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Morich Mutton (Bengali Spicy Mutton Curry)

Recipe by Pradiptaa on InstagramAdded 5 November 2026.

30 minutes to prep, 1 hour to cook. Morich Mutton is a fiery Bengali mutton curry bursting with mustard oil, aromatic spices, and a tangy curd‑based marination. The layered tempering and dry roasted spice mix give it deep, complex flavor, making it perfect for a hearty family dinner.

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Method

  1. Marinate the mutton with mustard oil, curd, ginger, garlic, turmeric powder, black pepper powder, and salt; let it rest for at least 30 minutes.

  2. Heat mustard oil in a pressure cooker, add whole spices (bay leaves, green and black cardamom, cinnamon, cloves, and black pepper) for tempering.

  3. Add sliced onions and sauté until golden, then stir in Kashmiri red chilli powder, green chilli paste, whole garlic bulbs, and piper chaba sticks.

  4. Add the marinated mutton to the pot, mix well, and sprinkle the dry roasted spice mix; pressure cook until the meat is tender.

  5. Finish the curry by adding nutmeg, cumin seed, coriander, and additional black pepper; simmer for a few minutes to blend flavors.

  6. Serve hot with rice or Indian bread.

Tips while you cook

Marinate before cooking
Allow the mutton to rest in the mustard‑oil, curd, ginger, garlic, turmeric, black pepper and salt mixture for at least 30 minutes.
Temper whole spices first
Heat mustard oil and add the whole spices (bay leaves, cardamom, cinnamon, cloves, black pepper) before any other ingredients.
Sauté onions to golden
Cook the sliced onions in the tempered oil until they turn golden before adding chilies and garlic.
Brief final simmer
After pressure cooking, add nutmeg, cumin, coriander and extra black pepper, then simmer for a few minutes.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Pradiptaa’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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