This is another mutton dish which is a part of Mughlai cuisine in Bengal .The dish is characterized by a light soupy whitish rich gravy due to the addition of white poppy seeds paste and cashew nuts paste .You can serve the dish with steamed rice or naans..
Course
Main Course
Cuisine
Bengali, East Indian, Indian, Indian cuisine
Keyword
bengali mutton curry, best palak mutton recipe, Mutton recipes
Prep Time1day
Cook Time1hour
Servings4persons
Authorindrani
Ingredients
Ingredients
Marination
Lamb or Goat meat pieces
Potatoes 4 to 5 wholeoptional not in the original recipe
Curd200 gms
Turmeric1/2 tsp
Saltas per taste
Clarified butterghee or mustard oil or any other vegetable oil (2 to 3 tbsp)
Ginger garlic paste fresh2 to 3 tbsp
Seasoning ingredients
Bay leaves 2 to 3
Dry red chilies whole4 to 5
Ghee or vegetable oil1/4th cup
Gravy ingredients
Onions 3 to 4
Ginger garlic paste1 tbsp
Cashews1 cup
White poppy seeds2 tbsp
Green chilies4 to 5 depends on how much spicy you want
cinnamon2 sticks
Cloves5 to 6
Cardamom5 to 6
Nutmeg1/4th of a fruit
mace2 to 3 flowers
cumin1/2 tbsp
Coriander seeds1/2 tbsp
Black pepper1/2 tsp
Kewra water2 tbsp
Saffron dissolved in 2 )tbsp of milkto 10 strands
Fresh cream1/2 cup optional
Instructions
Preparation
Rub and massage the meat pieces and marinate for 24 hours in refrigerator.
Fry the chopped onions in 1 tbsp of oil till pink and make a paste when it cools down.
Make a paste of poppy seeds and green chilies.
Make a paste of cashew nuts
Add 1/4th cup of oil or ghee in the pan and add the whole red chilies and bay leaves.
Powder all the spices together finely(6 to 13 nos in the ingredient list)
Add onion paste followed by ginger garlic paste.
Then add the mutton and spices and fry .
Add the cashewnuts and poppy seeds paste and cook for about 45 mins to an hour till the mutton gets tender and start leaving the bones.(You can use pressure cooker also)
Add the fresh cream and some warm water if you want a thin gravy.
Check salt.
Before taking it off fire add kewra water and saffron and mix.