Bengali Style Mutton Curry Recipe

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Bengali-style mutton curry refers to a specific preparation of mutton (goat or lamb) curry that originates from the culinary traditions of the Indian state of West Bengal. It is a popular and cherished dish in Bengali cuisine.

There are several variations of mutton curry across India but Bengali style mutton curry still rules the roost.

The Bengali dish is prepared with goat meat, potatoes and a variety of aromatic spices.

Bengali-style mutton curry is characterized by its slow cooking method and the use of a unique blend of spices and flavors.

Bengali Style Mutton Curry

Key Takeaways:

  • It involves slow-cooking tender pieces of mutton (goat or lamb) with a blend of aromatic spices and flavors.
  • The mutton is typically marinated with spices like turmeric, red chili powder, cumin, and coriander for enhanced flavor and tenderness.
  • The curry is cooked on low heat for an extended period to develop rich flavors and ensure the meat becomes tender.
  • Aromatic ingredients like ginger, garlic, onions, and green chilies are often used in Bengali-style mutton curry.
  • Bengali-style mutton curry is traditionally served with steamed rice or Bengali breads like roti or paratha.

The Ingredients:

Bengali Style Mutton Curry Ingredients

How to Cook Bengali Style Mutton Curry (Step by Step Images)?

1. Marinate the mutton pieces with ginger-garlic paste, turmeric powder, red chilli powder, Kashmiri red chilli powder, coriander powder, cumin powder, salt, and 1 tbsp of mustard oil. Leave it for half an hour.

Bengali Style Mutton Curry

2. Put a pan on the stove and switch it on. Pour oil into the pan.

Pouring oil into the cooking pan

3. Once the oil gets hot, add sliced onions to the pan and continue stirring.

Adding sliced onions to the pan and stirring

4. Add ‘whole spices for flavoring’ (except nutmeg) to the pan and continue stirring. Fry the onions until the color changes to brown.

Adding whole spices and stirring

5. Add the mutton and mix well with the fried onions and whole spices. Place a lid on the pan. Reduce the flame and allow the meat to cook for a few minutes.

Add mutton and stirring

6. Open the lid, stir, and place the lid back on.

Open the lid and stir

7. You need to remove the lid and stir the mutton every few minutes to avoid burning at the bottom. You don’t need to add water at this stage as the mutton will release water. As soon as the mutton starts getting tender, it will release oil.

Mutton starts getting tender

8. Now it is time to switch off the stove and transfer the curry to a pressure cooker. You can continue cooking in the pan, but it will take a long time as the dish is done in a slow cooking method.

Transfer mutton curry to a pressure cooker

9. Add some hot water to the cooker. Pressure cook the mutton on low heat until it is done. Usually, it will take just half an hour or five whistles to prepare the dish in the pressure cooker.

Pressure cooking the mutton on low heat

10. Open the lid and add fried potatoes to the curry. Cover the cooker and pressure cook again. Turn off the stove after two whistles.

Adding fried potatoes to the mutton curry

11. Transfer the mutton curry to the pan. Cover the lid and let the curry simmer. Give a final touch by adding nutmeg powder and homemade garam masala. Bengali Style Mutton Curry is ready.

Adding nutmeg powder and homemade garam masala

Pro Tips for Cooking Bengali Style Mutton Curry

Marinate the mutton: To ensure tender and flavorful meat, marinate the mutton pieces with the spices and seasonings for at least 30 minutes or overnight in the refrigerator. This allows the flavors to penetrate the meat.

Slow cooking is key: Bengali-style mutton curry is traditionally slow-cooked to develop rich flavors. Use low to medium heat and allow the curry to simmer gently. This slow cooking process helps tenderize the meat and allows the spices to meld together.

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Use mustard oil: For an authentic Bengali flavor, use mustard oil. It adds a distinct aroma and taste to the curry. Heat the oil until it reaches its smoking point before adding the onions and other ingredients.

Sauté the onions well: Properly sautéing the onions until they turn golden brown enhances the flavor and richness of the curry. Take your time and be patient during this step.

