Mutton Curry Bengali style

In many Bengali families, Sunday is incomplete without 'Mangsher Jhol' ( Bengali mutton curry) and 'Bhat' (Rice). The entire house fills up with the aroma of the mutton curry when it's being cooked. The entire process of 'koshano' is never ending and the moment the pressure cooker releases its pressure, everyone's seated on their respective places and serve themselves with this heavenly combination. I think every Bengali waits for the entire week to treat themselves with this lovely dish which is somewhat of a 'comfort food' for them.

Every family has a different recipe in their notebook. Some like to add curd, some don't add onion and garlic, some try to make a different recipe every week. I try to search something new every time but end up preparing the same. My version of mutton curry has potatoes and a semi-thin gravy. Bengalis love to add potatoes in everything they cook and are proud of it. People who tend to avoid mutton curry due to many reasons also eat the potato and gravy.  So without wasting any further moment, let's learn this recipe:

Ingredients:

• Mutton- 1/2 kg
• Onions- 4 thinly sliced
• Tomato- 1
• Potatoes: 4
• Ginger and garlic paste: 2 Tbsp
• Tumeric Powder: 1/2 Tsp
• Red Chilli Powder: 1Tsp
• Kashmiri Red Chilli Powder: 1 Tbsp (Optional)
• Saunf Powder: 1 Tbsp (Optional)
• Cumin powder:1 tbsp
• Cloves: 4
• Cardamom Pods: 4
• Cinnamon Stick: 1 small about an inch long
• Bay leaf: 1 Medium
• Dried Red Chilli: 1
• Mustard Oil: 5 Tbsp
• Salt: As per requirement
• Water: 2 Cups
• Sugar: 1/2 Tsp
• Ghee: 1 Tbsp

Method:

• Heat Mustard oil in a kadhai till it reaches its smoking point. Add the sugar and let it caramelise. This ensures the red colour in the gravy. 
• Now temper the oil with bay leaf, dried red chilli, cloves, cardamom and cinnamon sticks.                                                                                 
• Add the sliced onions, ginger-garlic paste, tomato and they dry spices and keep sauteing.                                           
• After a minute or two of sauteing, add the mutton and saute again for about a minute.                                                                                                                                                                                                       
• Cover and cook till all the water is evaporated and the oil is separated.  Meanwhile, fry the potatoes by adding some salt and turmeric powder.                                                                                                                                                                        
• Transfer the mutton to a pressure cooker, add adequate water and pressure cook for about 5 to   6 whistles                                                                                                                                                                       
• Let the pressure release on its own then add a tablespoon of ghee and serve when its hot with some steamed rice.                                                                                                                                                          

Tip:

• The cooking time depends upon the quality of the meat. If the meat is tender and fresh, less time is required to get the perfect juicy meat.
• Generally, Saunf Powder isn't added to a Bengali mutton curry. Since this is my version, I've added it to the dish.
• Water can be added more or less according to the consistency of the gravy required.