(POT-ROASTED MUTTON)
This is another hot favourite in many Calcutta eateries and is a great meal for special Sunday lunches. The labour-intensive method of constantly stirring the mutton yields a rich, aromatic, semi-dry gravy with mutton chunks that melt in the mouth. It is best accompanied with fluffed-up, warm luchis or fragrant, steaming, white rice pulao.
Preparation time: 90 minutes
Serves: 4 personss
500 gm curry cut mutton, front leg and shoulder pieces
For the marinade:
20 gm ginger paste
15 gm garlic paste
¼ tsp garam masala powder
1 pinch of mace nutmeg powder
100 ml mustard oil
50 gm curd
½ tsp salt
500 gm onion, sliced
½ tsp ginger paste
10 gm garlic paste
¼ tsp garam masala powder
5 gm whole garam masala
3–4 bay leaves
100 ml mustard oil
Salt to taste
1. |
Wash and clean the mutton. |
2. |
Marinate the mutton with the marinade ingredients for 1 hour. |
3. |
Heat oil in a pan, temper with whole garam masala and bay leaves. |
4. |
Add the sliced onions and fry till it turns brown. |
5. |
Add the marinated mutton and stir for 10 to 15 minutes. |
6. |
Add 500 ml of water and keep stirring this mixture on a medium flame till the mutton is fully cooked and the gravy turns to a dark brown colour with a coating consistency. |
7. |
Serve hot with luchis or rice. |