Patthar Mangsher Jhol (Bengali muttton curry)

This is a must have in most Bengali households on a sunday. Usually, the man of the house goes out after breakfast to procure the meat while the woman busies herself preparing the spices required to cook it. It is eaten with rice for lunch and rotis or luchis for dinner.

Ingredients

1kg leg of mutton

1/2kg potatoes

Paste made of 2 large onions, 1whole garlic, 4 green chillies and an inch of ginger

2 bay leaves

2 cardamoms, 2 cloves and 2 sticks of cinnamon(whole)

2 cardamoms, 2 cloves and 2 sticks of cinnamon(ground to powder)

1 large onion chopped

Mustard oil

Salt (to taste)

Turmeric

2 tsp chilli powder.

1 tbsp lemon juice

1 tbsp raw papaya paste

Method

Marinate the washed meat pieces in the spice paste, salt, turmeric,chilli powder, lemon juice, papaya paste, 1 bay leaf and 1 tbsp mustard oil for an hour.

In a pressure cooker, heat 1/2 cup mustard oil and add the whole dry spices and remaining bay leaf. Add the chopped onion and fry till golden.  Add the marinated mutton and cook till the oil separates from the meat and one is able to get the aroma of the cooked spices.

Meanwhile, in another wok, lightly fry the peeled potatoes that have been cut into half. Add them to the meat.

Add 500ml warm water and close lid and allow for 4-5 whistles.

When the pressure releases open lid and sprinkle dry spice powder and stir well.