Bengali mincemeat curry with potato chunks a.k.a Bengali Keema curry is a comforting Mutton preparation
- 500g Mutton Keema/ Mutton Mincemeat
- 5 Potato (Big)
- 2 Tomato
- 2 Onion
- 1 Tsp. Ginger Paste
- 1.5 Tsp. Garlic Paste
- 2 Tsp. Kashmiri Red Chili Powder
- 1 Tsp. Turmeric Powder
- 1 Tsp. Cumin Powder
- 1 Tsp. Coriander Powder
- 1/2 Tsp. Garam Masala Powder
- 1 Tbsp. Sugar
- 1 Tsp. Salt or to Taste
- 4 Tbsp. Mustard Oil
- 2 Dry Red Chili
- 1 Bay Leaf
- 4 Green Cardamom
- 1-inch Cinnamon Stick
- 1/2 Tsp. Asafoetida
Here's how to cook Bengali Keema Curry!
- Wash Mutton Keema under running water and drain excess water from the mincemeat.
- Now marinate the mutton with half of Kashmiri Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder, and 1 Tbsp. Mustard Oil for 1 hour.
- Roughly chop the onions.
- Peel the potatoes and cut them into small cubes. Cut tomatoes into small pieces.
- Heat 3 Tbsp. of Mustard Oil in a pan and fry potato cubes till those turn golden brown and crips.
- Temper remaining oil with Dry Red Chili, Bay Leaf, Green Cardamom, Cinnamon Stick, and Asafoetida.
- Add Sugar at this point and cook on a slow flame till the sugar melt and caramelize.
- Now add chopped onion and fry till those turn translucent.
- Add the rest of the Kashmiri Red Chili Powder and Turmeric Powder at this point and fry for 2 more minutes on low flame.
- Now add chopped tomatoes followed by the Ginger and Garlic Paste and cook till the oil separates.
- Add salt and the rest of the Cumin Powder, Coriander Powder along with half of the Garam Masala Powder, and cook for a minute on low flame.
- Now add marinated mincemeat and mix thoroughly.
- Cook the meat covering the pan on low flame and stir in between.
- The meat will release water.
- Cook for around 5 minutes on low flame.
- Add fried potatoes and mix again.
- Now add 3 cups of boiling water and cook on low flame for 15 minutes.
- Based on requirement adjust the gravy. I prefer the dish to be served with gravy and hence I add some more water just before finishing the dish.
- Add the rest of the Garam Masala and 1 Tbsp. of Mustard Oil and boil the Curry over the high flame for 5 minutes and switch the flame off.
- Serve Bengali Keema Curry with your choice of rice or bread hot.
In case using normal Chili Powder instead of Kashmiri Red Chili Powder, reduce the amount.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Mutton
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 100g
- Calories: 509
- Sugar: 5.2g
- Sodium: 419mg
- Fat: 14g
- Saturated Fat: 1.2g
- Carbohydrates: 95.5g
- Fiber: 9.4g
- Protein: 4.1g
- Cholesterol: 0mg
Keywords: Bengali Keema Curry recipe. debjanir rannaghar, mutton recipe