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Classic Mutton/ Lamb Stew Made Like Bengali’s (Bengali Man

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“West Bengal is a state in India, which is full of culture and mouthwatering culinary delights. A Bengali mutton curry is a gastronomic delight. In fact it is a mutton stew, which is to absolutely die for. This one can never fail the tasting critics too :)”
1hr 35mins

Ingredients Nutrition


  2. Blend together the ginger, garlic and approximately 100 gm onion.
  3. Mix the meat with onion, ginger, garlic paste, turmeric, chili powder, salt and 2 tbsp mustard oil.
  4. The meet marinated for 45 mins to an hour.
  6. Finely chopped the remaining onion.
  7. Peel the potatoes and cut in quarters, or else keep them whole if not too large.
  8. Heat the remaining mustard oil in a pressure cooker.
  9. Fry the chopped onion till crisp and golden brown.
  10. Drain oil from the fried onions and keep aside.
  11. Lower the flame and add the sugar. Keep stirring till all the sugar is dissolved and the oil turned red.
  12. Add the cardamon, cinnamon and bay leaves and fry for half a minute.
  13. Add the meat and marinade and fry on a high flame till the spices are all fried and the oil separates.
  14. When frying this entire marinate and meat, add 3 to 4 tbsp warm water to prevent sticking to the sides.
  15. This will take about 30 to 35 minutes.
  16. Add the potatoes and warm water.
  17. Check and adjust the seasoning.
  18. Take all of this in a Pressure cooker on a low flame, and wait for the 3rd whistle. Turn off the flame and keep the lid on till the pressure reduces on its own.
  19. Open the lid and check the tenderness of the meat. If you need it to be more tender, you can turn on the heat and wait for 1-2 whistle (generally 3 whistles work fine for me).
  20. PS: If a Pressure Cooker is not available, then it needs to be slow cooked in a casserole on medium flame for 1 and half hour with a closed lid, and check if the meat is tender. Garnish with the fried onions (kept aside initially) and serve with hot rice. Enjoy!

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