why make this recipe
This mutton curry with potatoes is warm, simple, and full of flavor. It uses common spices and easy steps. You get tender mutton, soft potatoes, and a rich gravy. It is a good meal for family dinners and guests.
introduction
This recipe makes a hearty curry with bone-in mutton and potatoes. The curry is spiced but not too strong. You can cook it in a pressure cooker to save time or in a heavy pot if you prefer. For a simple side idea, try a baked potato side like baked potatoes with crispy broccoli and bacon.
how to make Mutton Curry with Potatoes
Follow the steps below to cook the curry. Use a heavy-bottomed pot or a pressure cooker for best results. Cook on medium heat and check seasoning as you go.
Ingredients :
500g mutton (bone-in, cleaned), 2 medium potatoes (peeled & halved), 2 large onions (finely sliced), 2 medium tomatoes (chopped), 1 tbsp ginger-garlic paste, 2 green chilies (slit), 1/4 cup yogurt (whisked), 1 1/2 tsp red chili powder, 1/2 tsp turmeric powder, 1 1/2 tsp coriander powder, 1 tsp garam masala, 1 bay leaf, 4 cloves, 2 green cardamom pods, 1-inch cinnamon stick, 4 tbsp mustard oil or ghee, Salt (to taste), Water (as needed), Chopped coriander leaves (for garnish)
Directions :
- Heat oil in a heavy-bottomed vessel. Add whole spices and let them crackle.
- Add sliced onions and sauté until golden brown.
- Mix in ginger-garlic paste, sauté till raw smell disappears.
- Add chopped tomatoes and cook till soft and oil starts separating.
- Stir in turmeric, red chili, coriander powder, and salt. Mix well.
- Add mutton and yogurt, cook on medium flame till mutton is sealed and coated well in masala (about 10–15 mins).
- Toss in potatoes and green chilies, mix everything together.
- Add 2 cups water (adjust as needed), cover and pressure cook for 4–5 whistles or till mutton is tender.
- Finish with garam masala and simmer uncovered for 5 mins to thicken the curry.
- Garnish with fresh coriander. Serve hot with steamed rice, jeera rice, or parathas.
how to serve Mutton Curry with Potatoes
Serve the curry hot. It goes well with steamed rice, jeera rice, naan, or parathas. Add a side salad or raita to balance the spice. Spoon some curry over rice and top with fresh coriander.
how to store Mutton Curry with Potatoes
Let the curry cool to room temperature. Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove, adding a little water if needed.
tips to make Mutton Curry with Potatoes
- Use bone-in mutton for better flavor and richer stock.
- Brown the onions well for a deep color and taste.
- Whisk yogurt smooth and add slowly to avoid curdling.
- Adjust water to get the gravy thickness you like.
- Test meat for tenderness before finishing.
- For a different side bread idea, try this focaccia with zucchini and potatoes with your meal.
variation (if any)
- Use lamb instead of mutton for a milder taste.
- Add carrots or turnips with potatoes for extra veg.
- Make it richer by using ghee instead of oil.
- For a creamier curry, add a spoon of cream or more yogurt at the end.
FAQs
Q: Can I use boneless mutton?
A: Yes. Boneless mutton cooks faster. Reduce pressure cooking time by 1–2 whistles.
Q: How do I make the curry less spicy?
A: Reduce the red chili powder and remove green chilies or keep them whole so they add less heat.
Q: Can I cook this without a pressure cooker?
A: Yes. Use a heavy pot, cover, and simmer for 1.5–2 hours until mutton is tender. Add water as needed.
Q: Why did my yogurt split?
A: Yogurt can split if added to very high heat. Lower the flame and add it slowly while stirring.
Q: How to thicken the gravy if it is too thin?
A: Simmer uncovered until it reduces, or mash one potato piece and mix to thicken.
Conclusion
For another take on mutton and potato curry, see this detailed Aloo Gosht recipe at Aloo Gosht (Mutton/Lamb and Potato Curry) – Tea for Turmeric.
Mutton Curry with Potatoes
Ingredients
Method
- Heat oil in a heavy-bottomed vessel. Add whole spices and let them crackle.
- Add sliced onions and sauté until golden brown.
- Mix in ginger-garlic paste, sauté until the raw smell disappears.
- Add chopped tomatoes and cook until soft and oil starts separating.
- Stir in turmeric, red chili powder, coriander powder, and salt. Mix well.
- Add mutton and yogurt, cook on medium flame until mutton is sealed and coated well in masala (about 10-15 minutes).
- Toss in potatoes and green chilies, mix everything together.
- Add 2 cups water (adjust as needed), cover and pressure cook for 4-5 whistles or until mutton is tender.
- Finish with garam masala and simmer uncovered for 5 minutes to thicken the curry.
- Garnish with fresh coriander. Serve hot.