Classic Mutton Lamb Stew Made Like Bengalis Bengali Man Recipes

TRADITIONAL LAMB STEW

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

CLASSIC MUTTON/ LAMB STEW MADE LIKE BENGALI'S (BENGALI MAN

Steps:

• MARINATION:.
• Blend together the ginger, garlic and approximately 100 gm onion.
• Mix the meat with onion, ginger, garlic paste, turmeric, chili powder, salt and 2 tbsp mustard oil.
• The meet marinated for 45 mins to an hour.
• COOKING:.
• Finely chopped the remaining onion.
• Peel the potatoes and cut in quarters, or else keep them whole if not too large.
• Heat the remaining mustard oil in a pressure cooker.
• Fry the chopped onion till crisp and golden brown.
• Drain oil from the fried onions and keep aside.
• Lower the flame and add the sugar. Keep stirring till all the sugar is dissolved and the oil turned red.
• Add the cardamon, cinnamon and bay leaves and fry for half a minute.
• Add the meat and marinade and fry on a high flame till the spices are all fried and the oil separates.
• When frying this entire marinate and meat, add 3 to 4 tbsp warm water to prevent sticking to the sides.
• This will take about 30 to 35 minutes.
• Add the potatoes and warm water.
• Check and adjust the seasoning.
• Take all of this in a Pressure cooker on a low flame, and wait for the 3rd whistle. Turn off the flame and keep the lid on till the pressure reduces on its own.
• Open the lid and check the tenderness of the meat. If you need it to be more tender, you can turn on the heat and wait for 1-2 whistle (generally 3 whistles work fine for me).
• PS: If a Pressure Cooker is not available, then it needs to be slow cooked in a casserole on medium flame for 1 and half hour with a closed lid, and check if the meat is tender. Garnish with the fried onions (kept aside initially) and serve with hot rice. Enjoy!