Bengali Mutton Curry is very tasty recipe and it is very easy to prepare it. It is super delicious and it is a very flavorful recipe.
- 1 kg mutton
- 6 tbsp mustard oil
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp chili powder
- 2 tsp salt
- 7 – 8 tbsp mustard oil
- 4 bay leaves
- 1 inch cinnamon
- 4 green cardamoms crushed in a mortar and pestle
- 4 to 6 cloves
- 8 to 9 pepper corns
- 6 medium size onions roughly chopped or sliced
- 6 medium size tomatoes roughly chopped
- 1 tbsp coriander powder
- ½ tbsp cumin powder
- 2 tsp chili powder
- 1 tsp Kashmiri red chili
- 1 tbsp ginger-garlic paste
- 1 tsp Bengali garam masala
- 4 medium size potatoes peeled and cut into half
- ½ cup coriander leaves finely chopped
- Mutton curry takes a little longer time to cook so I prefer to cook my mutton in a pressure cooker.
- Let us first marinade the mutton.
- Wash and clean the mutton pieces and transfer it to a large mixing bowl.
- Add salt, turmeric powder, red chili powder, ginger-garlic paste and mustard oil.
- Give it all a good mix, cover the bowl and keep the marinaded mutton in the refrigerator for atleast 6 to 7 hours or overnight for best results.
- Now let us prepare the curry
- Heat a pressure cooker add mustard oil.
- Heat the mustard oil to its smoking point and turns pale yellow in colour.
- Now add bay leaves, whole garam masala (cinnamon, cardamom and cloves) and onions.
- Saute on medium heat add salt, coriander powder, cumin powder, chili powder and saute for 2 minutes.
- We will not brown the onions we will fry them only till they turn translucent.
- Add ginger-garlic paste and saute for 3 to 4 minutes till the raw smell of ginger and garlic goes.
- Now add the marinaded mutton pieces.
- Mix well. Cook for 8 to 10 minutes on high heat.
- Keep stirring in between, the mutton will release a lot of water.
- Once the water from the mutton dries up add chopped tomatoes and mix well. Saute on medium heat for 5 to 6 minutes.
- Add the potatoes and saute on medium heat for 5 to 7 minutes.
- Once all the water from the mutton dries up add the potatoes and mix well.
- Saute on medium heat for 3 to 4 minutes stirring continuously.
- Now add 2 to 3 cups of water and mix well.
- Close the pressure cooker by securing the lid and putting the weight on top of the lid.
- Keep the heat on high. After the first whistle reduce the heat to low and let it cook for atleast 15 to 20 minutes on low heat.
- Turn off the heat after 20 minutes. Do not try to release the pressure from the pressure cooker, let the pressure be released on its own.
- Once the pressure is released check the mutton pieces if they are cooked or not. Incase the mutton pieces appear not cooked to satisfaction close the pressure cooker again and give 3 to 4 whistles more.
- If the mutton pieces are cooked add Bengali garam masala and garnish with coriander leaves.
- Mix well.
- Bengali Mutton Curry is now ready to serve enjoy with steamed rice, Luchi/poori or paratha.
Bengali garam masala contains cardamom, cloves and cinnamon in equal quantities, grind them all together in a coffee grinder to a fine powder.
I have used roughly chopped onions in this recipe as roughly chopped onions will give the curry a different consistency as opposed to finely chopped onions.
Keywords: bengali mutton curry