Chottogram er Kala Bhuna
Servings Prep Time
12People 1Hour
Cook Time Passive Time
3Hour 1Hour
Servings Prep Time
12People 1Hour
Cook Time Passive Time
3Hour 1Hour
Ingredients
Instructions
  1. Wash the mutton and strain water. This is very important as you want the mutton to be able to fry on oil but not cooked in water. Less the water release the better
  2. Heat 3 cups of mustard oil and fry 7 cups of sliced onion to make beresta (deep fry the onion till they are golden brown). Make sure that the oil doesn’t burn or the onion doesn’t burn as we will be using this oil to cook the mutton. If you are unsure then please use fresh oil of the same quantity otherwise the mutton might taste little bitter
  3. Take the mutton in a large bowl and add the beresta, ginger garlic paste, turmeric powder, coriander powder, roasted cumin powder, red chilli powder, black pepper powder, garam masala powder, salt and 1 cup of oil. Marinate the mutton for some time. I did for one hour
  4. Heat the oil that has been used to make beresta or fresh oil (explained before) Add the marinated mutton and cook on high flames for some time and then on medium flame stirring continuously. Till oil starts to release from masala. keep stirring at all time to prevent burning or sticking at the bottom
  5. Continue to cook till mutton is soft and 80% done.It took me about 1 and half hour if not more
  6. In another pan heat 1 remaining one cup of oil. Add the green cardamom, black cardamom, cloves and dry red chillies, allow the spices to splutter. Add chopped onion, garlic and fry till brown. Now add cumin powder. This will make the whole thing turn black
  7. Add this to the mutton and mix well. Cook for 20 mins (understand that time can vary depending on the quality of the mutton so please keep an eye)
  8. Now add Radhuni powder nutmeg and mace powder to the mutton. Add this stage mutton will be almost cooked. Continue to stir otherwise it might stick to the bottom. If needed sprinkle water. Continue to cook for another 50/60 minutes till mutton is tender ( in kala bhuna mutton should so soft that it will come off the bone with a fork but not mushy)
  9. Serve with rice or porota . I served it with basati pulao which is not the usual way to serve kala bhuna