Doi, posto bata, garom mashla diye Mangso/ Meat in Curd, Poppyseeds and Garam Masala

“Soft succulent pieces of mutton in a rich and delicious gravy” – This would be the one line used to
describe this dish. The gravy is based on curd (doi), garam masala and posto (poppy seeds) which lend the dish a unique amalgamation of flavours. Marinating the meat is a popular technique used to embed the flavours of the spices and aromatic ingredients into the meat. It also ensures that your meat is succulent after it has been cooked. Posto/Poppy seed is something that all Bengalis love, posto paste is a
popular ingredient that can make the gravy rich and thick. When paired with curd (tok doi), it provides a balance to seal in the moisture, and make the meat moist.

(Tip: This dish is best enjoyed fresh; for if refrigerated, the poppy seed paste may make the curry too dry)

 

Ingredients:

• Mutton (medium pieces)

• Yogurt

• Nutmeg

• Mace

• Whole black pepper

• Cinnamon

• Cardamom

• Clove

• Onion

• Garlic

• Turmeric powder

• Chilli powder

• Poppy Seed paste
• Salt
• Cooking Oil
• Cilantro for garnish

Method:

• Marinate the mutton pieces in yogurt for 2/3 hours

• Dry roast nutmeg, cinnamon, clove, cardamom and grind together

• Add mace and pepper powder to this

• Heat oil in a pan and add onion and garlic

• Then add turmeric, chilli powder and salt.

• Add a little (preferably warm) water if the masala becomes too dry

• Now add the marinated mutton pieces and cook while stirring frequently till meat is well cooked.

• Add the ground spices and cook till oil separates and the spices are cooked

• Stir in the poppy seeds paste

• Mix well and cook for a little while and then serve after garnishing with cilantro

Note: You can cook eggs in the same way. In that case, mix turmeric, chilli and salt to the boiled eggs, fry and keep aside. Add turmeric, chilli powder and salt to the yogurt and beat well. Next saute the onion and garlic and add the beaten yogurt to it. When the gravy starts to boil, add the ground spices and boil for some more time. Now add the eggs, cook for a little longer; add the poppy paste, allow it to get mixed in; and serve.