Balance the spices: Bengali-style mutton curry typically has a well-balanced blend of spices. Adjust the quantities of spices according to your taste preferences. Be mindful of the heat level from red chili powder and green chilies, and adjust them accordingly.

Choose the right cut of meat: For the best results, choose bone-in mutton pieces with some fat. The bones add depth of flavor, and the fat helps keep the meat moist and tender during the slow cooking process.

Cook until the oil separates: To achieve the desired consistency and flavors, cook the curry until the oil starts to separate from the spices. This indicates that the spices are well-cooked and infused into the gravy.

Adjust the consistency: If the curry is too thick, add a little water to achieve the desired consistency. If it’s too thin, simmer the curry uncovered to allow some of the liquid to evaporate and thicken the gravy.

Rest before serving: Allow the mutton curry to rest for a few minutes before serving. This helps the flavors to further develop and the meat to become even more tender.

Garnish and serve: Garnish the Bengali-style mutton curry with freshly chopped coriander leaves for a burst of freshness. Serve it hot with steamed rice or Bengali breads like roti or paratha.

By following these tips, you can elevate your cooking and enjoy a delicious Bengali-style mutton curry with rich flavors and tender meat.

What to Serve with Bengali Style Mutton Curry?

Here are some popular options to serve with Bengali-style mutton curry:

Steamed Rice: Bengali-style mutton curry pairs exceptionally well with steamed basmati rice. The fluffy rice acts as a neutral base, allowing you to savor the flavors of the curry.

Bengali Pulao: Another classic option is to serve the mutton curry with Bengali pulao, which is a fragrant and lightly spiced rice dish cooked with ghee (clarified butter), whole spices, and sometimes raisins and cashews. The aromatic flavors of the pulao complement the rich flavors of the curry.

Luchi: Luchi is a deep-fried, puffed bread made from all-purpose flour. It is light, airy, and slightly crispy. It makes for a delightful combination with Bengali-style mutton curry.

Paratha: Soft and flaky parathas, either plain or stuffed with various fillings like potato or paneer, are a popular choice to serve with mutton curry. They provide a satisfying and flavorful accompaniment.

Roti: Whole wheat rotis or chapatis are a healthier option to enjoy with mutton curry. They are versatile and can be torn and dipped into the curry for a satisfying bite.

Bengali Luchi-Paratha Combo: For a variety, you can serve both luchi and paratha together. The contrast of the puffed luchi and flaky paratha offers a delightful combination with the curry.

Pulao or Biryani: If you’re looking for a more elaborate option, you can serve the mutton curry with pulao or biryani. The aromatic flavors of the biryani complement the spiciness of the curry, creating a flavorful and satisfying meal.

Remember, the choice of accompaniments depends on personal preferences and regional variations. Feel free to experiment and explore different combinations to find your favorite pairing with Bengali-style mutton curry.

How Does Bengali Style Mutton Curry Taste?

Bengali-style mutton curry is known for its rich, aromatic, and flavorful taste. Here’s a description of how it tastes:

Spicy: Bengali-style mutton curry typically has a moderate to high level of spiciness. The curry incorporates a blend of spices such as red chili powder, turmeric, cumin, and coriander, which contribute to the overall spiciness. However, the spiciness can be adjusted according to personal preference.

Aromatic: The curry is infused with the aroma of various spices, including ginger, garlic, onions, and green chilies. The use of mustard oil, which has a strong and distinct aroma, adds another layer of fragrance to the dish. The combination of these aromatic ingredients creates a delightful scent that enhances the overall dining experience.

Bold and Flavorful: Bengali-style mutton curry is characterized by its bold and intense flavors. The slow cooking process allows the spices to develop and blend harmoniously, resulting in a depth of flavor. The balance of spices, along with the natural richness of the meat, creates a complex and satisfying taste profile.

Slight Sweetness: One unique aspect of Bengali-style mutton curry is its slight hint of sweetness. This sweetness often comes from the caramelization of onions during the cooking process. It provides a pleasant contrast to the spiciness and adds a touch of sweetness to the overall flavor profile.

