Aloo Mutton Curry

This is a Bengali dish. This is one of the great dish for meat lovers. The most important or highlighting part is the flavor as they’re really delectable and tasty when cooked! 

 

This goes well with jeera rice, ghee rice, naan, roti, chapatti, parotta, dosa, idli, and steamed rice. 

Ingredients:   
Mutton – ½ kg
Potato/ Aloo – 4-5
Onion paste –  ½ cup
Mustard Oil for frying
Salt – to taste
Cinnamon –  2 pieces
Cloves - 3-4 nos
Cardamom – 3-4 nos
Bay leaf  –  2 nos
Yogurt – ½ cup
Ginger garlic paste – 1 tbsp
Chilli powder – 1 tbsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Turmeric powder – ¼ tsp
Vinegar –  1 tbsp
Sugar a pinch
Tomatoes, sliced – 1 cup
Green Chillies – 3-4 nos
(For Paste)

Grated Coconut – ¼ cup

Cashew – 10

Fennel Seeds – 1 tsp

(To Saute) 

Ghee - 1 tsp

Cashew - 2 tsp

Raisin - 2 tsp

Curry Leaves - few

sliced green chilli - 2

Method:
Clean and wash the mutton pieces properly and keep it aside.
Heat mustard oil in a frying pan. Add garam masala, sugar and nicely till the sugar turns brown in color.
Add onion paste and cook for about 2 to 3 minutes till they get fried nicely.
Add ginger garlic paste and cook until the raw flavors are gone.
Add meat pieces, turmeric powder, cumin powder, coriander powder, red chilli powder, vinegar, salt, ½ cup yogurt and mix well. Add little water and cook till the mutton is tender.
Cover the pan with a lid. Once they get half cooked, add tomatoes and potatoes, cover and cook until done.
After 30 mins of slow cooking, when the meat is cooked soft then switch off the flame.
In a pan, heat ghee and add cashew, green chilli, curry leaves and raisins then saute it for few sec. And transfer into aloo mutton curry
Mutton Aloo can be served with jeera rice, ghee rice, naan, roti, chapatti, parotta or poori.