Aloo Mutton Curry | Aloo Gosht Curry Recipe | Mutton Potato Curry | Classic Homestyle Mutton Curry

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.

Aloo Mutton Curry
Mutton Marination Ingredients:
Mutton (medium sized pieces with bones)500 g
Salt1 tbsp
Red Chili Powder2 tsp
Turmeric Powder3/4 tbsp
Cumin Powder1/2 tsp
Coriander Powder1 tsp
Papaya Paste2 tbsp
Whisked Curd5 tbsp
Refined Oil2 tbsp
*tbsp-tablespoon; tsp-teaspoon*
Other Ingredients:
Cumin seeds/Jeera1/2 tsp
Green cardamom4
Cinnamon1 inch piece
Black cardamom1
Black peppercorns10-15
Bay leaf2
Whole red chilies4 cut into pieces
Turmeric powder1 tsp
Red Chili powder1.5 tsp
Coriander powder1/2 tsp
Garam masala powder1/2 tsp
Onions (sliced)2 large
Potatoes (peel, cut into halves & fried) 8
Red tomatoes (chopped)1 large
Thick Coconut milk1/3 cup
Salt 1 tsp/As Per Taste
Sugar1 tsp
Refined oil6 tbsp
*tbsp-tablespoon; tsp-teaspoon*
  • 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.

Aloo Mutton Curry

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Aloo Mutton Curry

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2 Comments Add yours

  1. Kate says:

    “(…)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!

    Liked by 2 people

    1. BonGappétit says:

      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.

      Liked by 1 person

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