Ever since I had this at a Bengali friend’s place, the robust mixture of onions, tomatoes and spices with succulent pieces of meat tasted unique and quite different. This palate pleasing recipe is usually cooked with potatoes but I have not added it as I ran short of them. You can serve them with rotis or parathas or rice too.
Ingredients:
Goat Meat/Mutton – 1/2 kg
Large onions finely chopped – 2
Ginger garlic paste – 1 tbsp
Tomato large – 1
Potatoes – 2 cut in half (optional)
Yogurt/Curds – 2/3 cup
Red chillie powder – 1/2 tbsp
Turmeric powder – 1/2 tsp
Black Pepper powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Bay leaf – 1
Cinnamon – 1/2 inch piece
Whole Red chillies – 2
Cloves -2
Salt – to tast
Sugar – 1 tsp
Coriander leaves for garnish
Water – 1 1/2 cups
Preparation:
Wash mutton thoroughly and keep it aside.
In a bowl, add yogurt, red chillie powder, turmeric powder and half of the garam masala powder and mix well.
Take a pan and heat oil. Add the potatoes and saute them till golden. Take them out and keep aside.
In the same pan, add bay leaf, cinnamon, cloves and red chillies. When it sizzles, add the finely chopped onion and saute for 3 to 4 minutes. Next, add the ginger garlic paste and saute until the raw smell disappears. Then, add the mutton pieces and saute again on high flame for 2 minutes.
Now add the chopped tomatoes and the yogurt and saute again for 3 minutes. Transfer the mutton to a pressure cooker and add 1 1/2 cups of water. Adjust the salt, close the lid and place the pressure weight on the vent of the cooker. Turn the flame on high and after the first whistle, reduce the flame to low and cook for 20 minutes and put off the flame. When it cools down, open the cooker and check if the meat is cooked. Now add the remaining garam masala powder.
Meanwhile, caramelise the sugar and add to the gravy. (Heat a pan and when it turns hot, add the sugar to it. Stir it for 3-4 minutes till it starts becoming slightly brown in colour. Add a tablespoon of water to it (Make sure your face is away from the pan when you add the water as the vapours may rise up to your face). Add the sugar to the curry. Do not wait for the sugar to become too brown, as it may become hard and brittle.
If there is more water in the gravy, open the cooker and place it on high flame for 5 minutes and cook without the lid. Keep stirring in between to avoid getting burnt. Add the potatoes and let it cook for 5 minutes.
When the desired consistency is obtained. put off the flame and transfer to a serving bowl.
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