Mutton stew
Time to cook
1 hour
Difficulty
Medium
Serves
2
A Bengali-originated delicious curry that is made in yogurt, cashew, and poppy seeds paste, gives it a rich flavor. The curry is best enjoyed with garlic naan or wheat paratha for a perfect evening meal.
Ingredients
Lamb Cuts
250 gram
Curd
0.5 cup
Onion Paste
0.125 cup
Ginger Paste
0.5 Tsp
Garlic Paste
0.5 Tsp
Salt
0.5 tsp
Bay Leaf
1.5 leaf
Dried Red Chili Pepper
2 chilli
Black Pepper
2 peppercorns
Cinnamon
0.5 inch
Cloves
2 Clove
Cardamom
2 Pod
Pure Cow Ghee
1 tsp
Water
0.75 cup
Onion Raw
1 tbsp
Poppy Seeds
1 tbsp
Cashew Nuts, Raw
1 tbsp
Melon Seeds
0.5 tbsp
Nutmeg
0.5 Tsp
Mace
0.5 tsp
Salt
0.5 tsp
Pure Cow Ghee
1 tsp
Step-by-step instructions to cook
Prep
In a large bowl, mix curd, onion paste, ginger paste, garlic paste, salt, and lamb and mix well.
Cover and keep the bowl in the refrigerator for at least 1 hour.
Cooking
Heat ghee in a pressure cooker and fry bay leaf, dried red chilli pepper, black pepper, cinnamon, cloves, and cardamom.
Add the marinated mutton pieces into the cooker and fry for 3-4 minutes on high flame.
Add water, mix well, bring to boil, and pressure cook for 4-5 whistles.
Grind soaked poppy seed and blanched cashew and melon seeds to make separate pastes.
Heat the rest of the ghee in a pan and add leftover onion paste and sauté until the raw smell leaves and the colour changes to golden.
Pour the poppy seed paste, melon seed paste, and cashew paste and sauté for another 2-3 minutes till ghee starts leaving the sides.
Add nutmeg powder and crushed mace.
Add mutton mix and fry for 5 mins.
Cook covered until the mutton is cooked and add salt.
Add a bit of ghee on the top and serve.
Nutrition information
(per serving)
Carbs
4.1
Proteins
10.8
Fats
15.2
Fiber
1.0
199
kcal
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