Today, QUIZINE IN QUARANTINE is proud to bring you a family favourite – the MUTTON CURRY!
Mutton curry has taken so many variations across the sub-continent like many south asian dishes. This variety is amazing, we could quite viably do a whole series on mutton curry alone! From Kashmir to Bengal, each state almost offers its own unique take to the dish and enjoys it with something very different on the side. In Odisha in India for example, some people enjoy the mutton curry with muri (puffed rice), in Bengal it goes mostly with rice and closer to Pakistan it’s relished with Nan or Roti.
Today, we’ll be showing you how it’s done at home, in a pretty typical Bengali fashion.
INGREDIENTS
1kg mutton meat
2 diced onions
2 large chopped and peeled potatoes
1 large tomato
1tsp ginger paste
1tsp garlic paste
1tsp coriander powder
1tsp cumin powder
1tsp garam masala powder
1/2tsp chilli powder
1/2tsp turmeric
1tsp salt
3 tbsp cooking oil
whole garam masala mix: 4 cardamom, 1 small cinnamon stick, 5 whole black pepper balls, 5 cloves and 3 bay leaves
4 green chillies
2 tbsp chopped coriander leaves
1. Begin by putting meat in pressure cooker bowl, add diced onions, ginger and garlic paste, salt, oil and whole garam masala.
TIP: Note that you can also this in a normal cooking pot but it will take substantially longer for the meat to cook and tenderise. You will also need to monitor and stir regularly to ensure it doesn’t burn. This way, it’s more likely to take approx 2.5 hours to cook.
2. Mix the ingredients and cook in pressure cooker for approx 40 mins.
3. Open pressure cooker and add chilli powder, coriander powder, cumin powder, garam masala powder, turmeric, tomatoes and potatoes.
4. Mix and add 200ml of water.
5. Close lid and cook in pressure cooker for another approx 10 mins.
6. Open and finally garnish with some fresh coriander and green chilli.
7. Let it rest for for 10 mins before serving up! Bon appetit!
Watch us making the great mutton curry below: