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!

Prep time:

20 mins

Cooking time:

30-35 mins

Ingredients:

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

Spice paste:

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

Method:

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.