Bengali Mutton Curry Robibarer Mangsho Sunday

Method

1. 1

   Marinate the mutton: Combine mutton with yogurt, ginger paste, garlic paste, red chilli powder, turmeric and salt. Marinate minimum 2 hours — overnight is better.

2. 2

   Heat mustard oil until smoking: Heat 4 tbsp mustard oil in a heavy pot until smoking. Reduce to medium-high.

3. 3

   Add whole spices: Add bay leaves, crushed cardamom, cloves and cinnamon. Sizzle 20 seconds.

4. 4

   Cook onions until golden: Add finely chopped onions. Cook 12 to 15 minutes until deep golden-brown.

5. 5

   Add ginger and garlic: Add ginger paste and garlic paste. Stir 2 minutes.

6. 6

   Add tomatoes: Add finely chopped tomatoes. Cook 6 to 8 minutes until soft and oil separates.

7. 7

   Add spice powders: Turn to low. Add red chilli powder, cumin powder, coriander powder and turmeric. Stir 3 minutes.

8. 8

   Add marinated mutton: Add the mutton with all its marinade. Cook on medium-high heat stirring for 10 minutes until the yogurt reduces completely.

9. 9

   Add potato and sugar: Add the halved potatoes and sugar. Add salt. Add 1 cup water. Bring to a boil. Cover and cook on medium-low heat for 45 to 50 minutes until mutton is completely tender.

10. 10

    Add garam masala and serve: Uncover. Cook 5 minutes to reduce gravy slightly. Add garam masala. Serve with steamed rice.

11. 11

    Note: Robibar er Mangsho (Sunday mutton) is one of the most deeply embedded food rituals of Bengali life — the Sunday mutton curry eaten with white rice is as much a cultural institution as it is a meal. In traditional Bengali households, the morning trip to the market to get fresh mutton on Sunday, the slow cooking through the morning, and the midday meal together as a family is a ritual observed for generations. The potato in the curry is mandatory — the Bengali mutton curry without potato is considered incomplete.