Mutton curry cooked in traditional Bengali way.
Mutton - 850 grams, cut into medium pieces (ribs preferred but optional)
Onion - 2 medium, finely sliced
Ginger - 2 inch, grated
Garlic - 4 pods, grated
Lobongo/Cloves - 6
Elaichi/Green Cardamoms - 5
Dalchini/Cinnamon - 2 each 1 inch long
Red Chilli powder - 1 tsp
Kashmiri Mirch/Deghi Mirch - 2 tsp
Turmeric - 1 and 1/2 tsp
Cumin Seeds - 1 tsp, dry roasted and finely powdered
Tok Doi/Curd - 3 tbsp, heaped
Salt - To taste
Mustard Oil - 6 tbsp
In a bowl, beat the curd (doi) with roasted cumin powder.
Heat oil in a handi and add whole spices (cloves, cardamom, cinnamon). Fry for 30 seconds till spices crackle.
Add the sliced onion and fry for 3 minutes on medium-high heat until soft.
Add grated ginger and garlic and stir for further 3 minutes.
Add chilli powders, and turmeric powder. Fry for 1 minute.
Add mutton pieces, mix well with the masala and fry on high heat for 7-8 minutes stirring continuosly until oil leaves the masala.
Add the beaten curd (doi) as prepared above and fry on medium high for 5-6 minutes. Remove the handi from direct heat.
Place the handi on a flat pan or tawa, cover with a tight fitting lid, and place the tawa on medium-low heat. In this manner cook the mutton on indirect heat for 30 minutes or till meat is tender. No water is to be added for this dish.