Bengali Mutton Curry

Name: Bengali Mutton Curry
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 600 g mutton (bone-in pieces, cleaned); 2 pcs potato (medium, peeled and halved); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp mustard oil; 1 tbsp ghee; 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 pcs bay leaf; 1 inch cinnamon; 3 pcs green cardamom; 4 pcs cloves; 0.5 tsp cumin seeds; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 pinch black pepper; 0.5 tsp salt; 0.5 tsp sugar; 2 cup water (for cooking gravy)

RATING

4.6/5(187)

TASTE SCORE

9/10

A homestyle Bengali curry with tender goat meat, potatoes, warm whole spices, and a rich onion-tomato gravy. Slow cooking gives it deep flavor, while a touch of mustard oil and ghee brings that classic Sunday lunch feel.

PREP

20m

COOK

65m

SERVES

1 KATORI

660 cal

SERVINGS

METHOD · 10 STEPS

mix · ~30 min
Marinate the mutton.
1.Place the mutton in a large bowl.
2.Add yogurt, turmeric powder, red chili powder, half of the ginger-garlic paste, and half of the salt.
3.Mix well until every piece is coated.
4.Set aside for 30 minutes while you prepare the rest.
TIPA short marinade helps the meat take in flavor and keeps the gravy well seasoned.
fry · ~6 min
Brown the potatoes.
1.Heat mustard oil in a pressure cooker or heavy pot until lightly smoking, then lower the heat.
2.Add the potato halves and fry until lightly golden on the edges.
3.Remove the potatoes to a plate and keep aside.
TIPLightly frying the potatoes helps them hold shape in the curry.
temper · ~1 min
Bloom the whole spices.
1.Add ghee to the same cooker.
2.Add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds.
3.Cook for 30 to 40 seconds until fragrant.
saute · ~8 min
Cook the onions and aromatics.
1.Add the sliced onion and cook until golden brown.
2.Add the remaining ginger-garlic paste and green chili.
3.Cook for 1 minute until the raw smell fades.
TIPTake time with the onions; their deep color gives the curry its classic Bengali flavor.
saute · ~7 min
Make the masala base.
1.Add tomato and cook until soft and pulpy.
2.Add coriander powder, cumin powder, black pepper, sugar, and the remaining salt.
3.Cook, stirring often, until the masala looks thick and glossy.
saute · ~12 min
Bhuno the mutton.
1.Add the marinated mutton to the cooker.
2.Cook over medium heat, stirring well, until the meat changes color and the masala clings to it.
3.Keep cooking for 10 to 12 minutes so the meat gets well coated and lightly browned.
TIPThis bhuno stage builds the curry's depth, so do not rush it.
pressure cook · ~25 min
Pressure cook the curry.
1.Return the fried potatoes to the cooker.
2.Pour in water and scrape up any masala stuck to the bottom.
3.Cover and pressure cook on medium heat until the mutton is tender, about 5 to 6 whistles.
TIPFor very young meat, check after 5 whistles; older goat meat may need a little longer.
simmer · ~7 min
Finish the gravy.
1.Let the pressure drop naturally and open the lid.
2.Add garam masala and simmer uncovered until the gravy reaches a medium consistency.
3.Stir gently so the potatoes stay whole.
rest · ~10 min
Rest the curry for 10 minutes.
serve
Serve hot with rice or Bengali-style pulao.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Heat the mustard oil until just smoking before cooking to tame its raw sharpness and get the classic Bengali aroma.
2
Brown the onions to a deep golden, not just soft, because they form the body and color of the gravy.
3
During the bhuno stage, keep stirring until the masala clings to the mutton and leaves a little fat at the edges.
4
If using older goat meat, extend the pressure cooking slightly and check tenderness before reducing the gravy.
5
Frying the potato halves first helps them keep their shape instead of breaking when pressure cooked.
6
Let the curry rest after cooking; the gravy thickens slightly and the mutton absorbs the spice better.
7
This curry tastes even better the next day, so make it ahead if you want a deeper, rounder flavour.