Recipe of mutton (Thakurbari style)

INGREDIENTS:

Mutton – 1 kg

Onion paste – 4 tbsp

Garlic Paste – 2 tbsp

Ginger Paste – 4 tbsp

Yogurt – ½ cup

Clove Powder – 1½ tbsp

Cinnamon Powder - 1½ tbsp

Red Chilli Paste (seedless) – 3 tbsp

Ghee – 2 tbsp

Turmeric – 1 tbsp

Bay Leaf – 2 pcs

Kashmiri Mirch Powder – 1 tbsp

Cumin Power – 1 tbsp

Coriander Powder – 1 tbsp

Sugar – 1 tbsp

Salt as per taste

Mustard Oil – 5 tbsp

METHOD:

Boil mutton using less water and separate the mutton and the stock. Heat a wok with mustard oil. Add bay leaves, half of the Clove Powder and Cinnamon Powder. Sauté for few seconds. Now add one by one onion paste, ginger paste (only 3 tbsp) and garlic paste. Fry the ingredients for two to three minutes and add boiled mutton, salt, turmeric, slight chilli paste and sauté it properly.

Now take a bowl and pour the mutton stock in it. Add one tbsp ginger paste, cumin powder, coriander powder, Kashmiri red chilli powder and red chilli paste. Stir it well. Add the mixture to the mutton. When it starts boiling, add the whisked yogurt. Boil the mutton till it becomes dry. Remove the wok from the oven and keep aside.

Take another wok and heat the ghee and add sugar. Once the sugar melts, put rest of the clove powder, cinnamon powder, red chilli paste and Kashmiri chilli powder add sauté it for few seconds. The TADKA is ready.

Spread the TADKA immediately over the mutton. Once again place the mutton on the low flame. Stir it for one to two minutes and cover the wok and turn off the flame.

The mutton should be kept in standing for 5 minutes before serving. Serve it with boiled rice.

(This mutton curry was contemporary with the great TAGORE family of Kolkata)

  

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