Black pepper mutton curry

Morich Mangsho

A Bengali style mutton curry in a medium spicy gravy with the dominating flavor of black pepper.

Course Main Course
Cuisine Bengali, Indian
Keyword bengali recipes, bong connection, indraniwillteach, Mutton recipes, nonveg
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 3 person
Author indrani



  • 500 gm Mutton male goat
  • 2 peeled Onions
  • 5 to 6 big cloves garlic
  • 1 tbsp grated ginger
  • 2 tbsp black pepper powder
  • 4 to 5 Potatoes small peeled whole
  • 1/4 th cup mustard oil
  • 1/2 tsp turmeric
  • Salt to taste


  • 1 Lime
  • 1 tbsp mustard oil
  • a pinch of turmeric

Whole Spices

  • 1 cinnamon stick
  • 4 to 5 cardamom
  • 5 to 6 cloves
  • 1 tbsp black pepper whole
  • 1 bay leaf



  1. Marinate mutton pieces with lime juice and i tbsp mustard oil and turmeric for 1 hour.
  2. Grind onions into a paste.
  3. Grind ginger and garlic into a smooth paste.
  4. Heat the mustard oil in a deep pan.
  5. Fry potatoes till golden brown.
  6. Crush the whole spices coarsely .
  7. Add the whole spice in the hot oil on medium flame.
  8. Saute for seconds till the aroma fills the air  and then add the onion paste.
  9. Saute the paste in oil till in turns golden brown, then add ginger garlic paste.
  10. When the  spices are fried and black pepper powder.
  11. Add the marinated mutton
  12. Add the salt , mix and cover cook for
  13. Add the salt , mix and cover cook for 20 to 30 minutes ,till the fat melts and oil starts separating.

  14. At this stage add the potatoes ,mix

  15. Cook in a pressure cooker on slow flame for 30 to 45 minutes or without a cooker for 1 hour till the meat gets tender and is fall off bone consistency.

  16. Drizzle some lime juice and sprinkle some freshly ground black pepper and serve hot with rice.