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Mutton Curry with Potatoes

A classic mutton curry with tender meat and soft potatoes, simmered in a rich blend of spices for a hearty and flavorful meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g Mutton (bone-in, cleaned) Use bone-in for better taste.
  • 2 medium Potatoes (peeled & halved) Add later to avoid overcooking.
  • 2 large Onions (finely sliced) Brown well for deeper flavor.
  • 2 medium Tomatoes (chopped)
  • 1 tbsp Ginger-garlic paste
  • 2 Green chilies (slit) Adjust for spice preference.
  • 1/4 cup Yogurt (whisked) Adds richness and tenderizes meat.
  • 1 1/2 tsp Red chili powder Adjust for spice preference.
  • 1/2 tsp Turmeric powder
  • 1 1/2 tsp Coriander powder
  • 1 tsp Garam masala
  • 1 Bay leaf
  • 4 Cloves
  • 2 Green cardamom
  • 1 inch Cinnamon
  • 4 tbsp Mustard oil or ghee
  • to taste Salt
  • as needed Water Adjust for gravy consistency.
  • to garnish Coriander leaves (chopped)

Method
 

Cooking Instructions
  1. Heat oil in a heavy-bottomed vessel. Add whole spices and let them crackle.
  2. Add sliced onions and sauté until golden brown.
  3. Mix in ginger-garlic paste, sauté till the raw smell disappears.
  4. Add chopped tomatoes and cook till soft and oil starts separating.
  5. Stir in turmeric, red chili powder, coriander powder, and salt. Mix well.
  6. Add mutton and yogurt, cook on medium flame till mutton is sealed and coated well in masala (about 10–15 mins).
  7. Toss in potatoes and green chilies, mix everything together.
  8. Add 2 cups of water (adjust as needed), cover and pressure cook for 4–5 whistles or till mutton is tender.
  9. Finish with garam masala and simmer uncovered for 5 mins to thicken the curry.
  10. Garnish with fresh coriander.

Notes

Cool the curry 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 and reheat on low heat, adding a splash of water if needed.