I grew up with the ritual of Sunday Mutton Curry, often prepared by my Dad. Simmering slowly in a heavy pot until the meat falls off the bones and the entire house is filled with rich aromatic flavor of mutton and spices.
Sunday Mutton Curry is most Bengali family’s Sunday ritual. It is prepared with goat meat.
It’s rustic, not overly spiced and the meat doesn’t even need any long hours of margination.
You can definitely prepare it in Instapot/electric pressure cooker or in a regular pressure cooker. I however prefer slow cooking it in my casserole. Slow cooking mutton curry enhanced the flavor of the meat and brings out that rich color.
Ingredients for Sunday Mutton Curry:
- Mutton (with and without bones)
- Red onions
- Fresh green chili
- Mustard oil
- Bay leaf
- Green cardamoms
- Cinnamon stick
- Cumin seeds
- Coriander seeds
- Chili powder
- Bengali Garam Masala – Link to the recipe
Sunday Mutton curry is a Bengali style Mutton Masala or Mutton Curry and is a traditional Mutton recipe that includes potatoes.
Meat and potatoes always work together perfectly and in this Indian Mutton Curry, the potatoes make the gravy creamy. As the potato cooks with the goat meat, some of it breaks down forming a thick gravy.
STEPS for the ONE POT CURRY
- Heat the mustard oil to a smoking point and fry the big chunks of potatoes just for while. Then take if off to be used later.
- To the pan add the whole spices, onion and garlic ginger. KEY STEP for any mutton or chicken dish is to brown the onion nicely. It will add a sweetness and will give that rich color.
- Then the powdered spices go in mixed with litter water. Mixing spices with water avoids it from getting burnt.
- Add the yogurt followed by the mutton pieces. Stir around and cook for a while.
- Then pour the water and let it simmer for about 1 hr (depending on the size of the meat, it might take more or less time)
- Once the chicken in cooked, I add the green chili and Bengali Gorom Moshla.
What is Bengali Gorom Moshla?
Bengali Gorom Moshola is different from the regular Indian Garam Masala. The Bengali version requires only three whole spices and it’s very mildly spiced. Here is the recipe link. You cannot find it in any stores.
You can definitely prepare the dish in Instapot/ Electric pressure cooker or any regular pressure cooker.
The Spice level of this Indian Mutton Curry:
I add whole green chili trimmed at the end, which gives the aroma but doesn’t make it hot. If you prefer it spicier, finely chop the green chili along with the garlic and ginger.
Can you prepare Sunday Mutton Curry with lamb?
YES! The taste will be different, and my guess is also the cooking time. Goat meat is tougher and so it takes more time to cook. Lamb has more fat but is softer and most people don’t enjoy the fatty smell of lamb.
Traditionally this special Sunday meat curry is prepared with goat meat only and so is all other Bengali style mutton dishes.
But if lamb is all you like and can find, definitely go ahead and try with that.
Sunday Mutton Curry
- 1 lb goat meat (with bones in and without bones)
- 1 big red onion (10.86 oz)
- 5 garlic cloves
- 1 inch ginger
- 3 green chilies
- 4 bay leaves
- 1 big potato (7.85 oz)
- 1 cinnamon stick
- 4 green cardamoms
- 1 teaspoon coriander powder
- 6 cloves
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- ⅓ cup thick yogurt
- 2 tablespoons mustard oil
- 1 teaspoon Bengali Gorom Moshola (RECIPE LINK in NOTES BELOW)
- 2 and ½ teaspoon salt
- 1 and ¼ teaspoon turmeric powder
- 1 teaspoon sugar
- Peel the potato and cut into big chunks. Sprinkle ½ teaspoon salt and ¼ teaspoon turmeric and give a massage. Keep it aside while you prep rest of the things.
- Thinly slice the onion. Finely chop the garlic and ginger. If you want spicy curry, finely chop the green chili. If you want the curry mildly spiced, then leave the green chili whole to be added later.
- In a bowl add the spice powder along with rest of the turmeric powder. Pour little water and give a whisk.
- Place a heavy bottom pan in medium heat. Pour the mustard oil and let it reach a smoking point. You should see smoke coming out of the pan.
- Carefully add the potato chunks and cook for 2 minutes. Then remove it and keep aside to be used later.
- To the same pan, add the sugar to the hot oil. This helps to add a gorgeous color to the dish. Add the whole spices and stir around for few seconds.
- Scatter the onion, garlic, ginger along with 1 teaspoon salt. Brown the onion for about 10 minutes then add the spice paste. Stir it around for 3 minutes.
- Add the mutton cubes and cook for 5 minutes.
- Whisk the yogurt until it’s smooth and add it to the pan. Mix it around.
- Add the potatoes, pour 5 cups water and 1 teaspoon salt. At this point, you can transfer it to a Instapot or pressure cooker and pressure cook. Or cover the pot and let it slow cook for about 1 hr or until the meat is cooked through.
- Finally add the whole green chili if you haven’t added it before. Sprinkle the Bengali Gorom Moshola and cook for 5 minutes.
- Enjoy it warm with steamed white rice!
onion nicely. It will add a sweetness and will give that rich color. 3. Bengali Gorom Moshola is different from the regular Indian Garam Masala. The Bengali version requires only three whole spices and it’s very mildly spiced. Here is the recipe link. You cannot find it in any stores.