A classic Bengali slow-cooked goat meat curry made with whole spices, mustard oil, and ground masalas. The key to this dish is patience — the longer it cooks, the richer the flavor. Pressure cooked for convenience, best served with steaming hot rice.
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Heat mustard oil in a pan. Sauté the cubed potatoes till golden. Remove and keep aside.
In the remaining oil, add whole garam masala — green cardamom, cloves, and cinnamon.
Add sugar and cook on low flame for a few seconds until it melts into the oil.
Add the onion paste and cook for a few minutes until it starts to color slightly.
Add ginger and garlic paste. Sauté for a minute until the raw smell goes away.
Add turmeric powder, Kashmiri chili powder, and red chili powder. Keep the flame on low to medium.
Add the mutton pieces. Keep cooking and stirring until the oil starts to release from the masala. Take your time — the longer you cook the better it will be.
Add garam masala powder, 1½ cups of water, and salt to taste.
Pressure cook for about 10–12 whistles. Let the pressure release naturally.
Add the fried potatoes back in and serve with rice.
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