Bengali dry Mutton curry
Ingredients:
750 gms of mutton
4 medium size potato cut into half
4 tbs of mustard oil for frying potato
4 onions
For Marinadegarlic 10
ginger-1.5 inch
2 tsp turmeric powder
2 tsp red chilly powder
1.5 tsp of salt
4 heaped tbs yogurt
1tsp garam masala
For the tempering
10 black pepper
3 bay leaves
4 greem cardamom
5 cloves (lavang)
0.5 inch cinnamon stick
1 tsp sugar
0.5 cup mustard oil
Preperation:Make a smooth paste of Garlic and Ginger, add little water if required.
Do the same with onions.
Marinate the mutton with Turmeric powder, salt, Coriander powder, Red chilly powder, Yogurt and 1 tbs of mustard oil, garlic-ginger paste and half of the onion paste.
Let it sit there for 2 hrs.
Mutton cooked in lentil
Ingredients:
500 gms mutton, cut into pieces
3 tbsp chana dal
2 tsp ginger garlic paste
3 tbsp curd
1 tsp coriander powder
1 tsp cumin powder
2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 Bay leaf
1 inch piece cinnamon
2 onions
2 tbsp clarified butter or oil
A handful of coriander
Salt to taste
Preparation:
Soak the chana Dal for 1/2 hour
To the mutton apply the ginger garlic paste and beaten curd and then set aside.
Slice the onions finely
Chop the coriander
Stew made from lamb. Also known as Nihari Ghost
Ingredients:
1 kg meat preferably lamb
2 tbsp refined oil
3-4 green cardamom
1 tsp whole cinnamon
2 black cardamoms
2-3 bay leaves
1 tsp turmeric powder
1/4 cup water
1 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garlic
1 tsp onions
3 tbsp yogurt
2 tsp gulab jal
2 tsp garam masala
1/2 tsp nutmeg and cardamom powder
1/2 tsp saffron
salt to taste
few drops of itar
wheat dough for dum
fresh coriander and ginger juliennes and lemon slices – to garnish
Preparation:
Fry the garlic an onion and ground to a paste
Beat the yogurt to a thick paste
Soak the saffron in 2 tea spoon water
