I have spoken before about my journey towards the kitchen and the reason was to cook like my mother. So, there should always be an inspiration so that you can come up with new recipes every time. This time it was my friend who is not only a great cook and a great mutton lover too. So, I was very much inspired to cook this recipe so that I can bring a smile to all the mutton lovers. I was very tensed but when the dish was made and I saw the smile and satisfaction on these faces I was really satisfied on cooking this favorite Pakistani recipe in Bengali style.
Mutton unlike chicken always require adequate time to get cooked so that you can get the real flavor of this red meat. So you need to know the correct procedure to cook your mutton. You need to cook real slow so that the mutton becomes tender and you can enjoy mouth-watering mutton recipes at home. Mutton is a popular recipe in the Bengali Cuisine and in rest of the parts of India and it is preferred over chicken during any occasions.
This time I tried Mutton Korma which is a very favorite recipe among the Pakistani people. Like always, I wanted to cook in a different style and cooked the Mutton Korma in bengali style with the addition of poppy-seeds. Poppy seeds is also a very important ingredient in the bengali kitchens. Also to let you all know that I have not used ginger, so don’t get shocked how mutton can be cooked without ginger.
Ingredients for preparing the Mutton Korma in Bengali style
1. 1 kg mutton (kid goat)
2. 4 large onions, finely chopped
3. 2 large onions for grinding
4. 50gms poppy seeds (posto)
5 2 cloves of garlic
6. 1/2 cup water
7. 7-8 tbsp of mustard oil
8. 2 pcs of cardamom, cloves and 2 medium pieces of cinnamon
9. 200gms yoghurt (non-sweetened – preferably fat-free)
10. 5 medium pieces green chillies finely chopped
11. 5 tbsp red-chilli powder
12. Salt as per taste
13. 1/2 cup vinegar
14. 25 gms butter
15. 1/4 cup Amul cream
• Grind the two large onions and garlic together in a grinder and keep aside.
• Fry the cardamom, cloves and cinnamon on a large non-sticky wok. Take those out when the color changes to dark brown. Now grind it and keep aside.
• Marinate mutton with the onion and garlic paste, vinegar, chilli powder and a little salt and keep aside for 1 hour to get the soft taste of mutton.
• Fry the onions now until golden brown in the oil. When it turns golden brown in color, add the grinded cloves, cardamom and cinnamon to it and saute. You will get the beautiful appetizing aroma from it.
• Now add the mutton from the bowl and start sautéing on low flame. Add the red chilli powder. I didn’t use turmeric as I wanted the mutton to look dark in color. Keep cooking on low flame. Add water now and cover the lid.
• Keep checking so that the water doesn’t get evaporated completely. Now add the poppy seeds paste to it and mix well.
• Stir the mixture continuously till you get the rich aroma of the spices.
• Add the yogurt to it and keep stirring well. Now add the chopped green chillies and keep sauteing till a rich and thick gravy is formed.
• Now again cover the lid and let it cook on low flame. The more you cook the mutton, it will get darker in color.
• Uncover the lid and you would find a rich thick gravy has been formed. So, add the Amul cream and the butter to it.You can add little bit of water to the gravy if you want. I didn’t add as I wanted the gravy to be thick. Now cover the lid again and turn off the flame.
• Once you get the rich essence of the mutton and the butter, empty the wok carefully into a large bowl.
• Garnish with the green chillies and bit of cream and serve hot with rice.
Your “Mutton Korma in Bengali style” is now ready to taste. It’s best enjoyed with any rice preparation & “Tandoori-Nan” – i.e. oven fresh hand-made flat-bread.
So do try this out this weekend and leave your experiences in the comments section below. Stay tuned to this page for more recipes from my hobby kitchen @ SAAS Tastebuds
- Fiery Mutton Chamat-curry
- Getting the basics right when cooking mutton
- Posto Chicken – Chicken cooked with poppy seeds