Mutton curry Bengali

Method

1. 1 Toss the halved potatoes with turmeric powder and salt, then fry in mustard oil for 6 minutes until golden brown, and set aside.
2. 2 Sauté bay leaves, onions, and ginger for 10 minutes, then add tomatoes and chili powder and cook for 6 minutes.
3. 3 Place the lamb in the pan and stir-fry for 8 minutes until browned, then add 450 ml of hot water.
4. 4 Cook for 1 hour until the meat is tender; unlike kosha mangsho, this version has a thin sauce to pour over the rice.
5. 5 Add the fried potatoes to the pan for the last 15 minutes to allow them to absorb the sauce without becoming mushy, then sprinkle with garam masala.

With an appliance

• Pressure cooker 50 min

  Replace steps 3 and 4: simmer the lamb in a pressure cooker for 25 minutes at high pressure with 350 ml of water, then release the pressure naturally, and then add the potatoes and cook with the lid open for 12 minutes.