Description
Bengali Muslim style Aloo Gosht, a family recipe from the in-laws. Mutton cooked along with potato chunks and a homemade spice blend and the end product is heavenly.
Ingredients
Units
Scale
- 1 kg Mutton (curry cut with fat)
- 100g Mutton fat
- 3 Onion (big)
- 1.5 Tbsp. Garlic paste
- 1.5 Tbsp. Ginger paste
- 1 Tomato (big)
- 4 Green Chillies
- 5 Big Potatoes
- 150g plain curd
- 2 Tbsp. Spice mix (see ingredients below)
- 4 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
- 1 Tsp. turmeric Powder
- 1 Tsp. Red Chili Powder
- 1 Tbsp. Sugar
- 1 Tsp. Salt or to taste
Spice mix ingredients
- 1 Tsp. whole Cumin seed
- 2 Tsp. whole coriander seed
- 2 Dry red Chilies
- 1 Black cardamom
- 2 Green Cardamom
- 1" Cinnamon stick
- 1/4 Jaiphal
For tempering
- 2 Dry red Chilies
- 2 Green Cardamom
- 1" Cinnamon stick
- 1 Bay leaf
Instructions
Marination
- The mutton and the potatoes are to be marinated for at least 8 hours and hence, plan ahead.
- Wash and patdry mutton chunks and the fat. There should not be any water.
- Cut fat into small pieces.
- Peel the skin of the potatoes and cut them into halves. You may refer to the picture of the potato.
- Now take mutton, fat, and also potatoes in a bowl.
- Add 1 Tbsp. each of Ginger and Garlic paste, 1 Tbsp. Mustard oil and 1/2 Tsp. salt and turmeric powder and also 1/2 Tsp. Red Chili powder and mix well.
- Cover the pot with a lid and keep the marinated meat and potatoes in the refrigerator for 8 hours.
Spice Blend
- Tak a pan and heat it.
- Now add whole Cumin seed, whole coriander seed, Dry red Chilies, Black cardamom, Green Cardamom, Cinnamon stick, and also Jaiphal to the pan.
- Dry roast for 2 minutes until the spices emit a nice aroma.
- Cool the spices and then grind to make a coarse powder.
- You can store it in an airtight container.
- 2 Tbsp. of this mix will be used in the aloo gosht recipe.
Cooking
- Take the mutton out of the refrigerator at least one hour before cooking.
- Roughly chop onion.
- Take a grater and grate the tomatoes. Do not make a paste of the tomatoes. This way the seeds will be there as it is and the gravy will be smooth like Shorba.
- Take a heavy bottom pan and heat the remaining oil along with the ghee.
- Add remaining turmeric powder and red chili powder along with the sugar to the oil directly and stir vigorously.
- Temper with red chili, bay leaf, cardamom, and cinnamon.
- This will enhance the flavor and color.
- Add chopped onion and fry on medium flame till the onion changes color to brown.
- Now add remaining ginger and garlic paste and also the grated tomato followed by 1/2 Tsp. salt.
- Keep the flame medium and cook till the mixture started releasing oil from the side.
- This will take around 5 minutes.
- Now add 2 Tbsp. of the Spice mix and cook for 3-4 minutes on medium flame.
- Add plain curd after beating it with a spoon so that it is smooth.
- Mix well and cook for 3 minutes more.
- Keep the flame low.
- Now add the marinated mutton along with the potatoes and also the remaining marinade from the pan.
- Mix well and cook on low flame.
- For the next 15 minutes stirring once in a while.
- You will see the oil floating from the side by this time.
- Meanwhile, boil 500ml water separately.
- Add the boiling water to the pan containing meat and potatoes and mix well.
- At this point add green chilies as well after cutting into halves.
- Now check one spoonful of gravy for the flavors.
- Cover the pan with a lid and keep the flame low.
- Cook on low flame for 1 hour.
- In between the meat will release sufficient moisture.
- Check whether the meat is cooked properly or not. If not keep cooking for 15 more minutes on the low flame.
- Once done, switch the flame off.
- The gravy will be a bit runny yet rich. It should not be thick.
- The potatoes will be well-cooked yet whole.
- Serve it after giving a rest of 15 minutes with Rice, Roti, Poori, or Pulao.
Notes
- In case you are using a pressure cooker, use it to fry and then cook with the weight on until it releases pressure 5 times (five whistles) on a slow flame.
- I do not add any spice such as garam masala or ghee at the end of the cooking while cooking this dish.
- Prep Time: 10 min
- Standing time: 8 hours
- Cook Time: 1.5 hours
- Category: Side Dish
- Method: cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 200g
- Calories: 530
- Sugar: 6.8g
- Sodium: 543mg
- Fat: 30.2g
- Saturated Fat: 9.4g
- Carbohydrates: 12.8g
- Fiber: 2.3g
- Protein: 49.7g
- Cholesterol: 162mg