Sunday Mutton Curry

Ingredients

• 454 g (1 lb)goat meat, bone-in and boneless pieces
• 308 g (10.86 oz)large red onion
• 5garlic cloves
• 2.5 cm (1 inch)ginger
• 3green chillies
• 4bay leaves
• 223 g (7.85 oz)large potato
• 1cinnamon stick
• 4green cardamom pods
• 1 teaspoonground coriander
• 6cloves
• 1 teaspoonchilli powder
• 1 teaspoonground cumin
• 80 ml (⅓ cup)thick yoghurt
• 30 ml (2 tablespoons)mustard oil
• 1 teaspoonBengali garam masala
• 2½ teaspoonssalt
• 1¼ teaspoonsground turmeric
• 1 teaspoonsugar
• 1.2 litres (5 cups)water

Instructions

1. 1

   Season the potato

   Peel the potato and cut it into large chunks. Sprinkle over ½ teaspoon of the salt and ¼ teaspoon of the turmeric, rub them over the pieces, and set aside while you prepare the other ingredients.

2. 2

   Prepare the aromatics

   Thinly slice the onion and finely chop the garlic and ginger. For a hotter curry, finely chop the green chillies; for a milder one, leave them whole to add later.

3. 3

   Mix the spice paste

   Put the ground coriander, chilli powder and cumin in a bowl with the remaining turmeric. Add a little water and whisk to make a paste.

4. 4

   Heat the oil

   Set a heavy-based pan over a medium heat. Add the mustard oil and heat until it reaches smoking point and smoke is visible.

5. 5

   Fry the potato

   Carefully add the potato chunks to the hot oil and cook for 2 minutes. Lift them out and set aside for later.

6. 6

   Toast the whole spices

   Add the sugar to the same hot oil, then add the whole spices and stir for a few seconds.

7. 7

   Cook the onion

   Add the onion, garlic and ginger with 1 teaspoon of salt. Brown the onion for about 10 minutes, then add the spice paste and stir for 3 minutes.

8. 8

   Brown the meat

   Add the mutton pieces and cook for 5 minutes.

9. 9

   Stir in yoghurt

   Whisk the yoghurt until smooth, add it to the pan and mix it through.

10. 10

    Simmer the curry

    Return the potatoes to the pan, pour in 1.2 litres (5 cups) of water and add 1 teaspoon of salt. Either transfer the mixture to an Instant Pot or pressure cooker and cook under pressure, or cover the pan and slow-cook for about 1 hour, until the meat is cooked through.

11. 11

    Finish with spices

    If you left the green chillies whole, add them now. Sprinkle in the Bengali garam masala and cook for 5 minutes.

12. 12

    Serve the curry

    Serve warm with steamed white rice.

What is Sunday mutton curry?

This Bengali-style curry brings goat meat together with potatoes, whole spices and a yoghurt-enriched gravy. Mutton curry is a familiar home-cooked dish across South Asia, with recipes varying from household to household.

Here, the meat simmers slowly with browned onion and a blend of ground and whole spices. The method’s fried potato and final addition of Bengali garam masala help give the curry its distinctive finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 46g protein, 30g carbs, 11g fat.

The goat provides most of the protein, while the potato and rice served alongside contribute much of the meal’s carbohydrate. Mustard oil and yoghurt supply fat, with the meat contributing some as well. Pair a portion with vegetables and a moderate serving of rice for a more balanced plate.

Choosing the meat

Bone-in pieces: These add depth to the cooking liquid as they simmer. Trimmed boneless pieces can be included too, as the ingredient list suggests.

Even pieces: Cut the meat into reasonably similar-sized chunks so they cook at a similar pace. The recipe’s doneness cue is meat cooked through.

Building the spice base

Whole spices: Bay leaves, cinnamon, cardamom and cloves are stirred briefly in the oil to release their aroma. Keep them moving so they do not sit too long in the hot pan.

Ground spices: Whisking the coriander, chilli, cumin and remaining turmeric with a little water makes a paste that is easier to stir evenly into the browned onion.

Mustard oil: Heat it until smoking as directed, then take care when adding the potatoes. The oil is very hot at this point.

Getting the yoghurt smooth

Whisk the yoghurt before adding it to the pan to break up lumps. Stir it into the meat mixture so it blends into the spiced gravy.

If the yoghurt is very cold, letting it stand briefly while you prepare the other ingredients can help it mix more smoothly.

Slow simmer or pressure cook

Stovetop: Cover the pot and simmer for about 1 hour, checking that the meat is cooked through. The recipe does not specify a pressure-cooking time, so follow the guidance for your cooker.

The curry needs enough time for the meat to become tender and the flavours to mingle. If using the stovetop method, keep the pot covered as it cooks.

Potato and chilli choices

Potato: Salt and turmeric season the chunks before they are briefly fried. They go back into the pan for the simmer, where they soften in the gravy.

Green chillies: Chop them at the start for a hotter curry, or leave them whole and add them near the end for a milder result. Adjusting how the chillies are cut changes how much heat spreads through the dish.

Serving the curry

Steamed white rice is the suggested accompaniment and works well for soaking up the gravy. Serve the curry warm, making sure each portion gets meat, potato and sauce.

A simple vegetable side can add contrast to the rich, spiced gravy without competing with it.

Recipe notes & tips

• Cut the potato into large chunks so it holds its shape during the simmer.
• Keep the whole spices moving when they hit the oil, as they need only a few seconds.
• Stir the spice paste for the full 3 minutes so it cooks into the onion mixture.
• Whisk the yoghurt until smooth before adding it to the pan.
• Leave the green chillies whole if you want a milder curry.
• Use the meat being cooked through as your cue to finish the slow simmer.

Variations

• Adjust the heat: Leave the chillies whole for a milder curry or chop them for more heat.
• Use boneless pieces: Replace some or all of the bone-in goat with boneless goat pieces.
• Choose a pressure cooker: Follow your cooker’s instructions in place of the stovetop simmer.
• Serve with rice: Keep to the suggested steamed white rice for a classic pairing.
• Add vegetables at the table: Serve a simple vegetable side alongside the curry.

Common mistakes to avoid

• Crowding the potato: Fry it in batches if needed so the chunks can cook in the hot oil.
• Burning the whole spices: Stir them for only a few seconds before adding the onion mixture.
• Lumpy spice paste: Add water gradually and whisk until the ground spices are smooth.
• Adding unwhisked yoghurt: Whisk it smooth first so it blends more evenly into the curry.
• Guessing the simmer: Cook until the meat is cooked through rather than relying on the hour alone.
• Over-chopping the chillies: Keep them whole if you want their heat to be less pronounced.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the gravy has thickened.

Frequently asked questions