Meat on Sundays after a week, it is very common thing for most of the Bengali families in Kolkata and this is a favourite Sunday dish in our family too. This recipe pairs best with hot rice at lunch and with rotis at dinner table. First thing is to caramelize sugar before cooking, so the total dish will turns in vibrant reddish colour without using of enough red chilli powder. Actually, this dish sends me right back to my mom's kitchen. When it was pressure cooked, hissed and whishtled, the aroma of the curry already wafting in the air intensified, we asked mom several times, 'meal is ready'? Try it out! it is really yummilicious.
1 kg Mutton (Goat Meat, preferably from back leg with bones)
4 Medium Potatoes, Peeled and Cut into halves
200 gm Thick Sour Curd (Yogurt)
5 Medium Onions, cut into thin slices
Whole Garam masala (2" Cinnamon, 3 Pods of Cardamoms, 3 Cloves, 3-4 Peppercorns, 2 Bay leaves)
1 tsp Sugar
2 tbsps Ginger Paste
12 pods of Garlic (Pasted)
8-10 Green Chillies (chopped)
1 tsp Kashmiri Red Chilli powder
1 tsp Coriander powder
1 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Garam masala powder (I used cloves, cardamoms & cinnamons)
1 Large Tomato (chopped)
5-6 tbsps (Mustard Oil / Canola Oil / Vegetable Oil)
1 tsp Clarified Butter (ghee-optional)
Salt to taste
Clean and wash mutton pieces properly in little warm water. Drain water completely.
Marinate the mutton pieces with sour curd and little salt. Set aside for 2 hours.
Marinate the potato pieces in little salt and turmeric for 30 mins. Keep aside.
Heat oil in a wok. Add potato pieces in it. Fry till it turn golden. Remove from oil and set aside.
Add sugar in the same oil. Saute for 30 seconds, now temper with whole garam masala. Saute for 40 seconds, till a nice aroma comes out. Now add onion slices and chopped green chillies in it.
Fry till onion gets translucent. At this time add ginger and garlic paste, fry for 2-3 more minutes, till onion turns light brown.
Add all dry spices (except garam masala powder) and salt now. Fry for another a minute or two.
Now add chopped tomato in it. Fry till tomato gets mushy and spices leaves oil.
Pour marinated mutton on the wok. Fold nicely.
Cover and cook for 20-25 minutes. Stir occassionally. Cook till mutton and spices leave oil from the sides of the wok.
Pour the spicy mutton in a pressure cooker pan, add 2 cups of warm water in it. Pressure cook it till 4 whistles. Let it cool down naturally. Open the lid now followed by adding fried potatoes, garam masala powder and clarified butter in it.
Close the lid again and cook till another two whistles. Switch off heat now. Serve hot with steamed rice, rotis or naan.
Enjoy your Sunday with this toothsome and flavorful mutton curry......