Bengali Style Mutton Curry
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.
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.
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Notes
Choose the right cut and portion of meat to make this dish for the best results. A little bit of fat and the bones will add more depth to the dish and help tenderize the meat.
The right taste and texture of the dish is achieved only when you cook it slow on a low to medium flame. This will ensure the right infusion of the flavors and spices to the met and also help the fat to tenderize the meat keeping it moist during the cooking process.
For traditional taste of Bengali-style mutton curry, I use kacchi ghani mustard oil to cook the dish. The distinct aroma will enhance the taste of the curry.
You may add a few freshly chopped coriander leaves to the dish to add color and freshness. Let it rest for a few minutes before serving.
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
%
Sugar
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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