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Eid Recipe: breaking the fast with Mizan’s Bengali Mutton Curry 

Eid Mubarak! This Eid Recipe shared by City Harvest’s Miz is a family favourite to break the fast during Ramadan & makes a great Eid recipe.

“What Bengali’s eat to break fast for Ramadan, mainly consists of rice & some sort of a curry, mainly lamb or mutton curry with potatoes.”

MIzanur Rahman

City Harvest Warehouse Volunteer Coordinator

Mizan’s Bengali Mutton Curry

Ingredients (makes approximately 5-6 servings)

So in regards to a Bengali lamb curry, the ingredients we use are below

·      3 big or 5 medium Potatoes

·      3 big or 5 medium Onions

·      1 Tbsp. Ginger Paste

·      1.5 Tbsp. Garlic Paste

·      Green Chili

·      100g Plain curd

·      5 Tbsp. Mustard Oil

·      1 Tsp. Ghee

whole spices for tempering

·      Bay Leaves

·      Dried Red Chilies

·      1-inch Cinnamon stick

·      Green Cardamom


·      2 Tsp. Kashmiri Red Chili Powder

·      1 Tsp. Cumin Powder

·      1 Tsp. Coriander Powder

·      1 Tsp. Turmeric Powder

·      1 Tsp. Bengali Garam Masala Powder

·      1 Tbsp. Sugar

·      1 Tsp. Salt or to taste


        2.    Then, marinate the mutton chunks with 2 tablespoons of Mustard oil and half of the Kashmiri Red Chili Powder, Cumin Powder, Coriander Powder, Turmeric Powder, Bengali Garam Masala Powder, Sugar, Salt, and curd.

        3.    Next, peel the potatoes and cut them in half. Sprinkle a little salt and turmeric powder on the potatoes and coat them evenly.

        4.    Finely chop the onions. Heat oil in the pressure cooker and start frying the potatoes.

        5.    Once they are fried to a golden color, strain them from the oil.

        6.    Temper the oil with Bay leaf, dried red chili, cinnamon stick, and green Cardamom.

        7.    Add the remaining sugar and cook until it caramelizes.

        8.    Then, add the chopped onions and fry until they become translucent.

        9.    Now, add the ginger and garlic paste, as well as sliced green chili, and cook until the raw aroma of the spices dissipates.

        10. Add the remaining Chili powder, coriander powder, and cumin powder, followed by sugar and salt.

        11. Mix everything thoroughly and cook for a few minutes.

        12. Combine the marinated mutton chunks and marinade in the cooker, ensuring they are thoroughly mixed.

        13. Cook over low heat for approximately 7-8 minutes, stirring vigorously. In the meantime, bring 5 cups of water to a boil.

        14. Next, place the fried potatoes on top of the meat and pour boiling water into the cooker until the meat and potatoes are completely submerged.

        15. Cover the cooker with the lid and secure the vent weight.

        16. Cook over low heat until one whistle is released.

        17. Then, increase the heat to medium and wait for at least 5 more whistles.

        18. Once the pressure has fully released, turn off the heat and carefully remove the lid.

        19. Sprinkle Bengali Garam Masala Powder over the curry and add ghee, stirring to combine.

        20. Serve the simple Bengali mutton curry hot with steamed rice.

        Don’t have a pressure cooker? 

        Not to worry – Cristina makes this curry in the video below in an ordinary stovetop pot. It just means that it will take longer to cook the curry and tenderise the meat. We recommend allowing it to simmer on a low – medium heat for about 3 hours. Using a slow cooker / pressure cooker is a more economically efficient option. 

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