Mutton Curry with Potatoes is a beloved dish that brings back memories of Sunday family lunches. This recipe turns simple ingredients into something magical – juicy mutton pieces and creamy potatoes soaked in a spice-rich gravy. I learned this version from my mom, and it’s become my go-to recipe when I want to create something special without spending hours in the kitchen.
About the Recipe
This recipe strikes the perfect balance between ease and taste. You’ll love how the mutton becomes tender while soaking up all the flavors from the spices. The potatoes add a lovely thickness to the gravy and make it more filling. It’s a one-pot meal that’s ideal for both beginners and experienced cooks.
Why You’ll Love This Recipe
You’ll appreciate how straightforward this recipe is – no fancy techniques or hard-to-find ingredients needed. The pressure cooker does most of the work, making the meat tender and juicy. The gravy is rich but not overwhelming, and the potatoes soak up all those wonderful spices. It’s also great for meal prep since it tastes even better the next day.
Mutton Curry with Potatoes
Why You’ll Love This Recipe
You’ll appreciate how straightforward this recipe is – no fancy techniques or hard-to-find ingredients needed. The pressure cooker does most of the work, making the meat tender and juicy. The gravy is rich but not overwhelming, and the potatoes soak up all those wonderful spices. It’s also great for meal prep since it tastes even better the next day.
Cooking Tips
– Cut the mutton pieces uniformly for even cooking
– Brown the meat well initially for better flavor
– Don’t skip the low-heat cooking steps – they build flavor
– Add potatoes after the meat is partially cooked so they don’t get mushy
– Keep stirring during the frying stage to prevent sticking
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with rice or rotis. Leftovers keep well in the fridge for 2-3 days – just reheat gently with a splash of water. The flavors actually improve the next day.
Similar Recipes
- Mutton Biryani
- Lamb Rogan Josh
- Mutton Do Pyaza
- Keema Curry
Nutrient Benefits
Mutton is packed with protein and iron. It’s also rich in vitamin B12 and zinc. The spices used have anti-inflammatory properties, and the potatoes provide energy-giving carbohydrates. This combination makes for a nutritious, filling meal.
Mutton Curry with Potatoes
Ingredients
- 1 kg Mutton
- 1 cup Onion Paste
- 3 tsp Ginger Garlic Paste
- 1 cup Tomato Puree
- 2 tbsp Oil
- 1 tsp Turmeric Powder
- 1 tbsp Dhania Powder
- 1 tbsp Coriander Powder
- 2 tsp Jeera Powder
- 1 tsp Garam Masala Powder
- 3 to 4 Potatoes (cut into halves and peeled)
- Salt as per taste
Instructions
- Heat the oil in a thick bottomed pressure cooker and add the mutton.
- Add salt and fry the mutton on high heat till all the water is evaporated.
- Lower the heat and mix in the onion and ginger garlic paste.
- Continue to fry on low fire and stir from time to time till the onion paste is browned together with the mutton.
- Mix in the potato halves and the tomato puree.
- Mix in the spices and add 2 tbsp of water and continue to fry and stir on low fire.
- Keep cooking on low fire for at least 10 minutes adding a few tbsp of water if the spices begin to stick to the bottom of the pressure cooker.
- Add 2 and a half cups of water and salt to taste.
- Pressure cook the meat for around 7 to 8 minutes till it is tender and a little gravy remains.
- Serve with plain rice or rotis.
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Frequently Asked Questions
Can I make this recipe without a pressure cooker?
Yes. Use a heavy-bottomed pot with a lid and cook on low heat for about 1.5-2 hours, or until the meat is tender. Add water as needed to maintain the gravy consistency.
How can I reduce the cooking time?
Cut the meat into smaller pieces and marinate it for 30 minutes in ginger-garlic paste before cooking. This helps tenderize the meat faster.
How do I know when the mutton is perfectly cooked?
The meat should be tender enough to easily pull apart with a fork but shouldn’t be falling apart completely. It should still have a nice bite to it.
