Bengali Mutton Pilau Rice

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As it is Eid al Adha in a few days time, I thought I would post a traditional Bangladeshi recipe that is served in many homes on this day. Cooked in ghee, this simple mutton pilau dish is buttery and decadent. This mild dish with no heat is flavoured with aromatic spices including cumin, cinnamon, and whole black peppercorns.  As it is Eid al Adha in a few days time, I thought I would post a traditional Bangladeshi recipe that is served in many homes on this day. Cooked in ghee, this simple mutton pilau dish is buttery and decadent. This mild dish with no heat is flavoured with aromatic spices including cumin, cinnamon, and whole black peppercorns.  

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Mutton and Yellow Split Peas Curry (Beri di chana dal)

  I loooove legumes. I could quite happily live off lentils and chickpeas and not miss meat. Well not too much anyways. But combining meat and legumes together is a pretty winning combination in my eyes. This mutton and yellow split curry is one of my absolutely favourite meat curries. I had to do some research to find out what yellow split peas are called in Bengali or other South Asian languages. We call yellow split peas chana dal, however it turns out that’s incorrect as chana dal is quite literally dried, split chickpeas. Yellow split peas are apparently called matar dal. And who said food blogging wasn’t educational, ehhh??

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Meat and Potato Curry

  I am really not a Monday person. =&0=&

Meat and Potato Curry

Serves 6-10

Prep time: 15 minutes

Cooking Time: 1 hour – 1 hour 30 minutes

by Abida at The Red Lychee

Ingredients:

1 kg of mutton/lamb diced into chunks
5 tablespoons vegetable oil
One and half medium onions
4 cloves of garlic, minced/grated
1 inch piece of ginger, minced/grated
2 bay leaves
1 cinnamon stick/cassia bark snapped into pieces
3 green cardamoms
1/2 tsp Salt
1/4 tsp turmeric
1-1 1/2 tsp chilli powder
1 tsp curry powder
1/2 tsp cumin
2 medium potatoes cut into large chunks
Handful of Coriander
Salt to season
Water

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