Mutton Posto (Mutton in Poppy Seeds Gravy - Bengali Style)

Mutton Posto (Mutton in Poppy Seeds Gravy - Bengali Style)

Cooking Time

Preparation Time : 240

Cook Time : 45

Total Time : 285

Ingredients

Serves 4

  • mutton with bones 400-500 gms

  • yoghurt 1 cups

  • onion, roughly chopped 1 nos

  • garlic cloves 4-5 nos

  • green chilies 2-3 nos

  • salt or to taste 1 tsp

  • turmeric powder (opt) 1/2 tsp

  • red chili powder 1 tsp

  • coriander powder 1 tbsp

  • cumin powder 1 tsp

  • mustard oil 3-4 tbsp

  • green cardamoms 2-3 nos

  • cloves 4-5 nos

  • bay leaves 2 nos

  • dry red chilies 2 nos

  • mace 1 tsp

  • sugar 1 tsp

  • onion, chopped 1 nos

  • poppy seeds paste 1/2 cups

  • cashew nut paste 1/4 cups

  • garam masala powder 1/2 tsp

  • ghee 1 tsp

Directions

  • 01

    Grind to a paste the roughly chopped onion, ginger, garlic and green chilies to a smooth paste.

  • 02

    Marinate the mutton with the ground paste, 1 tbsp. oil and all the dry spices (except garam masala powder) for a minimum of 3-4 hours or preferably overnight.

  • 03

    Heat remaining oil in a pan / kadai and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and sugar. Saute for a few seconds.

  • 04

    Add the onion and stir fry till light brown. Now add the marinated mutton and cook, covered on a low flame till the oil separates.

  • 05

    Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.

  • 06

    Bring it back into the pan and add the poppy seeds paste and cashew nut paste. Mix well and cook, covered for 5-10 minutes on a medium flame.

  • 07

    Add the garam masala, kewra water and ghee. Give it a stir and continue to simmer for 1-2 minutes more or till the gravy is thick.

  • 08

    Serve with plain biryani, pulao, jeera rice, plain steamed rice, naan, tandoori roti, kulcha, paratha or just plain chapati.

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