BENGALI STYLE MUTTON KEEMA CURRY

Bengali Style Mutton Keema Curry is something that will blow your mind for sure. I saw my mom used to serve it along with tawa roti or paratha. In my childhood days, Sunday means mutton. And we had a joint family then, we (me & my cousins) counted the mutton pieces to confirm that I have the same. Hahaha! that was the time! My husband doesn't like mutton that much but he only likes to have this keema curry. So I made this today. Let's take a quick look on the ingredients - 

Ingredients

• Mutton Keema - 750 gm
• Potato, cube pieces - 2
• Boiled eggs - 3
• Yogurt - 1/2 cup
• Pepper powder - 1 tsp
• Lemon juice - 2 tsp
• Bay leaf - 2
• Dry red chilli - 1
• Green cardamom - 2
• Cinnamon stick - 1 inch long
• Cloves - 4
• Ginger paste - 1 tsp
• Garlic paste - 1 and 1/2 tsp
• Onion, chopped - 3
• Tomatoes, chopped - 1
• Green chilli - 4
• Fresh coriander leaves, chopped - 1/2 cup
• Turmeric powder - 1/2 tsp
• Kashmiri red chilli powder - 1 tsp
• Cumin powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1 tsp
• Salt - to taste
• Sugar - to taste
• Mustard oil - as required

Method

In a mixing bowl, take the mutton keema. Add a little water and mix it using a spoon. Add 1/2 tsp garlic paste, pepper powder, yogurt and lemon juice. Mix well. Keep this marinated keema for at least 2 hours.

Put a wok on the flame. Heat oil. Add the potato pieces. Sprinkle some turmeric powder and a little salt. Fry till light brown. Take these out and keep aside. Similarly fry the boiled eggs and keep aside.

Now add the whole spices, bay leaf and dry red chilli. It will leave a nice aroma within a few sec. Add the garlic paste and fry for 20 secs. Add the chopped onion. Sprinkle some salt and sugar. Fry till translucent. At that time add the ginger paste and chopped tomatoes. Once the raw smell goes away, add the green chillies, turmeric powder, kashmiri red chilli powder, cumin and coriander powder. Add a little water (warm) and cook till masala leaves. Now add a little water to the marinated keema and mix it using a spoon. Add some salt as per taste. Cover and cook for 30 mins. In between stir well, else it will catch the bottom. Add the fried potatoes and some hot water. Cover the lid and cook for another 20 mins. Add the coriander leaves and garam masala powder. Give it a nice mix. Once the mutton is nice and cooked and the gravy becomes thick, chopped the eggs and add it to the keema curry. Switch off the flame, Serve along with roti or parathas.