Growing up in a Bengali-Bihari household, mutton has been such a core part of our cuisine. By mutton, I mean goat. Not lamb. (India’s most common ‘mutton’ is goat)
This meat was cooked in various forms – light curry, intense curry, cutlets, mince – you name it. Each of these versions is delicious. It has a deep, dark, meaty taste, tons of flavour from the spices and leaves with you such a sense of satisfaction! I will post more mutton recipes on the blog over time, but am starting off with a version of the mince. Keema (minced mutton) was made at home once in a few weeks. It was made very simply, just with spices, onions, tomatoes and peas (that version will also go up on the blog sometime). Given its texture, it is delicious with chapatis or rice. In fact, I used to love eating it with khichdi! It gave a little extra oomph to the simple meal.
Today’s version is a little amped up version of that keema, and it has my favourite ingredient – Potato! I know you’re not surprised! 🙂
My Tuck Box 