Lau Di Mangsho
A beloved Bengali homestyle mutton curry where tender goat meat is slow-cooked with delicate chunks of bottle gourd. The lauki soaks up all the rich, spiced gravy, turning silky soft, while the mutton becomes fall-apart tender. Best served with steamed rice for a deeply comforting Sunday lunch.
For 4 servings
- prep · ~20 min
Marinate the mutton.
1.Wash and pat dry 500g bone-in mutton pieces.2.In a bowl, mix mutton with whisked yogurt, a pinch of turmeric powder, a pinch of red chili powder, and a pinch of salt.3.Massage well, cover, and set aside for 20 minutes at room temperature.TIPRoom temperature mutton cooks more evenly. If you have time, marinate overnight in the fridge for deeper flavor. - prep · ~10 min
Prep the bottle gourd and aromatics.
1.Peel the bottle gourd and cut into 2-inch chunks. Discard the spongy core if it has mature seeds.2.Finely chop 2 medium onions.3.Puree 2 medium tomatoes until smooth.4.Slit 3 green chilies lengthwise and chop the coriander leaves for garnish.TIPChoose a young, tender lauki — its skin should be pale green and the flesh should not be fibrous. - saute · ~7 min
Brown the mutton with whole spices.
1.Heat 3 tbsp mustard oil in a pressure cooker over medium-high heat until it smokes lightly.2.Turn heat to low, add 2 bay leaves, 4 crushed green cardamoms, 1-inch cinnamon stick, and 4 cloves.3.Sauté until fragrant (30 seconds).4.Add the marinated mutton and sear on all sides until well browned (5-7 minutes).TIPBrowning the mutton well is essential — it builds the foundation of the curry's deep flavor. - saute · ~9 min
Cook the onion-ginger-garlic base.
1.Add the chopped onions to the browned mutton.2.Sauté until golden brown (7-8 minutes), stirring often to prevent burning.3.Add 2 tsp ginger paste and 1 tsp garlic paste. Cook until the raw aroma fades (1-2 minutes).TIPPatience with the onions — wait until they reach a deep golden shade, not just translucent. - saute · ~8 min
Add tomatoes and spice powders.
1.Pour in the tomato puree and 0.5 tsp sugar.2.Cook, stirring frequently, until the oil separates from the mixture (4-5 minutes).3.Add 1 tsp cumin powder, 1 tsp coriander powder, remaining turmeric, and red chili powder.4.Sauté for 2 minutes until the spices bloom.TIPSugar balances the tang of tomatoes — don't skip it. When oil surfaces at the edges, the masala is ready. - pressure cook · ~30 min
Pressure cook the mutton.
1.Pour in 1.5 cups water and add 0.5 tsp salt.2.Stir well, seal the pressure cooker lid, and cook on medium heat.3.After the first whistle, reduce heat to low and cook for 25 minutes.4.Turn off heat and let the pressure release naturally.TIPNatural pressure release keeps the mutton juicy. If the pressure hasn't dropped after 20 minutes, gently release. - simmer · ~18 min
Add bottle gourd and finish the curry.
1.Open the pressure cooker and check that the mutton is fork-tender.2.Gently add the bottle gourd chunks and slit green chilies.3.Simmer uncovered on medium-low heat for 15-18 minutes until the lauki is soft and the gravy has thickened.4.Adjust salt if needed and sprinkle a pinch of garam masala in the last 2 minutes.TIPDon't stir too vigorously once the lauki is in — it turns delicate and can break apart. - garnish · ~5 min
Garnish with coriander leaves and serve hot.
Scatter freshly chopped coriander leaves over the curry. Rest for 5 minutes before serving to let the flavors settle.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Mustard oil is key for authentic Bengali flavour — heat it until it just starts to smoke before adding spices.
- 2Marinate the mutton for at least 20 minutes at room temp, or overnight in the fridge for deeper flavour.
- 3Choose a young, tender bottle gourd (pale green skin, no fibrous flesh) for the best silky texture.
- 4Brown the mutton thoroughly in step 3 — this builds the deep, savoury base of the curry.
- 5Let the pressure release naturally after cooking to keep the mutton tender and juicy.
- 6Add the bottle gourd only after the mutton is fully cooked, then simmer gently so it doesn't turn mushy.
- 7Rest the curry for 5 minutes after garnishing to let all the flavours meld together.
Adapt it for your goals.
Vegetarian
Replace mutton with 400g paneer or chickpeas. Skip the meat marinade, add the bottle gourd with the spices, and use vegetable stock instead of water. A quick, weeknight-friendly version.
low oilLow-oil
Reduce mustard oil to 1 tbsp and use a non-stick pan. Sear the mutton in batches and add water as needed to prevent sticking. Lighter but still flavorful.
high proteinHigh-protein
Swap half the bottle gourd with boiled chana (chickpeas) or add a handful of soaked moong dal along with the water. Boosts protein without changing the Bengali flavour profile.
Why this is on our healthy list.
Rich in Lean Protein
Bone-in goat meat provides high-quality protein and essential amino acids, supporting muscle repair and satiety.
Hydrating Bottle Gourd
Bottle gourd (lauki) is over 90% water and a good source of dietary fibre and vitamin C, promoting hydration and digestion.
Aromatic Spices for Digestion
Cumin, coriander, ginger, and green cardamom are known in Ayurveda to aid digestion and reduce bloating, making this curry gentle on the stomach.
Natural Anti-Inflammatory Ingredients
Turmeric and ginger contain curcumin and gingerol, compounds with anti-inflammatory properties that may support joint health.
Frequently asked questions
Yes, but the distinctive pungent, nutty flavour of mustard oil is a hallmark of this Bengali dish. If you substitute, add 1/2 tsp of mustard seeds to the hot oil to recover some of that character.
