Bengali cuisine is as rich and distinct as the state itself. Influences of the Nawabs have been deeply incorporated in essences of Bengali food – the flavors have a beautiful amalgamation of subtlety and zest.
Bengali gastronomy is a combination of sweet and spicy savors. The gentle balance between the chief ingredients and the seasoning plays a starring role. The humblest of meals gain exquisite character by addition of ‘phoron’ or a traditional mix of pungent spices. The ‘panch phoron’ is used abundantly, and it includes a mixture of five spices – cumin, nigella, fenugreek, aniseed and mustard seed.
What sets Bengali curries apart are the distinguishing tastes of mustard oil, poppy seeds and turmeric with sweet tinges that warm spices like cinnamon, cardamom, nutmeg and mace convey. Now, as we all know, Bengali cuisine is famous for its variety of curries; today, I will share with all of you a simple yet mouthwatering recipe of lamb curry that is one of my favorite meals during frosty months.
- 4-5 drumsticks of lamb
- 1 ½ tbs yoghurt
- 2 tsp turmeric powder
- 3 tsp castor sugar
- 2 tsp red chili powder
- 2-3 tbs mustard oil
- 1 onion (chopped)
- 3 tsp ginger paste
- 3 tsp garlic paste
- 5-6 green chilies (chopped)
- 2 tsp mustard seeds
- 5-6 chopped almonds
- Marinate the lamb for two hours with yoghurt, turmeric powder, castor sugar, salt, red chili powder and some mustard oil
- Heat mustard oil in a pan, add onion, ginger paste and garlic paste, and sauté in medium flame till the concoction turns golden brown. Now, add the marinated lamb, green chilies and water. Allow it to simmer and put the lid on
- Boil mustard seeds in water and blend it to a fine paste. Add the paste to the lamb and cook till done
- Garnish with chopped almonds and serve hot with rice
Hope you enjoy this meal.