Slow-Cooked Bengali Mutton Curry with Garam Masala and Potatoes

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty Bengali mutton curry slow-cooked with whole garam masala, tender potatoes, and caramelized onions for a rich, warming meal. This Indian-inspired lamb recipe, ready in about 140 minutes, pairs Mutton chunks (bone-in), Mustard oil, Onions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 600 g Mutton chunks (bone-in)
• 3 tbsp Mustard oil
• 2 large Onions, thinly sliced
• 1 tbsp Garlic paste
• 1 tbsp Ginger paste
• 1 tsp Garam masala (whole)
• 2 Bay leaves
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 3 medium Potatoes, peeled and quartered
• 1.5 tsp Salt
• 2 cups Water
• 3 tbsp Fresh coriander leaves, chopped

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Instructions

1. Step 1: Heat 3 tbsp mustard oil in a large heavy-bottomed pot over medium heat until it shimmers, then add 1 tsp whole garam masala and 2 bay leaves; sauté for 1 minute until fragrant.
2. Step 2: Add 2 large thinly sliced onions and cook for 10-12 minutes over medium heat, stirring occasionally, until golden brown and caramelized.
3. Step 3: Stir in 1 tbsp garlic paste and 1 tbsp ginger paste, cooking for 2 minutes until the raw smell disappears.
4. Step 4: Add 600 g mutton chunks, 1 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp salt; sauté on medium-high heat for 5 minutes until the mutton is browned on all sides.
5. Step 5: Add 3 peeled and quartered medium potatoes and pour in 2 cups water; bring to a boil, then reduce heat to low and cover.
6. Step 6: Simmer gently for 1.5 to 2 hours, stirring occasionally, until the mutton is tender and the sauce thickens.
7. Step 7: Garnish with 3 tbsp chopped fresh coriander leaves before serving hot with steamed basmati rice or flatbread.