Bengali goat meat curry with potato
Bengali goat meat curry with potato

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, bengali goat meat curry with potato. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Bengali goat meat curry with potato is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Bengali goat meat curry with potato is something that I have loved my whole life. They’re fine and they look fantastic.

Bengali goat meat curry with potato #meetthemeat It's delicious and healthy recipe Bengali style. Many people in India don't eat any red meats, but Bengalis eat certain ones. Even though we call it Mutton curry, in Bengal, goat meat is usually used instead. Today we'll make a traditional Bengali mutton curry with goat meat that's savory and spicy, and enjoyed by all non vegetarians.

To get started with this recipe, we have to first prepare a few ingredients. You can have bengali goat meat curry with potato using 18 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Bengali goat meat curry with potato:
  1. Prepare 1 Kg goat meat
  2. Get 1/2 cup curd
  3. Make ready As needed water
  4. Prepare 4 chopped green chilli
  5. Get As needed mustard oil
  6. Get 1 tablespoon ghee
  7. Make ready 2 bay leaves
  8. Take 1/2 teaspoon jeera
  9. Prepare 1-1/2 cups onion, tomato, ginger coarsely blend
  10. Make ready 1 tablespoon garam masala
  11. Take 2 teaspoons dry roasted jeera dhania powder
  12. Get 5 . boiled potatoes
  13. Make ready 1/2 teaspoon kashmiri red chilli powder
  14. Make ready 1 tablespoon dry fenugreek leaves
  15. Get 1-1/2 teaspoons red chilli powder
  16. Prepare 1 teaspoon turmeric powder
  17. Make ready to taste salt
  18. Take 1 teaspoon rose water

Its a stew-like shorba gravy and it become more tasty with few drops of lemon juice. Wash Goat Meat and Drain Excess Water. Sautee Onions and Ginger Garlic Paste. One such thread is a manghser jhol or a thin, runny meat curry.

Steps to make Bengali goat meat curry with potato:
  1. First wash meat with water then add to the mixing bowl
  2. Add the salt, two teaspoon oil, termaric powder, red chilli powder, jeera- dhania-black pepper powder, garam masala powder, and curd give it a good mix and rest for at least one hour.
  3. Now heat the pan add mustard oil cut potatoes in big pieces, then put to the oil mix with little red chilli powder, little termaric powder, and salt fry it nicely in golden colour and keep in the bowl,
  4. Now put oil and ghee in the 5lts pressure cooker, when oil is heated add bay leaves then solid garam masala and jeera also,
  5. When starts cracking add blend onion tomato ginger masala, keep it stirring because burn can be happen in the masala, when oil comes out from the gravy add the goat meat to the pressure cooker keep stirring in high flame of the oven the matter is that I have frequently used small burner so heat is needed for the goat meat curry,
  6. Now add the kashmiri red chilli powder, dry fenugreek leaves, rose water mix it well and keep stirring, now closed the pressure cooker for about fifteen minutes in low flame of the oven,
  7. When gives one city open the cooker and add the fried pitatoes and add one cup of water again closed the cooker and give two city and turn off the heat
  8. When pressure goes naturally open the pressure cooker and keep the potatoes separately and put the curry in the serving bowl and serves with rice and potatoes

Sautee Onions and Ginger Garlic Paste. One such thread is a manghser jhol or a thin, runny meat curry. This light yet aromatic jhol, ideally with big chunks of potatoes, veiled in a thin layer of oil that floats on top, was once a. Kosha Mangsho is hot and spicy Bengali delicacy which can be enjoyed with roti, naan or any kind of Indian bread. I always enjoy cooking non vegetarian Indian food especially fish and goat.

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