Mutton Curry with Potatoes
Most Bengali and Mangalorean households swear by potatoes in their mutton curries. I don’t know the origin of how it came to be, and I won’t get into it right now. Well, when something tastes good, you’ve got to let it be. There are many mutton curries out there and I have made several ones myself. The best part about mutton is that it gives such great flavour to the gravy so it tastes great the next day even. I made this one with a robust spice mix that has all things good from my spice cabinet. I added coconut and some khus khus to thicken the curry.
The last time I made mutton curry with potatoes, I cut the potatoes too small and they simply disintegrated in the curry while cooking. This time I just cut the potatoes in half and added it while cooking. I’m not a fan of pre cooking the potatoes and then adding them to the mutton. Where’s the flavour? This time the potatoes even took on some colour and caramelization. Go and try this mutton curry with potatoes this Sunday for a family feast!
Mutton on the bone – 700 gm
Potatoes – 3 large cut in halves
Onions – 2 chopped
Garlic – 3 cloves chopped
Coconut oil – 2 tbsp
Coconut milk – 100 ml
Salt to taste
Dried red chillies – 6-7 (I deseeded 5 of them)
Coriander seeds – 1 and 1/2 tsp
Cumin seeds – 1 tsp
Peppercorns – 1 tsp
Mustard seeds – 1 tsp
Fenugreek seeds (methi) – 1/4 tsp
Khus khus – 1 tsp (optional)
Tamarind – 1 tsp paste or 2 tbsp extract
Mint leaves – 1 cup tightly packed
Coriander leaves with stems – 1 cup tightly packed
Cinnamon – 1 inch stick
Cloves – 1 tsp
Ginger – 1 inch piece
Garlic – 3 cloves
Dry roast all the ingredients for the spice paste except the ginger, garlic and coconut.
Now dry roast the coconut till well toasted and light brown in colour.
Blitz all the ingredients in your blender with a splash of water till you have a smooth paste.
Heat the oil in a pressure cooker and saute the onions until lightly browned.
Add the garlic and saute for another minute.
Now add the spice paste and the mutton and mix well.
Add salt and a cup of water.
Drop the potatoes in. Add the coconut milk.
Cover and cook on high heat till two whistles are let out. Then simmer and cook for 20 mins.
Once done, take it off the heat and let the pressure drop on its own before you open the lid.
Check for salt and make any adjustments.
Serve with rice or roti.