Search
    spicy curry
    Mutton Curry
    Bengali cuisine
    Intermediate
    For 2 people

    Spicy Bengali Mutton Curry with Red Chillies


    A spicy and fiery Bengali mutton curry, Lal Mirch Mangsho gets its heat from Sunrise Lal Mirch Masala. The mutton is slow-cooked in a gravy enriched with ginger, garlic, stock, and Bengali spices until meltingly tender. The distinctive punch of mustard oil adds to the bold flavours. Pair this curry with steamed rice for a satisfying meal that will warm you up from the inside.

    Ingredients

    • Sunrise Lal Mirch Powder

      2 tsp

    • Sunrise Meat Masala

      2 tsp

    • Whole Garam Masala (for tempering)

      as needed

    • Ginger-Garlic Paste

      2 tsp

    • Mutton (parboiled)

      400 g

    • Tomato Puree

      ½ cup

    • Bay Leaves

      2

    • Ghee

      1 tsp

    • Golden Fried Onions (for garnish)

      as needed

    • Sunrise Turmeric Powder

      1 tsp

    • Cashew Paste

      2 tbsp

    • Sunrise Mustard Oil

      30 ml

    • Onion (sliced)

      2 large

    • Salt

      to taste

    • Water/Stock

      as required

    Sunrise tip: For the most tender mutton, use a cut with some fat and bones, and cook it covered on low heat until the meat falls off the bone.

     

    Steps

    Step 1: Prepare the Tempering

    Time: 15 minutes

    Heat Sunrise Mustard Oil in a kadhai or wok, and add whole garam masala, sliced onions, and fry on medium heat until lightly browned.

    Add ginger-garlic paste and stir-fry until fragrant.

     

    Step 2: Add Tomatoes and Spices

    Time: 15 minutes

    Add the tomato puree and cook until the tomatoes turn mushy.

    Now, add Sunrise Turmeric powder, salt, Sunrise Meat Masala, Sunrise Lal Mirch powder, cashew paste and stir for a few minutes.

     

    Step 3: Add the mutton

    Time: 10 minutes

    Gently slide the parboiled mutton pieces into the pan. Stir well and cook on high heat for 10 minutes until the meat is lightly seared.

     

    Step 4: Add water/stock and cook

    Time: 20 minutes

    Lower the heat and splash in some water or stock, a little at a time. Keep stirring.

    Cover and simmer on low heat for about 15 minutes or until the mutton is tender. Stir occasionally and add a splash of water if needed.

     

    Step 5: Finish and serve

    Time: 5 minutes

    Uncover the lid, add a dollop of ghee and golden fried onion, and serve hot with steamed rice.

     

    Goes Best With

    • Side Dish: Aloo Posto (potatoes with poppy seeds), Begun Bhaja (fried eggplant slices)

    • Bread: Luchi (deep-fried puffed bread)