Bengali Mutton Curry

1. 1
   mix · ~30 min

   Marinate the mutton.

   1.Place the mutton in a large bowl.

   2.Add yogurt, turmeric powder, red chili powder, half of the ginger-garlic paste, and half of the salt.

   3.Mix well until every piece is coated.

   4.Set aside for 30 minutes while you prepare the rest.

   TIPA short marinade helps the meat take in flavor and keeps the gravy well seasoned.
2. 2
   fry · ~6 min

   Brown the potatoes.

   1.Heat mustard oil in a pressure cooker or heavy pot until lightly smoking, then lower the heat.

   2.Add the potato halves and fry until lightly golden on the edges.

   3.Remove the potatoes to a plate and keep aside.

   TIPLightly frying the potatoes helps them hold shape in the curry.
3. 3
   temper · ~1 min

   Bloom the whole spices.

   1.Add ghee to the same cooker.

   2.Add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds.

   3.Cook for 30 to 40 seconds until fragrant.
4. 4
   saute · ~8 min

   Cook the onions and aromatics.

   1.Add the sliced onion and cook until golden brown.

   2.Add the remaining ginger-garlic paste and green chili.

   3.Cook for 1 minute until the raw smell fades.

   TIPTake time with the onions; their deep color gives the curry its classic Bengali flavor.
5. 5
   saute · ~7 min

   Make the masala base.

   1.Add tomato and cook until soft and pulpy.

   2.Add coriander powder, cumin powder, black pepper, sugar, and the remaining salt.

   3.Cook, stirring often, until the masala looks thick and glossy.
6. 6
   saute · ~12 min

   Bhuno the mutton.

   1.Add the marinated mutton to the cooker.

   2.Cook over medium heat, stirring well, until the meat changes color and the masala clings to it.

   3.Keep cooking for 10 to 12 minutes so the meat gets well coated and lightly browned.

   TIPThis bhuno stage builds the curry's depth, so do not rush it.
7. 7
   pressure cook · ~25 min

   Pressure cook the curry.

   1.Return the fried potatoes to the cooker.

   2.Pour in water and scrape up any masala stuck to the bottom.

   3.Cover and pressure cook on medium heat until the mutton is tender, about 5 to 6 whistles.

   TIPFor very young meat, check after 5 whistles; older goat meat may need a little longer.
8. 8
   simmer · ~7 min

   Finish the gravy.

   1.Let the pressure drop naturally and open the lid.

   2.Add garam masala and simmer uncovered until the gravy reaches a medium consistency.

   3.Stir gently so the potatoes stay whole.
9. 9
   rest · ~10 min

   Rest the curry for 10 minutes.

10. 10
    serve

    Serve hot with rice or Bengali-style pulao.

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