Sunday Mutton Curry

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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?

Goat Curry

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

Indian, Side, Comfort food, Bengali recipe, Authentic bengali recipe, Bengali cuisine, Mutton curry, Goat meat, Bengali mutton curry, Sunday mutton curry, Bangla recipe
Cooks in    Serves 4
  • 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.

Golbarir Mangsho

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 LinksMutton Curry from eCurry, Railway mutton curry from BongMom

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Chicken Korma – Guest Post

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Poila Baisakh, Bengali new year is just a day to go. You all should have many plans for this new year. We at CLB though of celebrating it in our own way. A new recipe for Poila Baisakh. It is shared by Nusrat Azimuth Suborna of Myself Nusrat. Suborna is new to blogging, but you’ll have fun browsing through her blog with loads of appetizing food photographs. And, here’s her take on chicken korma in her own words.

Legendary ‘Chicken Korma’ is a Mughlai delicacy from Hyderabad, India. But my Bangladeshi Grandma has her own version. She would care a damn about korma rules. Because her version is ruled by magic 🙂

Grandma’s almighty-creamy-pillowy-lovely-light almost all-white ‘Chicken Korma’ shall live forever as a ‘Hall of Fame’ in our family 🙂

Chicken Korma

Making ‘Chicken Korma’ is an art that requires precision and skill (which I don’t have like my Grandma) and I guess, it would take me a light year to replicate her flavorful, tasty as well as visually appealing Korma. Keeping in mind that it’s humanly impossible to give it the exact same heavenly texture, exact same mild heat, exact same intense aroma, I gave it a try for the first time.

Chicken Korma

Indian, Side, Chicken recipe, Chicken korma, Bengali chicken recipe
   Serves 2
  • 1 lb chicken, skinless and with bone or boneless
  • 3 garlic cloves, grated
  • 1 inch ginger, grated
  • 1 large size onion
  • 2 green chilies
  • 6 to 7 Almonds, blanched and skin removed
  • 6 to 7 Cashews
  • 1 tablespoon white poppy seeds
  • 3/4 cup plain, flavorless yogurt
  • 1/2 cup milk
  • 1 teaspoon freshly cracked white pepper
  • 2-3 green cardamoms
  • 4 tablespoons ghee/ cooking oil
  • Salt to taste
  • Marinate the chicken with yogurt, salt, garlic and ginger and let it rest overnight in the refrigerator.
  • With the help of a blender, puree the hell out of onion and green chilies.
  • Next, blend the cashew, almond and poppy seeds to a fine paste.
  • In a deep pan, add 2 tablespoons of ghee and bring it to heat. Add green cardamoms and let it release the flavor. This should take about 2 seconds. Add onion puree to the wok/pan, add a pinch of salt and cook at a medium heat for about 3 to 4 minutes.
  • Add the marinated chicken and continue cooking for about 5 minutes until the chicken is partially cooked through. Add freshly cracked pepper.
  • Continue cooking in medium heat until the oil starts to separate.
  • Add milk. Cook for 10 minutes with the lid on.Check for salt and once the chicken is cooked through, switch off the heat.
  • Serve with rice or your choice of bread.

Chicken Korma bangladeshi style

Don’t forget to enter for a chance to win 4 different simmer sauces from Saffron Road Food. Click the image to know the rules.

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Poila Baisakh Special – Kumro Fuler Vada

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Kolkata Knight Riders vs Deccan Chargers – it’s the IPL match today at Eden gardens, Kolkata, and am on way to watch it. After a long gap of 15 years, I am going to watch a match at Eden. The mishap in ‘96 World Cup semi finals compelled me to stop going to cricket grounds. But, a box ticket and the idea of sitting close to King Khan (read Shah Rukh Khan) compelled me to give it a shot.

Its Monday and probably most house holds stick to the no non-veg on Monda regimes, so thought of picking up a vegetarian recipe for today, an authentic Bengali recipe for Paila Baisakh series (check out the Tel Koi in this series) – fritters of pumpkin flower (kumro ful) is one of the most special vadas in Bengali cuisine. The flower dipped in a batter of gram flour with its crunchy yet smooth taste appeals to everyone.


  • · A dozen pumpkin flowers
  • · ¼ cup tablespoon rice flour
  • · ½ cup gram flour
  • · 1 teaspoon nigella
  • · 1 tablespoon mustard oil
  • · Sunflower oil for deep frying


  • · Take out the anther from the flowers and wash well
  • · Mix all the ingredients except the oil for frying with 2 cups of water. The batter should be runny
  • · Heat the oil in a frying pan or wok
  • · Dip each flower in the batter and deep fry separately
  • · Once done, wrap the flowers with a kitchen paper to absorb the extra oil
  • · Serve hot with rice and dal

Check for more Bengali style bara (vada) – Bombay Duck fritter, Macher Dimer Vada

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