Member recipe by himadris
This Bengali dish of tender mutton sauted with masala and onions is an eternal favourite for Sunday Lunch.
- Tender boneless mutton- 500gm, cubed small.
- Yoghurt- 1 cup, plain.
- Salt to taste
- Oil- 2 tablespoon.
- Onions- 2 medium (about 175-200gm), finely sliced.
- Dalchini (cinnamon)- 1 3-inch stick.
- Laung(cloves)- 3 to 4.
- Elaichi (cardamoms)- 5 to 6.
- Red chillies- 2, dried.
- Onions- 2-3 medium-large (about 250gm) onions, ground to paste.
- Ginger-garlic paste- 2 tablespoon.
- Green chillies- 2-3, chopped.
- Haldi (turmeric)- lteaspoon.
- Dhania patta- ¼ cup, chopped.
- Knead mutton with yoghurt and salt; set aside for half an hour.
- Heat oil on medium heat in a non-stick kadhai. Fry onions for about 7-10 minutes, till they turn crisp. Remove with slotted spoon and set aside to drain.
- Add mutton pieces to the same oil and turn it brown on high heat for about 5 minutes. Remove with slotted spoon; keep to one side.
- Add whole spices to the same oil. Add crushed onions and ginger-garlic paste, when they begin to sputter and sizzle, cook and stir simultaneously, till onion paste just starts to brown, about 10 minutes. Stir in chopped green chillies and haldi; deep-fry for 2-3 minutes.
- Put in mutton pieces and turn to blend well in masala. Continue to stir-fry on high heat for 5-10 minutes. Lower heat to MEDIUM-HIGH and sprinkle water to prevent sticking. Continue to saute, until meat is done and gravy has dried to a thick coating on the mutton pieces â this should take about 20 minutes. Remember to sprinkle a tablespoon of water simultaneously if it shows a tendency to stick. Stir in the fried onions and season to taste.
- Garnish with dhania, and serve hot.
- NOTE: Eat this with hot bulbous luchi â maida (refined flour) puri, made without salt.