This mutton curry is probably the most common style of mutton curry cooked in Bengali households. Early morning on Sundays and holidays, long lines appear in front of the neighbourhood mutton shops. Buyers fuss over the exact cuts and grumble about the rising cost of this delicacy. The quiet of the Sunday afternoons is punctuated by the whistling of pressure cookers, and the perfume of various mutton curries fills the narrow neighbourhood lanes. Didn't get mutton for Sunday? Not a big deal, but you are certain to regret it as the smell of your neighbour's mutton curry permeates your whole being.
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♣️ In 2017, we posted a recipe for 'mutton kosha', a Calcutta cabin-style restaurant specialty, where the mutton is browned with a lot of onion—500g for every kilo of mutton—for nearly 3 hours to get a dish with deep caramel-nutty flavour and a thick sauce that barely coats the meat.
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♠️ A year later, we posted the recipe of 'pathar jhol' a slow-cooked mutton curry where the mutton is first browned with onions—not to the extent that we did for mutton kosha and with only 400g of onions—and finally simmered until the gravy thickens and the meat is tender—about 2 hours.
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♦️Today’s pressure cooker mutton curry is at the opposite end of the flavour spectrum in that we don’t want to brown either the onions or the meat too much. This keeps the flavours fresh and light. The sauce is runny because the quantity of onions is only 250g for every kilo of mutton and they completely melt in the gravy in the short pressure cooking time of 15 minutes. It’s absolutely hearty and delicious.
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🎬 Mutton kosha: [ Ссылка ]
🎬 Slow-cooked mutton curry: [ Ссылка ]
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