Bengali goat curry

Kolkata, capital of West Bengal is famous for so many food varieties. From my childhood, I had experienced the taste of having a delicious sweet from Kolkata. My Grandfather used to work in Bhubaneswar and he used to bring so many sweets from Kolkata. Still, I never forget the taste of Rasgullas from Kolkata. Bengal cuisine is very delicious and people in Bengal are very particular about their specific taste which  I love it. I cook a lot of fish recipes from Bengal cuisine. As I'm fond of Oriya cuisine, feel like Bengal cuisine is a little bit similar to Oriya cuisine. Today coming to Bengali Goat curry or Bengali Mutton curry is very yummy recipe and the main ingredient after mutton is Potatoe. I always cook goat curry with potato as my husband hail from Orissa state which is near to West Bengal. Mutton with potato is one of my favorite nonvegetarian dishes. Here goes my recipe.

Ingredients:

• Mutton 2lbs(nearly 1kg)
• Potato medium size 4 to 5 count
•  Onion 1 big size
• Ginger garlic paste 3tbsp
• Tomatoes medium size 2 count
• Cinnamon, cardamom,cloves,mace(cinnamon 2,cardamom 1,cloves 3,mace 1)
• poppy seeds 1 tsp
• Bay leaf 1
• oil and salt to taste
• Mustard oil(4 tbsp) to marinate mutton and to fry potatoes
• pinch of sugar.

Preparation:

•  Marinate mutton with turmeric powder, chili powder, ginger garlic paste1tspn, in one Tspn of mustard oil(you may use any oil of your choice if you don't have mustard oil)) for at least half an hr. 
• Prepare onion and tomato paste separately in a blender. 
• Chop potatoes into big chunks and add little salt and turmeric and keep aside.
•  Dry roast spices, cloves, cardamom, cinnamon, mace, poppy seeds just a min in medium flame and make it into a fine powder.

Procedure:

• Heat 4tbsp of mustard oil( preferably mustard oil) in a pan and fry potatoes until golden brown. Now remove potatoes from the pan and keep aside.
• In the same pan stir fry mutton until water evaporates for about 10 to 15 mins(this is because to get rid of the raw mutton smell, we are not using any extra oil)
• Take a pressure cooker, add oil(we can use the leftover oil which we used to fry potatoes) you may add more oil if you think it is dry. Add one bay leaf, one clove and one cinnamon, fry a few seconds and add a pinch of sugar in the oil for color. ( sugar, when caramelizes, gives nice color to mutton)
• Add onion tomato paste and fry well until oil comes out from the paste. Now add 2tbpn of ginger garlic paste and fry well and fry until the masala is well cooked(the oil oozes out from the masala)
• We can add a bit of store-bought Kadai mutton masala for color. I added 1spn of Kadai mutton masala. just for the restaurant-style aroma, it is entirely optional
• Now it's time to add mutton to the masala and fry a few mins. Add 2 to 3 cups water and  close the lid.
• It will take 3 to 4 whistles to cook mutton. ( If the goat is not tender it will take another 1 or 2 whistles)After 2 whistles open the lid, add fried potatoes. close the lid wait for one more whistle, Now remove the cooker lid after 3 whistles. Check the pieces whether they completely cooked or not. Add half teaspoon spice powder and cook few more mins depends on the consistency of gravy.
• Enjoy delicious Bengali goat curry with rice or chapathi of your choice.