This Bengali-style mutton curry is rich, spicy, and full of flavour. The mutton is first marinated in yogurt and spices, then slow-cooked with potatoes and aromatic whole spices. It is perfect for a hearty lunch or dinner and tastes best with rice or roti.
Ingredients
For marination
350 gm mutton
½ cup yogurt (curd)
1 tbsp ginger-garlic paste
1 tbsp mustard oil
For the curry
1 tsp mustard oil
1 bay leaf
1–2 black cardamoms
1–2 green cardamoms
1 cinnamon stick
2–3 cloves
2–3 dry red chillies
A pinch of sugar
1 cup chopped onions
1 tsp chopped ginger
1 tsp chopped garlic
1–2 small potatoes, chopped
½ tsp turmeric (haldi)
1 tsp red chilli powder
Salt to taste
1 tsp coriander powder
1 tsp garam masala
Ghee as needed
Green chillies as needed
Water as needed
How to Make Bengali-Style Mutton Curry
Wash the mutton pieces well.
In a bowl, mix the mutton with yogurt, ginger-garlic paste, and mustard oil.
Keep the mutton in the fridge for 2–3 hours
Heat mustard oil in a kadhai (pan). Add bay leaf, cardamoms, cinnamon, cloves, dry red chillies, and a pinch of sugar. Let them crackle.
Add chopped onions and fry until they turn golden brown.
Add chopped ginger, garlic, turmeric, red chilli powder, salt, and coriander powder. Cook the spices well.
Add the marinated mutton and potatoes. Cook for 5–6 minutes while stirring.
Add enough water, cover the pan, and let it cook on low heat for 30–40 minutes until the mutton becomes soft and tender.
Sprinkle garam masala, add green chillies, and drizzle a little ghee on top for extra flavour.
Serve hot with rice or roti and enjoy.