In a typical Bengali household, no Sunday is complete without a regal dish of mutton. If you have been preparing mutton curry with the same recipe that you always have, it may be time to try new ones this week! Although the classic Kosha Mangsho will never go out of favour, these unusual dishes featuring your favourite meat will be sure to win you over. Just give them a try and see!

Sprinkle lemon juice and red chilli powder on to some boiled mutton. Heat mustard oil in a pan. Pour the onion, ginger and garlic juice on the mutton, and knead together till marinated. Add the chopped raw onions into the hot oil and fry. Next, add some salt and the chopped garlic. Then split two green chillies and add to the chopped tomatoes and chopped green chillies. Fry lightly. Add the marinated mutton pieces. Fry until golden and some gravy has formed. Add some ghee. Remove from pan and keep in a serving dish. Garnish with coriander and lemon slices. Serve piping hot on a bed of steaming Basmati rice!

Fry chopped garlic, ginger, and sliced onions in refined oil. Add some tomato sauce, boiled and minced mutton, salt, and red chilli paste. Then, add boiled chickpea lentils, salt, chopped coriander, peas, chopped red and green chillies, diced and boiled potatoes, and cornflour. Mix well. Shape into patties and fry in some more refined oil. Serve on a platter with a fresh salad.

To make this, marinate boiled mutton flanks with green papaya paste, mutton stock, dried and roasted red chilli paste, salt, beetroot paste, turmeric powder, cumin powder, red chilli powder, coriander powder, garam masala and Nawabi mutton masala. In a pan, heat refined oil and ghee. Add grated beet, fried onion paste, garlic paste, turmeric, red chilli powder, cumin powder, salt to taste, split green chillies, and sugar to taste. Cook on a flame till reduced and add the marinated mutton, mutton stock, rose water, chickpea flour. Stir well. When the oil starts to separate, you’ll know the dish is ready!

Heat refined oil and ghee in a pan. Add a bay leaf and whole dried chillies. Pick out some of the dried chillies and keep aside. Add some sliced onions and tomatoes, garlic paste, ginger paste, pasted raisins, cashew butter, green chilli paste, chilli powder, turmeric, and cumin powder to the pan and cook till reduced. Add whipped plain yoghurt, mutton stock, sugar to taste, salt, rose water, keora and boiled mutton. Cook till the oil starts separating, and then add garam masala powder, and stir well. Remove from the flame and transfer on to a plate. Garnish with the chillies kept aside. Serve with sliced onions and tomatoes.

Heat oil and ghee in a frying pan, sprinkle in a bit of sugar, chopped onions and garlic, boiled mutton pieces, salt, coriander powder, cumin powder, turmeric powder, red chilli powder, and a little water, and stir. Add boiled split bean sprouts and mash well. Add chicken stock, chopped green chillies, fenugreek seeds, fresh cream, chopped coriander leaves and cook. Remove from heat and ladle onto a dish. Plate along some sliced onion and grate a bit of cheese over the tadka. Garnish with whole red chillies and serve.

Which of these unique mutton recipes will you try first? Let us know with your comment below.

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