In this curry I've added all freshly ground spices with very less oil. And this curry should be cooked in a pan only, pressure cook will not bring the exact taste.
Bengali Style Baby Goat Curry Or Kochi Panthar Jhol
For The Ground Spices Or Bata Moshla : Other Ingredintes :
For The Ground Spices Or Bata Moshla :
Other Ingredintes :
- Take the meat, wash under tap water and put on a strainer for 30 minutes.
- Now take a bowl, place the meat in it, marinate the meat with Raw Papaya, Turmeric and Curd, keep aside for 10 minutes.
- Take a grinder, put all the ingredients, under the heading of "For The Ground Spices" into a blender and ground to make smooth paste. If you want, may add 1 tablespoon water while blending.
- Now add the paste to the Mutton and marinate everything well. Keep the marinated mutton aside for 1 hour.
- After 1 hour, heat the oil in a pan, where you will cook the meat. Add the potatoes, fry till golden brown, take them out and keep aside.
- Now in the same oil add Bay leaf & Methi seeds and the chopped onion. Add some salt and sugar and fry the onion till nice golden in color.
- Add the marinated Mutton into the pan and cover the pan, lower the heat and leave it for 5 minutes. After 5 minutes open the lid, you will see lots of water will come from the meat.
- Now higher the heat and evaporate all the water, keep stirring. Oil will start oozing from the side. Keep stirring, this is called 'Koshano' in Bengali.
- Now in another pan, warm 2 cups of water in it. Add the warmed water, fried potatoes to the pan and cover it, lower the heat and cook till meat will be soft and tender.
- It will take 20 minutes, as this is red meat. When the meat will be soft and tender, adjust salt and turn off the heat.
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