Like Thai people have kaffir lime, Carribean people have key lime, we, Bengalis have our very own Gandharaj lebu or lime. It has an unique aroma and flavour.
Gandharaj is basically a ‘Rangpur’ lime, the title goes back to its origin in east Bengal, where their heady aroma hangs in the air. This place, Rangpur, is a cross between a lime and a mandarin orange; call it Bengali romanticism, but the Gandharaj does seem to be more than a mere hybrid.
- Ginger paste-2tbsp +1tbsp
- Garam Masala-1tsp
- Bay Leaf-2pcs
- Dry red chilly-2pcs
- Onion paste-2tbsp
- Turmeric powder-1tsp
- Raw mango paste-2tbsp
- Boiled and fried potato,cut into halves-2pcs
- Roasted cumin powder-1tbsp
- Green chilly paste-1tbsp
- Lime leaf-3-4pcs
- Red green chilly-2-3pcs
- Gandharaj lemon juice (or any aromatic lemon)- 2-3tbsp
- White oil- 2tbsp+1tbsp
- First boil mutton with 1tbsp ginger paste, garam masala,1tbsp oil and bay leaf. Keep the stock aside.
- Add remaining oil in a pan, add dry red chilly,hing,1tbsp ginger paste, onion paste, turmeric powder and mutton, stir.
- Cover and cook.
- Add raw mango paste, fried potato, little mutton stock,stir. Cover and cook.
- Add roasted cumin powder,green chilly paste,sugar, remaining mutton stock, lime leaf and salt. Cover and cook.
- Add Gandharaj lemon juice (you can use any aromatic lemon juice), ginger paste and red green chilly.
- Cover and cook till mutton is tender.
- Serve hot with steam rice.