Here's how to cook Bengali Keema Curry!

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• Wash the Mutton Keema under running water and drain excess water from the ground mutton or keema.
• Now, marinate the mutton with half of the Kashmiri Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder, and 1 tablespoon Mustard Oil for 1 hour.
• Roughly chop the onions and cut green chilies as well.
• Peel the potatoes and cut them into small cubes. Cut tomatoes into small pieces.
• Heat 3 tablespoon of Mustard Oil in a pan and fry potato cubes till they turn golden brown and crisp.
• 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 melts and caramelizes.
• Now add chopped onion and fry till they 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, Green Chilies 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 a low flame.
• Now add marinated mutton keema 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 a 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 the 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 tablespoon of Mustard Oil, and boil the Curry over a high flame for 5 minutes, and switch the flame off.
• Serve Bengali Keema Curry with your choice of rice or bread hot.