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.
Here are the simple steps to follow to cook
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.
- 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, roti or paratha.
- Substitutes of this dish can be mutton rogan josh, Chettinad mutton curry or even simple mutton kosha.
The Ingredients:
- Mutton: 1 kg Cut into Chunky Pieces
- Onion: 5 (Sliced)
- 4 Medium Sized Potatoes (Cut them into halves and shallow fried)
- Ginger-Garlic Paste Made with 2-Inch Ginger & 3 Big Size Cloves of Garlic
- Turmeric Powder: 1 tbsp
- Red Chilli Powder: 1 tbsp
- Kashmiri Red Chilli Powder: 1 tbsp
- Coriander Powder: 1 tbsp
- Cumin Powder: ½ tbsp
- Cumin Seeds: ½ tbsp
- Cloves: 2 pieces
- Green Cardamom: 5 Pieces
- Cinnamon Stick: 3
- Pepper: 10-15
- Bay Leaves: 2
- Half Nutmeg
- Homemade Garam Masala (Prepared with whole cumin seeds, coriander seeds and two pieces of green cardamom)
- Mustard Oil 3 tbsp
- Salt to Taste
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.
2. Put a pan on the stove and switch it on. Pour oil into the pan.
3. Once the oil gets hot, add sliced onions to the pan and continue stirring.
4. Add ‘whole spices for flavoring’ (except nutmeg) to the pan and continue stirring. Fry the onions until the color changes to brown.
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.
6. Open the lid, stir, and place the lid back on.
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.
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.
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.
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.
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. Serve it with steamed rice, Bengali pulao, luchi, parathas, or pulao.
Recipe Card
Bengali Style Mutton Curry
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
- 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.
- Put a pan on the stove and switch it on. Pour oil into the pan.
- Once the oil gets hot, add sliced onions to the pan and continue stirring.
- Add ‘whole spices for flavoring’ (except nutmeg) to the pan and continue stirring. Fry the onions until the color changes to brown.
- 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.
- Open the lid, stir, and place the lid back on.
- 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.
- 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.
- 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.
- Open the lid and add fried potatoes to the curry. Cover the cooker and pressure cook again. Turn off the stove after two whistles.
- 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. Serve it with steamed rice, Bengali pulao, luchi, parathas, or pulao.
