Sunday Mutton Curry - BENGALI RECIPE - Playful Cooking (2024)

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)
• Potatoes
• Red onions
• Garlic
• Ginger
• Fresh green chili
• Mustard oil
• yogurt

Whole Spices:

• Bay leaf
• Green cardamoms
• Cloves
• Cinnamon stick

Spice powders

• Cumin seeds
• Coriander seeds
• Turmeric
• 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.

More Bengali Cuisine