Mutton/lamb curry with Potatoes is a very simple dish to make. It tastes great; the ingredients are simple and very basic. The red meat tastes out of this world with all the strong spices. The potatoes add a touch of creaminess to the whole dish. The curry is simply cooked in the fat of the lamb/mutton.
If you’re someone who isn’t afraid to experiment in this/her kitchen and keeps looking for simple, yet extraordinary tastes, this one is a MUST TRY for you!
Preparation Time: 7-10 minutes
Cooking Time: 40-45 minutes
- Half (1/2) kg of fresh and tender mutton/lamb
- Ten (10) grams of chili powder
- Thirty(30) grams of coriander powder
- Thirty (30) grams of lamb/mutton fat
- One and a half (11/2) tablespoons of garlic paste
- One (1) tablespoon of ginger paste
- Three (3) fresh green chilies. You could also use red chili powder (about one tablespoon)
- Two (2) big sized onions- chopped up
- Two (2) medium sized tomatoes- chopped
- Three to four (3-4) potatoes- washed, peeled and diced
- One (1) tablespoon of salt or to taste
- Half (1/2) a tablespoon of vinegar
- To start with, nicely wash the mutton and chop in pieces (a size that you prefer).
- Take 3-4 small sized potatoes, nicely wash them, peel the skin and then dice the potatoes.
- Peel onions and then finely chop them.
- Next, peel and chop the garlic and ginger. Grind and make a fine paste.
- Take a pressure cooker. Add a few tablespoons of oil to it. Now throw in the lamb/mutton fat and heat the fat.
- Take the chopped onions and fry them in oil along with the ginger-garlic along with the green chilies (whole).
- Put in turmeric (haldi) powder, coriander (Dhania) powder plus chili powder. Fry all the ingredients well. If you feel the need, add some water from time to time.
- Next, add the chopped tomatoes. Mix all ingredients well.
- Now put in the chopped mutton/lamb pieces, add salt and mix thoroughly well.
- Cover the pressure cooker and let the mutton/lamb cook on low heat along with all the masala’s. Give the mutton around half an hour to cook on low heat. Keep stirring every 5 minutes.
- Allow the mutton and masala’s to dry up a little. Add the vinegar and stir again.
- Now add two (2) cups of water to the mutton.
- Pressure cook for about roughly 20-25 minutes.
- Allow standing time of 15 minutes.
- Take a pan and add some oil into it. Heat up the oil.
- Throw in the diced potatoes and fry them in the oil.
- The last step is to add the fried potatoes into the mutton/lamb pieces in the pressure cooker.
- Cover and again pressure cook for about 5-8 minutes.
- Check if the meat is tender. If not, cook for a little while longer.