Mutton Curry with Potatoes

Mutton curry with potatoes recipe:

Cooking without a recipe is a lot of fun. Given you know your way around techniques, spices, and flavours. A few days ago, we had a couple of friends over for lunch. They were anticipating a hearty and delicious meal since it was I who was cooking. Had to keep my reputation intact, you see. There was a kilo of mutton and a few potatoes. I figured I’ll make the usual mutton and potato curry. But then I changed my mind the last minute to try something new. And it turned out super tasty! So here’s the recipe for my Mutton Curry with Potatoes.

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Mutton Masala Dry

mutton masala

Too many curries have happened in the past so let’s just do a dry dish this time. I love my mutton and I love it with spices. I have no patience to slow cook mutton for an hour. I pressure cook it and it’s absolutely soft and delicious. This time I saved the stock to use it in a noodle soup and the mutton went into the dry dish. A simple spice mix of whole spices dry roasted and blended together made this simply perfect. It’s also quite easy because it takes a basic tomato-onion base and this spice mix with mutton.

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Kokum Mutton Curry

mutton curry

Have you seen those red squashes in supermarkets that says kokum juice? It’s mostly made during summers at home because of its cooling properties. It is also great to relieve acid reflux. I recently bought some and used it in my mutton curry. It acts as a souring agent lending a touch of sweetness to the curry. All you need to do is soak the kokum in warm water for it to release its juices. Then add the whole thing to your curry. Even the kokum. It tastes great once the sourness has toned down.

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Mutton Kalia / Mutton Masaledar

Mutton curry

You know that one time when you least expected something to turn out as you wanted it to and it actually turns out spectacular? That was this mutton curry for me. I even did a little jig when I scooped a little gravy with my finger and shoved it into my mouth to taste it. I’d stumbled on this recipe on YouTube and bookmarked it to make it on a Sunday. Don’t judge me, but I’m the pressure cooking kind when it’s mutton. I’ve tried slow cooking it when I made mutton korma and as it turns out, it really doesn’t make a world of difference to its taste. If anything, I save on resources with my pressure cooker.

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Mutton Roast | Mutton roasted in mixed spices

Mutton roast recipe

I love my meat and you can tell by the number of mutton dishes I’ve posted of late. Every other week I like trying out a new kind of mutton dish. More often than not they have been in curry form. This time I tried a roast dish. No, it isn’t where you pop it into the oven to roast. Here roast means cooking the meat out till there’s no more liquid left and you end with a well cooked and dry dish. And like with chicken sukka, this roast goes well with a simple dal and rice.

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Mint and coriander mutton curry / Pudina dhaniya mutton curry

 

mutton

Mutton curries need spices. Not necessarily a lot of chillies and heat, but whole spices. Or maybe it’s the south Indian in me who likes it like that. I’ve had mild curries as well and they’ve tasted fantastic. But cooking meat with a robust spice mix is glorious by itself. To balance the spices I mixed in some fresh coriander and mint. It’s pretty much how I make the masala for biryani but turned into curry, of course. If you want to lighten it, add some coconut milk or whipped yoghurt.

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Mutton Berry Pulao

I had my first berry pulao at Soda Bottle Openerwala in Gurgaon a couple of years ago. Just the way it was plated, it looked great. A mound of the  pulao in the middle of a round aluminum cake tin topped with fried onions, cashews and of course, berries. What I made of it was that it was essentially mutton biryani with cranberries. But what these cranberries do is give you bursts of sweet and sour pops of flavour in midst of the mildly spiced biryani. And that’s what sets it apart from the regular biryani. I looked up the recipe for a good mutton berry pulao. There were multiple options, but what was common was that unlike the biryani I make with ground masala, this one is made with powdered spices. I enjoyed cooking it though. If I had some khoya I’d have made Mawa cake and it would have been like lunch at an Irani cafe in Mumbai. Not as good, but close enough I guess.

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Ingredients:

Mutton on the bone – 500 gm

Basmati rice – 2 cups

Onions – 5 finely sliced (2 for the rice, 2 for the mutton  and 1 for frying in the end)

Cinnamon pieces, cardamom, cloves – few each

Turmeric powder – 1/2 tsp

Chilli powder – 2 tsp (you can go higher or lower)

Garam masala – 3 tsp

Garlic – 4-5 cloves chopped

Ginger – 1 inch piece chopped

Dried cranberries – 1/2 cup

Honey – 1 tbsp

Cashews – handful

Coriander for garnish

Salt to taste

Ghee to cook

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Method:

Soak the cranberries for 20 mins.

Heat honey and saute the cranberries in it for 7-8 mins. Add cashews and let it brown a little. Turn off heat and keep aside.

Deep fry one finely sliced onion till dark brown and keep aside.

Wash the meat well and keep aside. Wash and soak the rice in water for 15 mins.

Heat 1 tbsp ghee in a pressure cooker and add the onions.

Once onions are browned, add the mutton along with the powdered spices, ginger and garlic.

Add 1/2 cup of water and salt, and let this come to a boil.

Now put the lid on and wait for the first whistle. After the first whistle, turn the flame down and cook the meat for 20 mins.

While the pressure is dropping off, on another flame, heat 2 tbsp of ghee and add the whole spices with onions.

Let onions soften. Add 4 cups of water and let it come to a boil.

Add the rice now and some salt.

Let this come to a bubble on high heat. Now turn the heat down and let it cook for 15 mins or till it’s done 3/4th of the way.

Drain the water.

Remove the lip from the pressure cooker and pour out some of the gravy from the mutton, and keep just enough so the rice can cook through in it.

