Step-by-Step Guide to Prepare Speedy Bengali Style Mutton Curry

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, bengali style mutton curry. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Bengali Style Mutton Curry is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Bengali Style Mutton Curry is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook bengali style mutton curry using 13 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Bengali Style Mutton Curry:

1. Take 250 gm Mutton
2. Prepare to taste Salt
3. Get 1 1/2 tsp turmeric powder
4. Prepare 1 tsp Cumin powder
5. Get 2 tbsp Ginger garlic paste
6. Get 3 medium size chopped onion
7. Make ready 1 tsp red chilli powder
8. Make ready 1 tsp meat masala
9. Prepare 50 gm Oil
10. Take 2-3 green chillies
11. Take 1/2 cup chopped tomatoes
12. Take 1 tsp sugar
13. Get 1 Potato

Instructions to make Bengali Style Mutton Curry:

1. Take 250 gm Mutton pieces.Wash it well.
2. Put 1 1/2 tbsp turmeric powder,1 tbsp Cumin powder,1 tbsp oil,salt 1 tbsp,1 tbsp red chili powder and mix together well.
3. Keep it for 30 mins for marination.
4. Take a Kardhai,put oil and heat it.
5. Put dry spices.Add 3 medium size chopped onion and fry it until it looks golden brown.
6. Then add Ginger garlic paste and fry it also.
7. Add 3 green chillies, tomato pieces, Potato pieces and fry it well.
8. Now add marinated Mutton and cook it for 15 mins.
9. Add 1 cup water and cook it for 5 mins.
10. Now put it into the pressure cooker and cook it in 10 Whistles.
11. Again put the Mutton in the kardhai and add 1 cup water more.cook it for 10 mins (check the salt)
12. Bengali Style Mutton Curry is ready to serve with steamed rice.

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