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Kottayam Bengali Mutton 🇮🇳 Indian
Bengali mutton curry tempered Bengali-style with mustard oil and panch phoron: mutton cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 48 minutes.
Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🍖 Mutton 500 g, bone-in pieces 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🌿 Panch Phoron 1 tsp Optional extras 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Instructions 1 Marinate the mutton with turmeric, chili powder, salt and half the ginger-garlic for at least 20 minutes.
2 Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron.
4 Add the mutton, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 67 minutes.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Cook meat low and slow (or pressure-cook) until it is truly tender before finishing the gravy.
Kottayam Bengali Mutton
Time 108 min
Serves 3
Level Hard
Prep / cook 31 / 77 min Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🍖 Mutton 500 g, bone-in pieces 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🌿 Panch Phoron 1 tsp Optional 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Steps Marinate the mutton with turmeric, chili powder, salt and half the ginger-garlic for at least 20 minutes. Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron. Add the mutton, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 67 minutes. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