Tip the rice on top of the mutton and put it back on the flame. Let the rice cook for another 5 mins or till done. Just leave the lid on without the whistle.

Once done, mix gently. Garnish with fried onions, coriander, cranberries and cashew nuts.

Note: Alternately, I’d also consider cooking the rice and meat separately and then layering them one on top of the other with the garnishes in between the layers.

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Smoked Mutton Bafat Curry

The last time I made bafat was with pork, a few months ago. This time I wanted it with mutton. Not only that, I wanted it smoked. Who doesn’t love a good smokey flavour, right? Thankfully, the ironing guy had his shop open right beside my house. I got a couple of pieces of coal from him and used it to smoke the mutton curry. It turned out pretty smacking good. The smoke sure did seep through the curry and into the meat. This was lunch, and by dinner the curry got even better. You can find the recipe for bafat powder here.

mutton curry

Ingredients:

Mutton on the bone - 600 gms

Onions - 2 sliced

Green chillies - 2

Bafat powder - 4 tbsp (2 tbsp if you don't want it too spicy)

Tamarind pulp - 1 tbsp if it's a strong paste, 2 if it's juice from the pulp

Garlic - 4 cloves crushed

Ginger - 1 inch piece sliced

Ghee - 2 tbsp

Salt to taste

For smoking:

A katori (small bowl) and 2 tsp of ghee

mutton curry

Method:

Heat oil in a pressure cooker and saute sliced onions till lightly browned.

Add green chillies, ginger and garlic. Saute some more.

Now add the mutton pieces, bafat powder, tamarind pulp, salt and water just enough to cover the meat.

Put the lid of the cooker on without the whistle and when you see the steam escaping the nozzle, put the whistle on. Cook on high till the first whistle is out. Then cook on low heat for 15 to 20 mins.

Let the pressure drop on its own before you open the lid.

Now open the lid, place the small bowl with the hot coal in it in the centre and pour 2 tsp of ghee on it. It will immediately emit smoke and you need to put the lid back on. Let it sit like that for 15 mins. No need to move it else the coal might end up in your curry. Take the lid off and remove the bowl with the coal. Reheat before serving.

I served this with peas pulao. You could serve with plain rice, jeera rice or any other kind of rice.

 

 

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Mutton Korma

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When you’re cooking for friends, it’s got to be something special and it’s got to be good. I’d done enough with chicken and took upon making some good mutton curry. And that decision was taken at the butcher’s shop while I was browsing the masala section as he chopped the meat into pieces. Behind one masala box I found the recipe of Mutton Korma. It seemed fairly simple to make and without too many ingredients. That kind works best for me.

Yield:

6 servings

Ingredients:

Marinate 1 kilo mutton pieces – leg and shoulder – overnight in:
1/2 cup curd
1 tbsp ginger garlic paste
1 tsp turmeric
1 tsp chilli powder
Juice of one lemon
Salt to taste

Ingredients for curry:
1/4 cup ghee
2 medium sized onions finely sliced
1 medium sized onions finely sliced and fried till golden brown, for garnish
1 inch cinnamon piece
4 cloves
4 cardamom pods
200 gm set curt hung for a couple of hours and whipped till smooth
1 tsp each of – cumin powder, turmeric powder, coriander powder, chilli powder
1 tbsp tamarind pulp
2 tbsp tomato puree
Salt to taste

Method:
1. Heat ghee and add cinnamon, cardamom and cloves.
2. Add onions and saute till light brown.
3. Add marinated mutton pieces along with marinade.
4. Add whipped curd, cumin, turmeric and chilli powder.
5. Mix well and add tamarind pulp along with tomato puree.
6. Add water till mutton is just about immersed in it.
7. Let it all come to a boil on medium heat, and then cook for around 50 mins on low flame. If it still seems a little undercooked, let it stay on the flame for another 10 mins.
8. Take off heat. Garnish with fried onions, coriander leaves and almond flakes if you have any.

Goes great with paranthas, rice, rotis, anything.

Notes:
* I first hang the curd and then whip it so it’s smooth and won’t curdle in the heat. Even if it does look curdled, don’t worry, by the end it works out just fine.

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Keema Dogs (don’t be alarmed)

The original idea was Keema Pav. As usual, the universe conspired against it and lunch was Keema Dogs (please don’t make that lame and predictable “Oh how could you eat minced dog?!”, or “Oh I thought you loved dogs!” joke). The store just ran out of pav. It’s just simple minced mutton masala stuffed in a hot dog/submarine bun with tomato raita.

Ingredients:
Keema – 500 gms
Onion – 1 large, chopped
Tomato – 2, chopped
Tomato puree – 1 tbsp
Ginger garlic paste – 1 tsp
Curry leaves – 1 sprig
Cumin seeds – 1 tsp
Garam masala – 1 tbsp
Chilli powder – 1 tsp/1 tbsp (as hot as you’d like it)
Coriander powder – 1 tsp
Turmeric powder – 1 tsp
Sugar – 1 tsp
Oil – 2 tbsp
Salt to taste

Method:
1. Heat oil and add cumin seeds along with the curry leaves.
2. Add garlic, followed by onions.
3. Add ginger garlic paste and then the sugar. Saute till onions turn brown.
4. Tip in the powdered spices one after another and mix well before adding the tomatoes.
5. Cook the mixture and then add the tomato puree. Stir well.
6. Add the keema and salt.
7. Cook for 10 – 12 mins, or till dry and done.

Serve this with pav or stuff it in hot dog buns like I did.

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