Mutton Nuna Gosht is a quintessential Bengali mutton preparation that relies on just four key ingredients — mutton, mustard oil, curd, and salt — to create a hearty, flavoursome curry. The slow-cooked mutton turns meltingly tender, with the heat allowing the meat to absorb the distinct pungency of the mustard oil and the slight tang of the curd. Serve steaming hot with plain rice for a fulfilling meal.
Sunrise tip: Using only salt to season this curry allows the inherent taste of the mutton and the distinct fragrance of the mustard oil to shine through.
Time: 10 minutes
In a pressure cooker, add the mutton pieces and salt. Turn the stove on at medium flame and move the mutton pieces around to evenly distribute the salt. Then, close the lid of the cooker and continue cooking on medium heat till the cooker lets out four whistles. This way, the water from the meat will be released, tenderising the meat through pressure cooking.
Time: 5 minutes
Heat the mustard oil in a heavy-bottomed pan until it reaches its smoking point and you see faint wisps of smoke. Immediately reduce the heat to medium.
Time: 5 minutes
Tip the braised mutton into the hot oil and sear the pieces on medium-high heat. Keep stirring the pieces around to brown the mutton evenly on all sides.
Time: 25 minutes
Once the mutton is well-seared, add the Sunrise Red Chilli and Sunrise Kashmiri Mirch powders. Saute the pieces well to evenly distribute the spices. Then add the curd and mix well for 1-2 minutes so it forms an even gravy, with the chilli powders mixed in well. Then, cover with a lid, turn down the stove to medium heat, and let the mutton pieces cook for 5-10 minutes.
Time: 5 minutes
Remove the lid and check the consistency of the gravy, letting it cook longer if it is too watery. Once satisfied with the consistency, remove the pan from the stove and serve, garnishing with chopped coriander leaves.
Accompaniment: Plain basmati rice, pulao, roti, roomali roti, or luchi.