Bengali Mutton Curry with Potato

This classic Bengali lamb curry with potato is a staple in my household. Especially my children love it so much. Having this curry with the succulent lamb pieces along with nicely cooked potatoes, the light yet flavourful spicy stew serving with piping hot rice is a pure delight. Perfect for weekend meals.

The recipe varies in each family. Every family has its own way to prepare this dish. Some add yoghurt, some add tomatoes in it, but the basic spice mix is almost the same.

Usually, it has a bright red colour for the red chilli powder which you can’t find in my dish as I used it very little. My children are not used to a hot spicy dish! You can use Kashmiri red chilli powder for the colour!

To make this recipe, I have used basic spices.  Also, add some chopped tomatoes instead of plain yoghurt. You should marinate the lamb pieces with all the ingredients before cooking so that they absorb all the flavour.

Instructions:

-In a large pan put all the ingredients except tomatoes and potatoes; mix them very well with the help of your hand. Let it macerate for half an hour or 1 hour into the fridge.

-In a frying pan put a little oil and fry the potatoes with a little salt and turmeric powder. Fry them on high heat until they are golden and set aside

-After half an hour, take the pan out of the fridge and put it on medium-high heat. Stir everything until the meat releases all the water.

-Let it cook until the water has evaporated. Add chopped tomatoes and sauté everything on medium heat until the pieces of meat become brown, and the oil has separated.

-Add water until cover the meat. Rectify the salt and put the flame on medium to high.

-When the meat is half cooked, add the fried potatoes. I don’t usually add the potatoes from the beginning because they cook right away and melt.

-Turn off the heat when the meat and potatoes are very tender and juicy. This usually takes about 20-30 minutes.

-Sprinkle a little garam masala powder on top.

-Serve it with hot Basmati rice.

Related Basics:

• Ginger-garlic paste
• Garam Masala

Bengali Mutton Curry with Potato

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Marinate 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Cuisine India

Servings 4

Calories 175 kcal

Ingredients

  

• 1kg lamb meat with bone
• 3-4 medium-sized potatoes cut into cubes
• 1 large onion finely sliced
• 2 tablespoons ginger-garlic paste
• 1 tomato finely chopped
• Salt to taste
• 3-4 tablespoons oil

Spices

• 1 bay leaf
• 1/2 cinnamon stick
• 3-4 green cardamoms
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder

Instructions

 

• In a large pan put all the ingredients except tomatoes and mix them very well with the help of your hand. Let it macerate for half an hour or 1 hour into the fridge.
• In a frying pan put a little oil and fry the potatoes with a little salt and turmeric powder. Fry them on high heat until they are golden and set aside.
• After half an hour, take the pan out of the fridge and put it on medium-high heat. Stir everything until the meat releases all the water.
• Let it cook until the water has evaporated. Add chopped tomatoes and sauté everything on medium heat until the pieces of meat become brown and, the oil has separated.
• Add water until cover the meat. Rectify the salt and put the flame on medium to high.
• When the meat is half cooked, add the fried potatoes. I don't usually add the potatoes from the beginning because they cook right away and melt.
• Turn off the heat when the meat and potatoes are very tender and juicy. This usually takes about 20-30 minutes.
• Sprinkle a little garam masala powder on top.
• Serve it with hot Basmati rice.