EID Recipe- Perfect For Eid Party West Bengali Lamb Curry

West Bengal is a state located in the eastern part of India, and Bengali cuisine is known for its distinct flavor and aroma. One of the popular dishes from this cuisine is the West Bengali lamb curry. This flavorful curry is made with tender pieces of lamb that are cooked in a rich, spicy sauce made with aromatic spices, ginger, garlic, and tomatoes.

The curry is typically served with steamed rice or flatbread and is perfect for a hearty, satisfying meal. The combination of spices and ingredients used in the curry gives it a unique taste that is sure to tantalize your taste buds. If you're a fan of Indian cuisine and haven't tried West Bengali lamb curry yet, it's definitely worth adding to your list of must-try dishes.

Ingredients

1 kg lamb, cut into pieces
2 onions, chopped
2 tomatoes, chopped
2 tbsp ginger paste
2 tbsp garlic paste
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
2 bay leaves
3-4 green cardamom pods
2-3 cinnamon sticks
4-5 cloves
Salt, to taste
4-5 tbsp mustard oil
2-3 cups water
Fresh coriander leaves, chopped (for garnishing)

Method

- Heat the mustard oil in a large, heavy-bottomed pan over medium-high heat. Once hot, add the bay leaves, green cardamom pods, cinnamon sticks, and cloves. Stir for a few seconds until fragrant.

- Add the chopped onions and sauté until they turn golden brown.

- Add the ginger and garlic paste and stir for a minute or two.

- Add the cumin powder, coriander powder, turmeric powder, and red chili powder. Stir for a few seconds.

- Add the chopped tomatoes and stir for 2-3 minutes until they soften and turn mushy.

- Add the lamb pieces and stir for a few minutes until they start to brown.

- Add enough water to cover the lamb pieces and bring the curry to a boil.

- Reduce the heat to low and let the curry simmer for about 45 minutes to an hour, or until the lamb is tender and the curry has thickened to the desired consistency. Add more water if needed.

- Once done, turn off the heat and let the curry rest for a few minutes.

- Garnish with fresh coriander leaves and serve hot with steamed rice or flatbread.