Bangladesh – Mutton Potato Curry

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by Fariha Saeed

Introduction of the dish

Mutton potato curry is considered in the top dishes of Bangladesh. Mutton potato curry is basically curry (gravy) with potatoes and lamb in it. This dish is very common in Bangladesh but the taste of it is so appetizing that you can’t stop yourself from eating it. The texture of the lamb is so juicy, soft, and tender. The texture of potatoes is soft and mushy and the gravy is a little thick but not so thick it has a little bit of water in it. This is very famous in many countries like India, Srilanka, Saudi Arabia, and Pakistan, etc. You can have it with naan, chappati, or even with rice, this will go perfect with anything. You can have it anytime like lunch, dinner, etc. People in Bangladesh eat this as a breakfast with chappati. This dish is also very healthy. This dish is available at street vendors or in restaurants or you can make it in your home. It goes very well with chappati. Mutton curry is always made with goat meat you can not use any other meat except mutton. There are many parts of goat meat like Leg, shoulder, ribs, and breast. for making this dish the best part to use is the breast part because it cooks very well you don’t have to cook it for too long. The taste of this part is very yummy. This dish is so yummy that words can’t explain it. All the people should try this and once they try it they will love this dish. This dish is cooks in oil but if someone does not like oily food then you can replace it with butter. The butter will taste so good. People also use clarified butter in it so it will taste more unique and tasty. You can have it with:

  • Chappati
  • naan
  • bread
  • rice
  • salad
  • any type of dip

History

This dish is considered a royal dish in the Mughal’s time because it has lamb in it and most of the people can’t afford it because it was too expensive. This was only cooked in the royal kitchen. Lamb was too expensive at that time.

Ingredients

  • Lamb 2 kg
  • potato 1 kg
  • salt 1tbsp
  • red chili powder 2 sp
  • cumin 1 tbsp
  • dry coriander 2 tbsp
  • green chilis 5 (chopped)
  • onions 2 (chopped)
  • tomato 1 (chopped)
  • yogurt 1 cup
  • oil 1 cup
  • water 2 cups

Cooking

Take a cooking pot and turn the heat on the medium and then add oil, lamb, and green chilis. Fry until the meat changes color and turns white. Now add the salt, red chili, cumin, dry coriander, and mix well. Now place the lid on the top for 15 minutes

Now add the onion, tomato, and yogurt in it and mix very well and keep stirring for 10 minutes. Do not stop stirring or it will burn. Now add the yogurt and again cover the lid for 15 minutes.

Now add the water in it and mix very well and cover the lid for 5 minutes. Now serve with naan.

Nutrition fact

  • Calories 129
  • fats 23 g
  • carbohydrates 5 g
  • protein 1 g
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