Aloo Mutton Curry | आलू मटन करी | Sanjeev Kapoor Khazana

Mutton cooked with potatoes in a tomato puree, yes, that’s how the Bongs love their mutton ! Ohh and a little sugar too!

ALOO MUTTON CURRY

Ingredients

750 grams mutton, cut into 1 inch pieces on the bone
2 medium potatoes, cut into 1 inch cubes
½ cup yogurt, whisked
Salt to taste
1 tablespoon ginger-garlic paste
2 tablespoons mustard oil
2 teaspoons red chilli powder
½ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon cumin powder
Oil for deep-frying
2 tablespoons pure ghee
2 bay leaves
¾ teaspoon panch phoron
2 large onions, finely sliced
½ teaspoon garam masala powder
1 tablespoon chopped fresh coriander leaves + for garnish

Method

1. Put mutton pieces in a large bowl. Add yogurt, salt, ginger-garlic paste, mustard oil, red chilli powder, turmeric powder, coriander powder and cumin powder and mix well. Set aside in the refrigerator to marinate for 2 hours.
2. Heat sufficient oil in a kadai and deep-fry potatoes till golden brown. Drain on an absorbent paper.
3. Heat pure ghee in a deep non-stick pan, add bay leaves and panch phoron and let the seeds splutter. Add onions and sauté till brown.
4. Add mutton with the marinade and sauté on high heat for 4-5 minutes. Add 2½ cups water and mix well. Bring to a boil. Reduce heat, cover and simmer on low heat, stirring occasionally for 40-45 minutes or till the mutton is tender.
5. Adjust salt, add garam masala powder, fried potatoes and coriander leaves. Mix well and take the pan off the heat.
6. Serve hot garnished with coriander leaves.

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