Bengali Style Mutton Curry
Bengali Style Mutton Curry comes together by marinating the meat, slow-frying it with onions and whole spices until oil separates, then pressure-cooking with potatoes. I always let it simmer once more before serving; it deepens the flavor beautifully.
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 chili powder, Kashmiri red chili powder, coriander powder, cumin powder, salt, and 1 tbsp of mustard oil. Leave it for half an hour. (Pro tip: Longer the marination time, the better is the absorption of spices).
- Put a kadai on the stove and switch it on. Pour oil into it.
- Once the oil gets hot, add sliced onions and continue stirring.
- Add ‘whole spices for flavoring’ (except nutmeg) 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. Reduce the flame and allow the meat to cook for a few minutes.
- Open the lid, stir, and place the lid back on. (Pro tip: I make it a point to stir gently rather than vigorously here. Aggressive stirring at this stage tends to break the mutton pieces apart).
- 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 kadai, 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 kadai. 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.
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Notes
Pick mutton with some bone and fat. It renders naturally and keeps the meat tender through cooking.
I always suggest using a heavy-bottomed kadai. I once used a thin pan and the masala scorched almost instantly.
Keep the flame low to medium throughout. This lets the spices actually sink into the meat.
A handful of fresh coriander on top just before serving freshens up the richness of the gravy.
I always let the curry rest for ten minutes. The flavors settle and taste better this way.
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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