This is how Bengali Mutton Curry will help you in weight reduction
Weight management needs constant efforts. If you're somebody trying to shed some extra kilos then you have to at all times be on your toes. Watching your calorie intake and also sticking to a balanced weight loss plan is the secret to an efficient weight loss routine. It becomes actually hectic to strike that right balance between style and health and subsequently, we need to discover an in-between resolution where style meets well being.
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Before you jump to Bengali Mutton Curry recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.
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There are tons of foods that you can include in your diet that will be good for your body. To be sure, the foods listed in this article can help your body in many ways. They are particularly wonderful, though, for improving your heart health. Try to start eating these foods each day. Your heart will be a lot healthier if you do!
We hope you got benefit from reading it, now let’s go back to bengali mutton curry recipe. You can have bengali mutton curry using 27 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Bengali Mutton Curry:
- Get For marinade
- Take cumin powder
- You need turmeric powder
- Take red chilli powder
- Get kefir or smoothly whipped yoghurt
- Get Salt
- You need ginger-garlic paste
- Take kilo mutton shank
- You need For the curry
- Take Mustard oil
- Prepare dry bay leaves
- Provide dry red chillies
- Get medium onions, sliced as thinly as possible
- You need ginger-garlic paste
- Provide cardamom pods
- Use cloves
- Provide cinnamon stick
- Prepare coriander seed powder
- Take Green chilli paste made from 3 or 4 Thai chillies
- Prepare turmeric powder
- You need red chilli powder
- You need potatoes
- Prepare hot water
- You need Salt
- Take garam masala powder
- You need ghee
- Prepare yoghurt or 1/4 cup kefir
Steps to make Bengali Mutton Curry:
- Marinate the meat for at least 2 hours - overnight is best, with salt, turmeric, chilli powder, cumin powder, ginger-garlic paste, yoghurt, and mustard oil.
- Pour enough mustard oil in a pan to create a 1 centimetre layer. Heat on medium till just barely smoking, and oil’s colour lightens to pale yellow. Add bay leaves, dry chillies, cloves, cardamom pods, and cinnamon stick.
- Fry onions till medium brown, but they shouldn’t be crispy. Add ginger-garlic paste, and fry for a minute.
- Tilt the pan and gather the oil to one side, and add the turmeric and chilli powder, fry for a few seconds and then mix everything together.
- Add green chilli paste and coriander powder and then mix well.
- Turn heat to low, let pan cool for 30 seconds to a minute, add yoghurt/kefir and stir vigorously to prevent it from splitting.
- Add the meat and sauté till slightly browned.
- Add the hot water, bring it down to a simmer, and simmer from 1 hour 45 minutes to 2 hours.
- Add ghee and garam masala, stir, and remove from the flame.
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