Wash and pat dry Mutton chunks and chunks of mutton fat.
I do not marinate the mutton for a longer period for this recipe considering that is how it has been cooked by professional catering cooks aka the Rannar Thakur.
Marinate the mutton for around 30 minutes before cooking with 1 Tsp. Coriander Powder, 1 Tsp.Cumin Powder, 1 Tsp. Bengali Garam Masala Powder, 1 Tsp. Red Chilli Powder, 1 Tsp. Sugar, 1 Tsp. Salt and also 2 Tbsp. Mustard Oil.
Mix the curd as well.
Soak both poppy seed and Melon seed separately in hot water for 15 minutes and then make a paste of both.
Finely chop the onion.
While cooking heat the oil.
Sprinkle 1/4 tsp. each of turmeric powder and red chili powder and also salt.
Temper the oil with Dry Red Chilli, Bayleaf, Black Cardamom, Green Cardamom, and also Cinnamon Stick.
Once the spices emit an aroma add chopped onion and cook till the onion is translucent in color.
Add both ginger and garlic paste and cook till the mixture leaves oil from the edges.
Now add both the pastes followed by the spices which are 1 Tsp. Coriander Powder, 1 Tsp.Cumin Powder, remaining Red Chilli Powder, turmeric powder, and also 1 Tsp. Sugar.
Cook for around 2 minutes at this stage and add marinated mutton.
Mix using a spatula and cook on low flame for around 30 minutes.
Stir in between,
Adjust the salt if needed.
Meanwhile, boil around 5 cups of water.
Add the boiling water to the mutton after 30 minutes of cooking.
Mix properly and cover with a lid.
Cook for around 1.5 hours or more or till the mutton is soft.
Add boiling water in between while cooking.
The gravy should not be runny but not thick as well.
Once the mutton is well-cooked add Ghee and the remaining Bengali Garam Masala and mix well.