Bengali Mutton Curry Recipe

Bengali cuisine boasts of a storm of heady flavours smoked in some pungent mustard oil. The food in this region features a delicious mix of vegetarian preparations like choler dal, moong dal khichdi, and matarsutir dal as well as some extremely heavenly non-vegetarian dishes like maacher jhol, doi maach, and daab chingri. One such meaty delight is the Bengali Mutton Curry, which stays true to authentic Bengali cooking with khada masala (whole spices), mustard oil, and the added flavor of boiled potatoes. So get in the kitchen and whip up this bong delight tonight!

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Bengali Mutton Curry Recipe

Goat meat slow cooked with potatoes in whole spices and mustard oil.

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Course

Main Dish

Cuisine

Bengal

Prep Time

10 minutes

Cook Time

1 hour

Servings

people MetricUS Imperial

Ingredients

• 750 gram Mutton
• 4 medium potatoes
• 2 medium onions pureed
• 3/4 tsp Ginger paste
• 1 tsp garlic paste
• 1/2 tsp crushed black peppercorn
• 1 tbsp Cumin powder
• 1 tsp coriander powder
• 1/2 tsp Turmeric powder
• 1 tsp Kashmiri lal Mirch
• 1 Bay Leaf
• 1 whole dry red chili broken
• 1 tbsp sugar
• 5-6 tbsp mustard oil
• 8-9 slit green chilies
• 1/2 tsp Garam masala powder
• salt to taste

Course Main Dish Cuisine Bengal Prep Time 10 minutes Cook Time 1 hour Servings people MetricUS Imperial Ingredients 750 gram Mutton 4 medium potatoes 2 medium onions pureed 3/4 tsp Ginger paste 1 tsp garlic paste 1/2 tsp crushed black peppercorn 1 tbsp Cumin powder 1 tsp coriander powder 1/2 tsp Turmeric powder 1 tsp Kashmiri lal Mirch 1 Bay Leaf 1 whole dry red chili broken 1 tbsp sugar 5-6 tbsp mustard oil 8-9 slit green chilies 1/2 tsp Garam masala powder salt to taste

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Instructions

1. Peel the potatoes, cut into halves horizontally into equal halves. Wash and keep aside.
2. In a cooker add freshly washed pieces of mutton and 1/2 tsp salt. Adjust water to level the mutton in the pressure cooker. Close the cooker lid and take off the flame after 4 whistles. Open the lid after the pressure has reduced. Keep the stock aside.
3. Fry the potatoes, let them turn golden brown, remove and keep aside.
4. Heat oil in a deep frying pan. Temper with dry red chilli and bay leaf.
5. Add sugar, just gently stir the sugar until all of it turns golden brown.
6. Add onion paste and sauté until light brown in color, now add the garlic paste and sauté for few seconds more.
7. Then add crushed black peppercorn, cumin powder, coriander powder, turmeric powder, Kashmiri mirch powder, green chillies, salt and ginger paste. Mix and fry it on medium heat until the masala starts leaving oil.
8. Add the mutton pieces and potatoes. Mix well with the masala and fry on medium heat for 10-15 minutes, stirring consistently.
9. Now add some mutton stock in this (one ladleful at a time), mix and fry for 4-5 minutes. Add some more stock. Repeat this process for 3-4 times and cook on medium heat.
10. Finally add rest of the stock, mix, cover and cook on a low flame until the meat is fully cooked, stirring consistently.
11. Add garam masala powder, mix and remove from heat.
12. Serve hot with steamed rice, luchi, ruti, puri, paratha, whatever you like.