Mangsho Bhuna
A classic Bengali delicacy where tender mutton pieces are slow-cooked in a rich blend of spices until the gravy is thick and clings to the meat. This semi-dry curry is bursting with robust flavors and is perfect with luchis or rice.
For 4 servings
6 steps. 90 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large bowl, combine the mutton pieces, whisked yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt.
- c.Mix thoroughly to ensure each piece of mutton is evenly coated.
- d.Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, refrigerate for 4-6 hours.
- 2
Step 2
- a.Prepare the Base
- b.Heat mustard oil in a heavy-bottomed pan or pressure cooker over medium-high heat until it is lightly smoking. This removes its pungency.
- c.Carefully add the potato halves and fry for 4-5 minutes until they are golden brown on all sides. Remove with a slotted spoon and set aside.
- d.In the same oil, add the sugar and allow it to caramelize for about 30 seconds to a deep amber color. This gives the curry its signature rich hue.
- e.Add the whole spices: bay leaves, dried red chilies, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
- f.Add the sliced onions and a pinch of salt. Fry on medium heat, stirring frequently, for 15-20 minutes until they turn a deep, uniform golden brown. This step is crucial for the flavor base.
- 3
Step 3
- a.Cook the Masala
- b.Add the remaining 1 tbsp of ginger paste and 1 tbsp of garlic paste. Sauté for 2 minutes until the raw aroma disappears.
- c.Lower the heat and add the powdered spices: remaining turmeric powder, red chili powder, coriander powder, and cumin powder. Add a splash of hot water to prevent the spices from burning.
- d.Cook the masala for 3-4 minutes, stirring constantly, until the oil begins to separate from the mixture at the edges.
- 4
Step 4
- a.Bhuna the Mutton
- b.Add the marinated mutton to the pan. Increase the heat to high.
- c.Sauté the mutton vigorously for 10-12 minutes. This searing process, known as 'bhuna', is key to developing a deep, robust flavor.
- d.The mutton will release its own juices. Continue to cook on medium heat, stirring occasionally, for another 15-20 minutes until the water evaporates and the oil separates from the masala again.
- 5
Step 5
- a.Cook Until Tender
- b.Return the fried potatoes to the pot. Add the remaining 0.5 tsp of salt and stir well.
- c.Pour in 1.5 cups of hot water and bring the mixture to a vigorous boil.
- d.Pressure Cooker Method: Secure the lid and cook on medium heat for 5-6 whistles. Reduce the heat to low and simmer for 10 more minutes. Allow the pressure to release naturally before opening.
- e.Stovetop Method: Cover the pan with a tight-fitting lid, reduce the heat to the lowest setting, and simmer for 60-75 minutes, or until the mutton is fork-tender. Check occasionally and add more hot water if the gravy gets too thick.
- 6
Step 6
- a.Finish and Serve
- b.Once the mutton is cooked, open the lid. If the gravy is too thin for your liking, cook uncovered on high heat for a few minutes to reduce it to a thick, coating consistency.
- c.Stir in the garam masala powder and ghee for a final touch of aroma and richness.
- d.Cover the pot and let the Mangsho Bhuna rest for at least 10 minutes. This allows the flavors to meld and deepen.
- e.Serve hot with steamed rice, luchi (puffed bread), or parathas.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mustard oil and heat it until it's lightly smoking to remove its pungent smell.
- 2The key to a rich color and deep flavor is to fry the onions until they are deep golden brown. Be patient with this step.
- 3The 'bhuna' or searing process is crucial. Don't skip the initial high-heat sautéing of the mutton to lock in flavors.
- 4Using bone-in mutton pieces adds more flavor and richness to the gravy compared to boneless meat.
- 5Always use hot water when adding it to the curry to maintain the cooking temperature and ensure the meat stays tender.
- 6Let the dish rest for at least 10 minutes before serving. This allows the flavors to deepen and settle.
- 7For a deeper flavor, marinate the mutton overnight in the refrigerator.
- 8Using freshly ground spices will significantly enhance the aroma and taste of the dish.
Adapt it for your goals.
Protein
This recipe works wonderfully with chicken (to make Chicken Bhuna or Kosha) or lamb. Adjust the cooking time accordingly; chicken will cook much faster.
Spice LevelSpice Level
For a spicier version, add 2-3 slit green chilies along with the onions or increase the amount of red chili powder.
Gravy ConsistencyGravy Consistency
If you prefer a gravy-based curry (Jhol) instead of a semi-dry one, add an extra cup of hot water and adjust the salt.
VegetablesVegetables
You can add other vegetables like carrots or turnips along with the potatoes for added texture and nutrition.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish is rich in heme iron from the mutton, a type of iron that is easily absorbed by the body. It helps in the formation of red blood cells, prevents anemia, and boosts energy levels.
Anti-inflammatory Spices
The use of spices like turmeric (with its active compound curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Immunity Boosting
The combination of various spices, particularly garlic and ginger, is known to have properties that can help strengthen the immune system and protect against common infections.
Frequently asked questions
One serving of Mangsho Bhuna (approximately 350g) contains around 450-550 calories. The exact count can vary based on the fat content of the mutton and the amount of oil used.