Bengali Mutton curry

Ingredients:

1.5 kgs of mutton
3-4 medium size potatoes cut into half.(Potatoes are very essential in cooking this style of mutton gravy)
1-2 tbs of mustard oil for frying potatoes.
6-8 onions

For Marinating the mutton:

garlic 10- 1ginger-1 ½ inch
2 tsp of turmeric powder
1 ½ tsp of salt
4 full (heaps) tbsp  of yogurt
1tsp of garam masala

For tempering :
10- 12 black pepper
3 bay leaf
4 whole cardamom
5 cloves (long)
½ inch long cinnamon stick
1 tsp of sugar
½ cup of mustard oil (Bengalis prefer cooking in mustard oil)
Marinating the mutton:

Fisrt make a smooth paste of Garlic and Ginger by grinding in mixer-grinder , add little bit of water also.Do the same with onions .

Marinate the mutton with Turmeric powder ,salt ,Coriander powder, Yogurt and 1-2 tbs of mustard oil and the garlic /ginger paste and half of the onion paste .Let it sit there for 1-2 hrs.

Heat up a kadai/ heavy bottom Pan ,add 1-2 tbs of mustard oil and fry the potatoes till brown on every side .Take out and keep aside .Dab with a tissue paper to soak excess oil.

Tempering the oil and deep Frying:

Add rest of mustard oil and temper it with Black pepper, Cinnamon stick,Bay leaf , whole Cardamom ,Cloves and sugar .Caramelization Of sugar gives a nice Red color to the Mutton gravy .Fry at low heat for 1 mints . Add the rest of the onion paste, and fry for 3-4 mints till the rawness of the onions is gone.

Add the marinated mutton at this point , deep fry at med for 15-25 mints, TIP-.If the oil comes out by the side of kadai , Mutton is deep fried well .If the mutton is raw it may take few minutes less to deep fry it.

Add fried potatoes and 2 cups of water ( it depends on the gravy you want , if you want a thick gravy don’t add much water).

Transfer the entire fried mutton to Pressure Cooker, add 1tsp of garam masala at this point, one whistle at high and then lower the flame and cook for about 15-17 mints .

Alternately you can cook the entire curry  in a deep bottom pan or kadhai at low for 1hrs and make sure it's covered,the gravy will be very dry or semi-dry.

Let it cool and open the pressure cooker lid  and sprinkle fresh chopped coriander leaves .
Serve hot with rice or poori  .