Bengali Mutton Curry

Marinate the mutton with papaya paste, ginger garlic paste,lemon juice,tomato paste,onion paste, salt and 1 tbsp mustard oil and keep it for few hours.

Dry roast the whole spices and grind them, apart from 1 green cardamom,2 cloves and 1 cinnamon.

Meanwhile add little salt and turmeric powder on the potatoes. Shallow fry the potatoes and keep it aside.

Heat 1 tsp mustard oil in a kadhai, add the chopped garlic along with 1 green cardamom, 2 cloves and 1 cinnamon slightly crushed. Once the oil becomes a little fragrant add the chopped onions with the sugar (the sugar gives a beautiful red colour to the dish) fry till the onions become a little soft.

Now add the chopped onions and saute till the tomatoes become soft. Add the marinated mutton and cook the mutton in a medium flame for 15 mins.

Once the mutton turns a little brown add the cumin powder, coriander powder,turmeric powder, red chilli powder and the grinded spice powder. Whisk the yoghurt and add it to the mutton and mix well. Cook the mutton till oil starts leaving the sides of the kadhai. Add the potatoes to the mutton and transfer it to the pressure cooker. Add the remaining 1 tbsp mustard oil to the mutton. (I cook it for 6 whistles in the pressure cooker. The number of whistles depends on which pressure cooker you are using.)

Once the pressure is released from the cooker add chopped coriander leaves and serve with hot basmati rice.