Indian Bengali · intermediate
Bengali Spiced Braised Lamb With Potatoes
A classic home-style Bengali lamb broth braised with golden fried potatoes, caramelized onions, and warming whole green cardamom.
- PREP TIME
- 20 min
- COOK TIME
- 60 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat mustard oil in a heavy dutch oven over medium-high heat until faintly smoking.
- 02
Fry potato halves in the hot oil for 4 minutes until crisp and golden brown on all sides, then transfer to a plate.
- 03
Add green cardamom pods to the hot oil, followed by sliced onions; cook for 8 to 10 minutes until deep golden brown.
- 04
Stir in ginger paste, garlic paste, ground coriander, Kashmiri chili powder, and 1 teaspoon salt, sautéing for 2 minutes.
- 05
Add lamb pieces and sear over medium-high heat for 8 minutes, turning meat frequently until well coated and browned.
- 06
Pour in 500 ml boiling water, bring to a boil, then turn heat to low, cover tightly, and simmer for 40 minutes.
- 07
Add the fried potatoes to the pot, cover again, and simmer for an additional 20 minutes until meat and potatoes are fork-tender.
A LITTLE KITCHEN KNOW-HOW
Khasir Mangsho Koshano (Aromatic Sear-Braise)
Slowly frying aromatics and meats in hot oil extracts moisture and builds intense depth before adding liquid for braising.
Notes from the kitchen
- Boiling water added to the searing meat prevents the lamb temperature from dropping abruptly and maintains tender meat fibers.
- Deeply browning the sliced onions is crucial for giving the broth its rich reddish-brown tone.
- Original home-cooking adaptation inspired by Indian Bengali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
