Erivum Puliyum: Aloo Gosht (Mutton Potato Curry)

Do you love meat with potatoes combo? In Kerala, there are a lot of combos of mixing meat with a veggie like beef koorka curry, beef kaya curry, chicken potato curry. This is another tasty combo of mutton with potatoes. Mutton curry is always a big 'yes' here in whichever form, but we don't buy the meat often as it's red meat and may not be very good for health. This time I prepared mutton biriyani with the mutton and had some leftover meat after that which was not enough to make a curry alone. So thought to add potatoes and try this combo of mutton and potatoes in the north Indian style. I already have a Kerala style Mutton Potato Curry, check that out if interested. Kids totally loved the creamy, tasty curry with chapathis. Check it out if you love this combo.

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

mutton 300 gms

potato 2, big cubed

onion 1 sliced

curry leaves 1-2 sprigs

green chillies 2-3, vertical slit

ginger paste 1.5 tsp

garlic paste 1 tsp

coriander powder 2 tsp

hot chilly powder 1tsp

kashmiri chilly powder 1 tsp

turmeric powder 1/2 tsp

garam masala 1/2 tsp

salt to taste

coriander leaves 2-3 tbsp

oil 3-4 tbsp

bay leaves 2

to puree

onion 1 small

tomato 1

Watch on YouTube -

Method

Rinse the mutton under running water and drain water completely. Keep aside.
Wash the tomato & peel the onion. Add to a blender jar and grind smoothly without adding water.Keep aside.
Heat a pressure cooker and add oil. To this add bay leaves and cubed potatoes. Sauté on high flame for 3–4 minutes until lightly browned on the outside. This gives a unique taste to the curry. Drain from oil and keep aside.
To the same oil, add sliced onion and green chillies, curry leaves. Add the ginger-garlic paste. Sauté until lightly browned.
Add the spice powders on low flame and sauté. To this, pour the purée and add 2tbsp water to the jar and add to the mix with 1/4 tsp salt. Cook covered for 2–3 minutes until the tomato onion paste is nicely cooked and oil floats on the surface.
Finally, add in the washed mutton and mix well. Add 1/2 tsp salt and give a quick mix. Cook on high for 3–4 minutes.
Add 1/2 cup water and close the lid. Pressure-cook for 3–4 whistles, or until it's cooked well.
One pressure is released, open the cooker and check if the mutton is cooked well, else cook again till done. Give a quick mix and add the lightly fried potatoes.
Add salt as needed, as the gravy already has salt, and add water if needed. Cook covered for 5–7 minutes.
Check if the potatoes are cooked well and are intact. Don't overcook the potatoes.
Garnish with coriander leaves and switch off the flame. Keep covered for 10 minutes and serve warm with chapathis or naan.