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The grandfather clock on the old living room wall just stopped striking 11. Its a lazy Sunday morning and you’ve just finished your Sunday breakfast with luchi, cholar dal and sandesh. Already the dining room is filled with the smell of kasha mangsho from the kitchen. Now, this feels like a dream. The special meals of Sunday will always be missed, now that I’m thousands of miles away from home.
Pathar mangsho (goat meat) can easily be classified as a comfort food as well as an exotic Bengali dish. Some would say, why such a rich and spicy food be called comfort food. The answer is in the meal, garam garam bhaat (warm white rice) with pathar mangsho (mutton curry) and a slice of gandoraj lebu (lime)– do you want anything else from this world?
Kolkata is always related to the wonderful rasogolla and sandesh it has produced for more than a century now. But, Kolkata is also famous for its goat meat curry. The mutton curry from Shyambazar’s Golbari is one of the best, or probably the best mutton preparation you can ever have. The rich and spicy dark mutton curry can easily be the highlight of your week.
Previously I had quite a disappointing result prearing mutton. Either it turned out chewy, and the second time I was engrossed in my TV series, and the mutton got burnt to the point where I had to use a knife to scrap out the pieces from the vessel. So, this time anxious and determined I set to prepare mutton. I marinated the mutton overnight and slow cooked it for almost a couple of hours. The results was just awesome!
Sunday Mutton Curry
- 2 lb goat meat
- For the marinade -
- ¼ cup sour yogurt
- 1 medium size onion, made to paste
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon dhaniya powder
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tablespoon mustard oil
- ½ teaspoon salt
- For the gravy -
- ½ cup grated raw papaya
- ½ medium size onion, slivered lengthwise
- 1 big size potato cut to quarters
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon dhaniya powder
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- ½ teaspoon granulated sugar
- 3 tablespoon mustard oil
- Salt to taste
- Warm water
- Mix all the ingredients except the turmeric, oil and salt of the marinade in a large glass bowl. Add the washed mutton pieces, and using your hand, coat the marinade evenly over the mutton. Add the turmeric and salt and give it another round of mixing. Pour the oil. Cover the bowl with a kiln film and marinate for at least 4 hours or you can also keep it overnight. Place it in the lower rack of your refrigerator
- Take out the mutton about an hour before yous start cooking, and bring it to normal temperature.
- Heat oil in a large wok. Coat the potatoes with a pinch of turmeric and salt and fry in that oil till the potatoes start to brown in places. Take the potatoes out and reserve for later.
- Put in the slivered onions in the same oil and saute till they start wilting. Add the sugar and fry till the onions are caramelized. Now, add the marinated mutton and stir to coat with the oil and onions. Add all the spices and grated papaya and give it a good stir.
- Increase the flame to high, and start reducing the marinade, stirring frequently. Make sure that the marinade doesn\'t stick to the bottom of the wok. The marinade will start to change color to a darker shade and so will the mutton.
- Once the marinade is almost dry and dark, pour in 2 cups of warm water and cover the wok with a lid. At this point, you can also transfer the mutton in a pressure cooker, and cook in it.
- If you are not using a pressure cooker, lower the flame to low and slow cook for almost 1 to 11/2 hour. Check in between.
- Depending upon the mutton, the cooking time varies. Pour warm water as and when required. Once, the mutton is half cooked, add the potatoes and cook till the potatoes are done.
- Serve hot with warm white rice or luchi.
Hot Tips – Mixing turmeric and salt together with the other spices in the marinade makes the mutton harder and it becomes a chewy when cooked. Papain, the enzyme release from raw papaya help to cook the mutton and make it softer. Also, the grated papaya gives an extra thickness to the gravy. The trick to cook mutton is to cook it over low flame.
Other Links – Mutton Curry from eCurry, Railway mutton curry from BongMom
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Very delicious recipe. I bought mutton from https://fipola.in/lamb-goat. I prepared mutton curry with your recipe. The other thing is that, I added lime juice of 2 spoons to that curry. I gives additional flavour. I had this curry with chapatti. Yummy taste. Please post more recipes.
Thanks for the kind words. Will definitely post more recipes
The mutton curry looks so delicious ! Just out of curiosity ,could I know the importance of adding raw papaya to the dish ?
Love your blog 🙂
Sorry I just saw it at the bottom of the post .
Very nice post. I definitely love this site. Keep it up!