So... There has been a new addition to my extended family from west Bengal-one of the north eastern states of India with a very distinct cuisine.
So, it was the inspiration for me to search for a Bengali lamb curry and bioy oh boy , it turned out super yummy. I will be making it more often
Bengali lamb curry ( lamb in sweet and spicy gravy)
Ingredients
1 lb lamb cut into 1 in cubes
1 tablespoon oil
1 medium large onion chopped
2 green chillies
1 heaped teaspoon ginger garlic paste
Ingredients for marinade
1/2 cup plain yogurt
1 teaspoon each of brown sugar, ground mustard, oil (preferably mustard oil) ( I used canola)
1/2 teaspoon each of salt, chilli powder, turmeric
Marinade the lamb pieces in the marinade for minimum 30 minutes .
In a pressure cooker heat the oil ( the original recipe called for mustard oil, but I did not have any. So I used canola and fried 1/2 teaspoon mustard seeds till they started to splutter) and add onions. fry the onions till they start turning brown. Add ginger garlic paste and fry for 1-1.5 minutes. Add slit green chillies and fry for 30 seconds. Add marinated lamb and fry for 5-7 minutes. Stir to combine, add 1/4 cup water and cook for 3-5 whistles.
Let the steam escape, open the cooker and simmer till the gravy reaches your desired consistency.
The original recipe calls for garnishing with toasted almond slices but I skipped it.
Serve with vegetable fried rice or plain white rice and enjoy
