Lifestyle Desk: You cannot find a Bengali who does not get his tongue watering when he hears the meat-luchi, hot rice. Although there was a change in the eating and drinking habits of the Mughals and the English, the meat and rice habits of the Bengalis remained the same. And delicious food is made from meat. Many people have doubts about which Pada to cook with Khasi meat. If you want to cook mutton with a different taste, you can try mutton curry without jhal. The cooking method is also quite simple. Then learn the quick cooking method.

mutton curry

Ingredients:
Mutton – 1 kg
Ginger garlic paste – 1 tsp
Black pepper powder – half tsp
4 large potatoes (peeled and chopped)
Turmeric powder – 1/2 tsp
Black cardamom – 2
Green cardamom – 3
Bay leaves – 1 Onion
(finely chopped) – 5 medium size
coriander powder – 2 tbsp
turmeric powder – 1 tsp
tomato puree – 1 cup
water – 2-3 cups
salt –
tamarind batter to taste – 1 tsp
special spices – 1 tbsp

Method:
Wash the boned mutton very well and drain the water. Now mix salt, ginger-garlic paste, pepper powder and a spoonful of mustard oil according to taste in a bowl and rub it very well on the mutton. Marinate the meat for half an hour. Peel the potato, add salt and turmeric and fry it well.

Now make railway mutton curry special masala . Roast big and small cardamom, black pepper, fennel, coriander, cinnamon, stone flower (optional) and little salt in a dry pan. Grind the fried masala in a blender. The whole masala is not needed for cooking. So you can keep it. Can be used later.

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Heat mustard oil in a pressure cooker and add big and small cardamom, bay leaves. When fragrant add finely chopped onions and salt to taste. When adding salt, note that meat, potatoes and special spices have also been salted before. So understand the amount of salt. When the onions are fried, continue to fry them with the marinated mutton. Fry until the meat is reduced to about half in volume. Now add coriander powder, turmeric powder, tomato puree and saute for ten minutes on medium to high heat. When the oil separates from the masala, boil it quickly with water and tamarind paste. Then close the pressure cooker lid and cook on medium to high heat for 6 to 7 cts.