The pieces of lamb mutton melting in the mouth and a spicy not so oily or greasy gravy with the flavor of green chilies and a sharp zing of mustard oil fills your whole house and your neighbor's homes also with a aroma of meat while this curry is cooking in your kitchen.You suddenly start feeling very very hungry and this curry is traditionally served with steamed rice but you can serve it with any Indian flat breads.
Bengali, East Indian, Indian cuisine
best palak mutton recipe, meat recipe, Mutton recipes
Potatoes (cut into halves and fried in oil till brown
Marinate the meat with turmeric salt and 2 tbsp of mustard oil for an hour.
Take a pan and heat oil.
Fry the onions till golden brown.
Add the onion grated followed by ginger ,garlic and green chilly(1) paste
Add red chilly paste followed by cumin and coriander.
Saute till the color changes and spice mixture leaves the sides of the pan.
Add the meat and all spice powder and cook again covered for around 20 minutes till the curry attends a dark color with the water dried.
Pressure cook with 1 cup of water and the potatoes till 2 whistles.You can check the color if it has dark color and the meat is tender with oil seen on the gravy ,break 2 to 3 green chilies and cook for more 15 minutes on slow flame.
You can make the gravy thinner by adding boiling water with appropriate salt