Bengali Lamb Curry

For the marinade, add 1 quartered onion, 5 roughly chopped garlic, cloves yogurt, salt, turmeric, and garam masala to a grinder jar. Blend to form a smooth paste.

Coat all the mutton pieces with the marinade, making sure to get into all the nooks and crannies of the meat. Cover and allow the mutton to marinate in the refrigerator for about 1 hour (best if overnight).

Using a mortar and pestle, crush together garlic and green chillies to a paste.

Add the dry spices (coriander, cumin, and red chilli) mixed with 100 g of water.

Heat a large pan and add mustard oil to it. Once the oil has started to smoke lightly and change colour to a pale yellow, add the dried red chillies, bay leaves, cinnamon, green cardamom, and cloves.

Add the onions and fry them on medium flame for about 15 minutes until they are light brown. Then, add the ginger paste, garlic, and green chilli paste, and fry for another 5 minutes

Next, add the dry spices (coriander, cumin, and red chilli) mixed with 100 g of water. Continue frying the onions along with the spices for about 15 more minutes.

Add the marinated mutton to the pan.

Fry the mutton, stirring frequently to check that it’s not sticking to the pan, for 15 minutes on high heat

Beat the yogurt until it is lump-free and add it to the pan. Also add salt and sugar at this point

Cover the pan and cook for 15 minutes.

Uncover and stir everything thoroughly. Cook for 25 mins.

Add about 4 slit green chillies for flavour.