This spicy mutton curry is a hot favorite among Bengalis. You have to slow cook it, allowing the meat to release its juice, become tender and develop flavor as it mixes with the spices.
1 lb goat/mutton meat (bone and boneless mixed)
1 medium onion, grated
1 tomato, grated
2 garlic cloves, grated
1 inch ginger, grated
2 green chilies, slit in half
2 bay leaves
3 to 4 green cardamoms, smashed
3 to 4 whole cloves
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon chili powder
1/2 tablespoon garam masala powder
1/2 teaspoon sugar
1 tablespoon ghee (clarified butter)
oil (preferably mustard oil)
In a wok or deep pan, heat 2 tablespoons of oil. Add bay leaves, smashed cardamom pods, whole cloves and let it sizzle for a few seconds. Drop ginger, garlic and onion in the wok/pan and season with salt. Give it a mix and allow the onion to turn light golden in color.
Now add tomato, turmeric powder, cumin powder, chili powder, cardamom powder, sugar and give it a mix. Allow it to cook for a couple of minutes. Finally add mutton, sprinkle salt, give it a stir and let it simmer in medium low heat until oil starts releasing from the side and mutton is cooked through. Stir occasionally in between and add little water if it gets too dry or starts sticking at the bottom of the pan.
Once the mutton is cooked, add ghee, green chilies and garam masala powder. Give it a mix and allow it to cook for a few more minutes.
Sprinkle some chopped fresh cilantro and squeeze a little lemon juice just before serving.
Read full post: Spicy Mutton Curry (Kosha Mangsho)