This pic above is from a parar (suburb's) picnic in Kharagpur which me and my daughter attended. We were there in Jan 2021 when hubs had just travelled to Sydney for the first time. Don't know if she remembers the taste. I have cooked Mutton curry at home a lot of times but it misses the taste of wood which is used to light up to cook this at picnics around West Bengal.
- Mutton - 1 kg
- Chopped Onion - 2 big ones
- Cinnamon - 1 stick about index finger long broken into small pieces
- Cumin - 1/2 tsp
- Cardamom - 2-3
- Cloves - 2-3
- Mustard Oil - 1/2 cup
- Potatoes - 2 each cut into 4 pieces
For Marinade:
- Mustard oil - 1/2 cup
- Tomato Puree - 1 cup
- Ginger - 2 tbsp
- Garlic - 1 tbsp
- Turmeric - 1/2 tsp
- Chilli powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Cumin Powder - 1/2 tsp
Method:
- Marinade the mutton with the items and leave overnight or at least 5 hours.
- Heat mustard oil in an iron work.
- Put in the potatoes. Add salt and fry till golden. Keep aside.
- To the same oil add cinnamon, cardamom, cloves, cumin.
- Add onions and fry till brown.
- Add the marinated mutton and fry till it leaves oil.
- Keep frying for 20-30 mins more once it starts leaving oil.
- At this point transfer the mutton into a pressure cooker and add potatoes and seal it.
- Cook for 4-5 whistles on medium flame. Leave it for 30 mins and open the cooker lid after that.
- Serve piping hot with rice.
