curry, Bangla recipe
Cooks in    Serves 4
Ingredients
  • 2 lb goat meat
  • For the marinade -
  • ¼ cup sour yogurt
  • 1 medium size onion, made to paste
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon dhaniya powder
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 tablespoon mustard oil
  • ½ teaspoon salt
  • For the gravy -
  • ½ cup grated raw papaya
  • ½ medium size onion, slivered lengthwise
  • 1 big size potato cut to quarters
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon dhaniya powder
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • ½ teaspoon granulated sugar
  • 3 tablespoon mustard oil
  • Salt to taste
  • Warm water
Directions
  • Mix all the ingredients except the turmeric, oil and salt of the marinade in a large glass bowl. Add the washed mutton pieces, and using your hand, coat the marinade evenly over the mutton. Add the turmeric and salt and give it another round of mixing. Pour the oil. Cover the bowl with a kiln film and marinate for at least 4 hours or you can also keep it overnight. Place it in the lower rack of your refrigerator
  • Take out the mutton about an hour before yous start cooking, and bring it to normal temperature.
  • Heat oil in a large wok. Coat the potatoes with a pinch of turmeric and salt and fry in that oil till the potatoes start to brown in places. Take the potatoes out and reserve for later.
  • Put in the slivered onions in the same oil and saute till they start wilting. Add the sugar and fry till the onions are caramelized. Now, add the marinated mutton and stir to coat with the oil and onions. Add all the spices and grated papaya and give it a good stir.
  • Increase the flame to high, and start reducing the marinade, stirring frequently. Make sure that the marinade doesn\'t stick to the bottom of the wok. The marinade will start to change color to a darker shade and so will the mutton.
  • Once the marinade is almost dry and dark, pour in 2 cups of warm water and cover the wok with a lid. At this point, you can also transfer the mutton in a pressure cooker, and cook in it.
  • If you are not using a pressure cooker, lower the flame to low and slow cook for almost 1 to 11/2 hour. Check in between.
  • Depending upon the mutton, the cooking time varies. Pour warm water as and when required. Once, the mutton is half cooked, add the potatoes and cook till the potatoes are done.
  • Serve hot with warm white rice or luchi.

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