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Umami from Meat: The mutton itself contributes to the umami flavor of the curry. The slow cooking process helps to tenderize the meat and infuse it with the flavors of the spices and the richness of the gravy. The result is succulent and juicy mutton pieces that add depth and complexity to the overall taste.

Overall, Bengali-style mutton curry offers a satisfying and robust flavor experience. It combines spiciness, aromatics, richness, and a touch of sweetness to create a well-balanced and delicious curry that is cherished in Bengali cuisine.

Bengali Style Mutton Curry Alternatives

Punjabi Mutton Curry: Punjabi cuisine is known for its rich and robust flavors. Punjabi-style mutton curry features a thick and creamy tomato-based gravy infused with a blend of aromatic spices like garam masala, coriander, cumin, and fenugreek. It is often garnished with fresh coriander leaves.

Kashmiri Rogan Josh: Rogan Josh is a classic Kashmiri dish made with tender mutton or lamb cooked in a rich, aromatic gravy. It features a deep red color and a unique blend of spices like Kashmiri red chili powder, fennel seeds, ginger, and garlic. It is known for its delightful flavors and melt-in-your-mouth texture.

Rajasthani Laal Maas: Laal Maas is a fiery Rajasthani mutton curry known for its intense heat and bold flavors. It is prepared with a combination of spices, including red chili paste, garlic, and yogurt, which give it a vibrant red color. The curry is rich and indulgent, perfect for spice lovers.

Chettinad Mutton Curry: Chettinad cuisine from Tamil Nadu is known for its distinct flavors. Chettinad mutton curry is a spicy and aromatic dish made with a variety of spices like black pepper, star anise, fennel seeds, and curry leaves. It has a robust flavor profile and pairs well with rice or dosa.

Mutton Kosha: While we’re discussing alternatives, it’s worth mentioning that Bengali mutton kosha itself is a delicious option if you’re looking for a different variation. You can explore different recipes and techniques within Bengali cuisine to experience the regional variations of this iconic dish.

These Indian alternatives provide a range of flavors and styles to suit different preferences. Each regional cuisine offers its own unique twist on mutton curry, showcasing the diversity and culinary richness of Indian cuisine.

Recipe Card

Bengali Style Mutton Curry

Bengali Style Mutton Curry

By Mita Mondal
Bengali Style Mutton Curry is a traditional dish from the Indian state of West Bengal. It involves slow-cooking tender mutton pieces with a blend of aromatic spices and flavors.
5 from 1 vote
Prep Time 15 minutes
Cook Time 50 minutes
30 minutes
Total Time 1 hour 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 7
Calories 487 kcal

Ingredients
  

  • 1 kg Mutton (cut and cleaned properly)
  • 5 pieces Onion (sliced)
  • 4 pieces Medium Sized Potatoes (cut into halves and shallow fried)
  • 1 tablespoon Turmeric Powder
  • 1 tablespoon Red Chilli Powder
  • 1 tablespoon Kashmiri Red Chilli Powder
  • 1 tablespoon Coriander Powder
  • ½ tablespoon Cumin Powder
  • ½ tablespoon Cumin Seeds
  • 2 pieces Cloves
  • 5 pieces Green Cardamom
  • 3 pieces Cinnamon Stick
  • 10 pieces Black Pepper
  • 2 pieces Bay Leaves
  • ½ piece Nutmeg
  • 1 tablespoon Homemade Garam Masala (prepared with whole cumin seeds, coriander seeds and two pieces of green cardamom)
  • 3 tablespoons Mustard Oil
  • Salt to Taste

