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An authentic Bengali mutton curry.
Hi Sushreeta, could you please mention the quantity of the ingredients used. It will be a great help.
Marinate the meat with curd, ginger, garlic, salt, turmeric, red chilli, jeera, dhania, kasoori methi, raw papaya paste and meat masala.
Keep it in the fridge for 4 hours. In this time all the flavours will combine well and the meat will become tender.
Now heat oil in a kadhai, add the whole garam masala and a little sugar. The sugar will get caramelized but don't let it burn. (This will give your gravy the brown colour.)
Add the onion and a little salt and fry till it turns brown. Next, pour in the tomato puree. Sauté for a while, then add this to the marinated meat.
Cover and cook in a low flame for at least 40 Minutes. Stir in between. (By now you will be able to see the oil separating.)
Pour in a little water, add the potatoes and cook again for 15 minutes. Then remove the potatoes and add the garam masala powder.
Pressure cook for 5 whistles or till the meat is fully cooked.
Garnish it with coriander and serve.
SERVING: 10
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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