**New Recipe on the blog**
, or as known in India - #MuttonCurry
, or as I fondly remember in #Bengali
” (pronounced as ko-shaa maang-sho), has always been my favourite curry, especially if cooked by Mom.😍 I remember, she used to take hours to sauté masala first and then the meat and in the end pressure cook them together. I tried it multiple times in the US with lamb meat but never got a similar taste and meat texture as Mom’s, even when I cooked meat on low flame for hours. Never as good as I remembered it to be.....
Thanks to #InstantPot
, the problem with the meat texture is solved along with enormous time-saving. First time I cooked #lambcurry
in Instant Pot, I miscalculated the time and meat became too tender. But it was delicious enough to fall in love! And my half-Bengali self was too ecstatic. There is something about the combination of tender meat, perfect spices and potatoes to not love…Right?! All Bengalis reading this should know what I mean by potato and happiness! Since my Mom is Bengali, growing up I used to see potatoes in almost all curries - egg curry, chicken curry, mutton curry, or any vegetable curry. Even though I am not a big fan of this particular starch, seeing half #potato
floating in the curry always made me happy.
With this recipe, I tried to recreate the taste from my Mom’s Indian kitchen to my kitchen in States. And Instant Pot made sure I get the perfect meat tenderness and in less half the time required on a stove top. Most importantly, DO NOT forget that this curry tastes way more delicious the next day!! 🤩
Find the recipe in the bio or use this👇🏼 link