For Ginger Garlic Paste

  • 2 inch Ginger
  • 3 tablespoons Garlic

Instructions
 

  • Start by marinating the mutton pieces with ginger-garlic paste, turmeric powder, red chilli powder, Kashmiri red chilli powder, coriander powder, cumin powder, salt, and 1 tbsp of mustard oil. Allow it to marinate for at least 30 minutes.
  • Heat oil in a pan over medium heat.
  • Once the oil is hot, add sliced onions to the pan and sauté them until they turn brown.
  • Add the whole spices (except nutmeg) to the pan and continue stirring for a minute to release their flavors.
  • Add the marinated mutton to the pan and mix well with the fried onions and spices. Cover the pan with a lid, reduce the heat, and let the meat cook for a few minutes.
  • Periodically remove the lid, stir the mutton, and put the lid back on. This helps prevent burning and allows the meat to cook evenly. No additional water is needed at this stage as the mutton will release its own juices.
  • Once the mutton starts becoming tender and releases oil, turn off the heat. Transfer the curry to a pressure cooker and add some hot water. Cook the mutton on low heat in the pressure cooker until it is done. This usually takes about 30 minutes or five whistles.
  • After opening the pressure cooker, add fried potatoes to the curry, cover the cooker, and pressure cook for two more whistles.
  • Transfer the mutton curry back to the pan and let it simmer. Finally, add a pinch of nutmeg powder and homemade garam masala for a flavorful touch.
  • Your Bengali Style Mutton Curry is now ready to be served and enjoyed!

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Notes

Meat Selection: Choose fresh and tender mutton pieces for the curry. Goat meat or lamb works well for this dish. You can ask your butcher to provide you with the appropriate cuts for curry.
Marination: Marinating the mutton with spices and oil helps to enhance the flavor and tenderness. Ensure that the mutton is well-coated with the marinade and leave it to marinate for at least 30 minutes. For better results, marinate it for a few hours or overnight in the refrigerator.
Mustard Oil: Bengali cuisine often uses mustard oil, which adds a distinct flavor to the curry. If you can't find mustard oil, you can use any other cooking oil, but the flavor might differ slightly.
Slow Cooking: Bengali Style Mutton Curry is traditionally cooked on low heat for a long time to allow the flavors to develop and the meat to become tender. Be patient during the cooking process and ensure that the meat is cooked thoroughly. This slow cooking technique is what gives the curry its unique taste and texture.
Whole Spices: The use of whole spices like cinnamon, cardamom, cloves, and bay leaves adds depth and aroma to the curry. You can adjust the quantity of these spices according to your taste preferences.
Potatoes: Adding fried potatoes to the curry is a common practice in Bengali cuisine. The potatoes absorb the flavors of the curry and add a delightful texture to the dish. You can fry the potatoes separately before adding them to the curry or cook them along with the meat.
Pressure Cooking: While the slow cooking method is preferred for authentic flavors, you can use a pressure cooker to save time. Pressure cook the mutton on low heat until it becomes tender. Adjust the cooking time based on the tenderness of the meat and your pressure cooker's instructions.
Adjusting Spices: Bengali-style mutton curry can be adjusted to your preferred spice level. Increase or decrease the amount of red chili powder or green chilies according to your taste. Remember to taste the curry as you cook and make adjustments as needed.
Garnish: Before serving, garnish the Bengali Style Mutton Curry with freshly chopped coriander leaves for a fresh and aromatic touch. It adds a burst of freshness to the flavors.
Resting Time: Allow the curry to rest for a few minutes before serving. This helps to settle the flavors and allows the meat to absorb the curry's richness.
Remember, cooking is an art, and you can always adjust the ingredients and techniques to suit your preferences. Enjoy the process and experiment to make the Bengali Style Mutton Curry your own signature dish.

Nutrition Info (Estimation Only)

Nutrition Facts
Bengali Style Mutton Curry
Amount per Serving
Calories
 
487
Calories from Fat 360
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.001
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
18
g
Cholesterol
 
104
mg
35
%
Sodium
 
1178
mg
51
%
Potassium
 
452
mg
13
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
 
0.4
g
0
%
Protein
 
25
g
50
%
Vitamin A
 
708
IU
14
%
Vitamin C
 
2
mg
2
%
Calcium
 
64
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Bengali-style mutton curryis a beloved dish from the Indian state of West Bengal.

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It is characterized by slow cooking, a blend of aromatic spices, and the use of mustard oil.

The curry has a rich and flavorful gravy, with a balance of spices and a slight hint of sweetness.

It is a cherished part of Bengali cuisine, representing the region’s unique culinary heritage.

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