Bengal Style Meat

Preparation :

  • Make a paste of one onion & take out 2 tbsp of paste for the marinade.

Marination :

  • Take a bowl & add 4 tbsp of beaten thick curd. Add 2 tbsp of raw onion paste & 1 tsp of ginger garlic paste. Also add 1/2 tsp Turmeric Powder, 1 1/2 tsp Red Chilli Powder & 1/2 tsp Garam Masala powder. Mix well.
  • Now take the cleaned & washed mutton pieces in another bowl & add 1 tsp of salt. Pour the marinade on it & 1 tbsp of raw mustard oil . Mix well.
  • Set aside for a minimum of 2 hrs. This marinated mutton can also be kept overnight in the refrigerator.

PROCESS :

  • Heat 3 tbsp of mustard oil in preferably a metal flat pan. Allow the mustard oil to smoke, then lower the heat & add the whole garam masalas.
  • Next add the bay leaves & whole dry red chillies. Stir for around 30 secs.
  • Add the sliced onions & sauté for 2 mins.
  • Add 1 tsp of sugar & mix well. This will help in caramelizing the onions.
  • Fry till onions are light brown in colour.
  • Add 1 tsp of Ginger garlic paste & sauté for 3 mins.
  • Pour in the masala mix ( Coriander powder, Cumin powder, Kashmiri Chilli Powder & water ) & sauté for 3-4 mins till oil separates.
  • Add the mutton along-with the marinade. Sear on high heat till water dries up.
  • Add 2 tbsp of beaten/ whisked curd . Mix well.
  • Add 1/4 tsp salt & 1/2 cup water, mix well.
  • Cover & cook on low heat for 10 mins.
  • After 10 mins, uncover & scrape the brown bits from the bottom of the pan & mix. This will impart a dark colour to the gravy.
  • Add 1/2 tsp garam masala powder. Mix well & add 1/2 cup of water. Cover & cook on low heat for 10 mins.

OVER THE NEXT 60 – 90 mins;

  1. Add 1/2 cup water & mix
  2. Cover for 10 mins
  3. Uncover, scrape & mix
  4. Repeat till meat is tender.

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