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    Mutton
    Bengali
    Mangsher Bhuna
    Intermediate
    For 4 people

    Mangsher Bhuna Recipe: Spicy and Aromatic Bengali Mutton Curry


    Mangsher Bhuna is a classic Bengali mutton curry where the meat is slow-cooked in a rich, spicy gravy of caramelised onions, ginger-garlic paste, ripe papaya and aromatic spices. The ripe papaya works as a meat tenderiser while the Sunrise spices infuse deep flavours. Mangsher Bhuna tastes best with hot luchi or pulao.

    Ingredients

    • Mutton (cut into medium pieces)

      1 kg

    • Sunrise Haldi Powder

      1 tsp

    • Sunrise Lal Mirch Powder

      1 tsp

    • Sunrise Garam Masala Powder

      1 tsp

    • Sunrise Jeera (cumin seeds)

      1 tbsp

    • Sunrise Meat Masala

      2 tbsp

    • Onions (finely chopped)

      2 large

    • Garlic paste

      3 tbsp

    • Ginger paste

      3 tbsp

    • Green chillies (slit)

      4

    • Ripe papaya (grated)

      1/2 cup

    • Yoghurt

      1/2 cup

    • Mustard oil

      1/4 cup

    • Salt

      to taste

    • Sugar

      a pinch

    • Hot water

      2 cups

    Sunrise tip: For a richer taste, sauté the mutton pieces in mustard oil till they turn golden brown before adding to the spice mix. This bhuna process seals in the juices.

     

    Steps

    Step 1: Cook the Mutton

    Time: 15 minutes

    In a pressure cooker, add the mutton pieces, 1/2 tsp salt, 1/2 tsp Sunrise Haldi Powder and 1 cup water. Pressure cook for 2-3 whistles until the mutton is almost done. Open the lid, remove the mutton pieces and set aside. Reserve the stock.

     

    Step 2: Prepare the Onion Paste

    Time: 10 minutes

    In a pan, heat 2 tbsp mustard oil. Add 1 chopped onion and fry on medium heat until soft and caramelised. Remove from heat, let it cool and grind to a smooth paste. Set aside.

     

    Step 3: Roast and Grind Jeera

    Time: 5 minutes

    Dry roast the Sunrise Jeera seeds in a pan until fragrant. Remove from heat, let it cool and then grind to a fine powder. Set aside.

     

    Step 4: Marinate the Mutton

    Time: 5 minutes

    In a bowl, add the cooked mutton pieces, caramelised onion paste, raw onion paste, grated papaya, garlic paste, ginger paste, salt, yoghurt, Sunrise Haldi Powder, Sunrise Lal Mirch Powder, and Sunrise Meat Masala. Mix well to coat the mutton evenly. Add 1 tbsp mustard oil and mix again.

     

    Step 5: Cook the Mangsher Bhuna

    Time: 35 minutes

    Heat remaining mustard oil in a kadai or wok. Add the raw onion paste and fry for 2-3 minutes. Add a pinch of sugar and mix until it melts.

    Add the marinated mutton and cook on high heat for 5 minutes, stirring continuously. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.

    Add 1 cup hot water and the reserved mutton stock. Mix well, cover and cook for another 10 minutes until the mutton is tender and the oil separates on top.

    Open the lid, add Sunrise Garam Masala powder and roasted jeera powder. Mix well and cook uncovered for 2-3 minutes more.

     

    Step 6: Garnish and Serve

    Time: 5 minutes

    Transfer the Mangsher Bhuna to a serving bowl. Garnish with slit green chillies and serve hot with luchi, roti, pulao or steamed rice. Enjoy your spicy Bengali mutton curry!

     

    Goes Best With

    • Side Dish: Aloo Posto, Begun Bhaja

    • Rice/Roti: Gorom Bhat, Luchi, Radhaballavi