Aloo Mutton Curry

Ingredients

Mutton – ½ kg

Chopped Onions – 1 ½ cups

Boiled and Cubed Potato – 1 cup

Chopped Tomato – 1 (big)

Pepper Powder – 1 tsp

Chilli Powder – 1 ½ tsp

Coriander Powder – 2 tsp

Ginger Garlic Paste – 2 tsp

Turmeric Powder – 1 tsp

Salt to taste

(For Paste)

Grated Coconut – ¼ cup

Fennel Seeds – 1 ½ tsp
Cashew - 10

To temper

Cinnamon – 2

Bay leaf – 1

Fennel Seeds – ½ tsp

Curry Leaves – few

Coriander Leaves – few

Oil – 3 tsp

Method

Clean and wash the mutton pieces properly and keep it aside.

In a pressure cooker, heat oil. Add cumin seeds, cinnamon, bay leaf, fennel seeds, curry leaves and coriander leaves and fry for a min.  

Add mutton pieces, salt and ginger garlic paste, chilli powder, turmeric powder and coriander powder and fry well.

Then add required water and cover the lid. And pressure cook till 15 to 20 whistles are given out.

In a pan, heat oil and add chopped onions, saute well till it changes in color.

Then add chopped tomatoes and keep cook for another 3 to 4 min. Add salt as much you needed.

Add boiled and cubed potatoes into this. And saute it well.

Once the pressure releases add the mutton pieces into this pan and close the lid then keep cook for another 10 to 15 min.

In a grinder, add grated coconut, fennel seeds and cashew then grind it well.

Add this coconut masala & pepper powder into mutton gravy. Keep cook for another 5 min on a low flame.

Transfer into serving bowl. And then garnish with coriander leaves.