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Mutton Curry with Potatoes

This mutton curry with potatoes is warm, simple, and full of flavor, featuring tender mutton and soft potatoes in a rich gravy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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 mutton for better flavor.
  • 2 medium potatoes (peeled & halved)
  • 2 large onions (finely sliced) Brown well for deeper flavor.
  • 2 medium tomatoes (chopped)
  • 1 tbsp ginger-garlic paste
  • 2 medium green chilies (slit) Adjust based on spice preference.
  • 1/4 cup yogurt (whisked) Whisk smooth to avoid curdling.
  • 1 1/2 tsp red chili powder Reduce for a milder curry.
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp coriander powder
  • 1 tsp garam masala Add at the end for extra flavor.
  • 2 green cardamom pods
  • 1 inch cinnamon stick
  • 4 tbsp mustard oil or ghee Ghee makes it richer.
  • Chopped coriander leaves (for garnish) Use fresh for best flavor.

Method
 

Preparation
  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 until the raw smell disappears.
  4. Add chopped tomatoes and cook until 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 until mutton is sealed and coated well in masala (about 10-15 minutes).
  7. Toss in potatoes and green chilies, mix everything together.
  8. Add 2 cups water (adjust as needed), cover and pressure cook for 4-5 whistles or until mutton is tender.
  9. Finish with garam masala and simmer uncovered for 5 minutes to thicken the curry.
  10. Garnish with fresh coriander. Serve hot.

Notes

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.