Sunday, August 18, 2019

Tripura Mutton Curry

Tripura is one of the seven sister states of the North East. Located close to the border, the food of Tripura has a strong influence of Bangladeshi cuisine. The tribal cuisine shares similarity to those of the others in the North east- simple non veg stews with fresh local ingredients.
It is a tall task to find the ingredients for an authentic meal outside the state. Primarily, the fermented fish, Berma, which is a staple in most dishes.
However, my search for an authentic recipe from Tripura that I could recreate, I landed on a vlog. At first sight it seemed like every other Meat curry. But the play of ingredients created something that looked and smelled familiar but tasted unique! Spicy and delicious, I know this recipe is going to be  a weekend staple at my place now! 

Mutton                     1.2 kg
Onions                     3, sliced
Garlic                       2 whole pods, chopped
Ginger Paste             200 gm
Mustard Oil              300 ml
Bay Leaf                   1
Potatoes                     4
Coriander pd              3 teaspoon
Cumin pd                   3 teaspoon
Turmeric pd               3 teaspoon
Red chilli pd              2 teaspoon
Whole red chillies     8
Water                         500 ml
Paste 1: 2 onions + 10 green chillies
Paste 2: 4 green cardamoms + 4 inch cinnamon stick

Heat the oil in a wok. Fry the potatoes with some salt and turmeric, till crisp and golden. Drain and keep aside. Fry the sliced onion till crisp. Add the mutton, bay leaf, turmeric powder and salt to taste. Saute for five minutes. Add the ginger paste, red chilli powder, coriander powder and cumin powder. Mix well. Cover and cook for 10 minutes. Mix in Paste 1. After two minutes, add the chopped garlic. Stirring at regular intervals. cook till the water dries up. Adjust the seasoning. Heat the water in a pressure cooker. Add the meat, potatoes and whole red chillies. Mix well and pressure cook for 4 whistles. Release the steam and add Paste 2. Pressure cook for another 2 whistles and leave to cool. Serve with some steamed rice for the perfect Sunday Meal!