Mutton is one of the finest & expensive delicacy to enjoy on special occasions & festivals and thus BonGappétit is back with yet another people’s favorite recipe- The Classic Aloo Mutton Curry.
Originally cooked on Ramadan, Aloo Mutton is a light and classic mutton jhol (curry) recipe, rich in spices and other health nutrients, more than mutton, potato is the main highlight ingredient of this classic recipe as the name suggests. Its aromatic heavenly flavor is exceptionally delicious and mouth-watering and, the funny fact about this whole recipe is- you won’t actually crave for more mutton pieces on your plate but in fact, it is the curry (or jhol) with the potatoes that will make your mouth drool and tummy growl in hunger.
Mutton Marination Ingredients:
| Items | Quantity |
| Mutton (medium sized pieces with bones) | 500 g |
| Salt | 1 tbsp |
| Red Chili Powder | 2 tsp |
| Turmeric Powder | 3/4 tbsp |
| Cumin Powder | 1/2 tsp |
| Coriander Powder | 1 tsp |
| Papaya Paste | 2 tbsp |
| Whisked Curd | 5 tbsp |
| Refined Oil | 2 tbsp |
Other Ingredients:
| Items | Quantity |
| Cumin seeds/Jeera | 1/2 tsp |
| Green cardamom | 4 |
| Cloves | 4 |
| Cinnamon | 1 inch piece |
| Black cardamom | 1 |
| Black peppercorns | 10-15 |
| Bay leaf | 2 |
| Whole red chilies | 4 cut into pieces |
| Turmeric powder | 1 tsp |
| Red Chili powder | 1.5 tsp |
| Coriander powder | 1/2 tsp |
| Garam masala powder | 1/2 tsp |
| Onions (sliced) | 2 large |
| Potatoes (peel, cut into halves & fried) | 8 |
| Red tomatoes (chopped) | 1 large |
| Thick Coconut milk | 1/3 cup |
| Salt | 1 tsp/As Per Taste |
| Sugar | 1 tsp |
| Refined oil | 6 tbsp |
Preparation:
- Marinate the mutton with marination ingredients mentioned above. Refrigerate 1-2 hours.
- Slice both the onions & tomatoes.
- Peel & cut into halves, fry the Potatoes. Keep aside for later.
Process/ How to cook:
Step 1: Heat oil in a pressure cooker.
Step 2: Add the whole garam masalas & pieces of red chilies. Add ginger-garlic paste, fry 2-3 mins. over medium flame.
Step 3: Now add the sliced onions and fry on medium heat for 10 mins till slightly golden brown. Add sliced tomatoes.
Step 4: Continue to fry on high heat for 10-12 mins till tomatoes are soft and pulpy. Add 4-5 tbsp water, if the gravy seems too dry.
Step 5: Add the marinated mutton. Bhuno/Fry on high heat for 10 mins.
Step 6: Pour the coconut milk, cover and slow simmer for 5 minutes till oil separates.
Step 7: Add the boiled potato pieces. Add 500 ml water and pressure cook for 4 whistles till mutton is tender.
Step 8: Alternatively continue to cook covered in a pan for 45-60 mins till mutton is soft. Serve with a bowl of rice.
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“(…)with the potatoes that will make your mouth drool and tummy growl in hunger. ” haha I am already drooling over my keyboard 🙂 I just googled the papaya paste,and I’m amazed to find out that it can be used as meat tenderiser. Thanks for sharing!
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Haha! I’m glad you liked the recipe, Thank you. Yes, Papaya paste is kind of a ‘secret ingredient’ (not known to all) used as meat tenderiser.
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