It is a rare occasion when except Bengalis, mutton are cooked with potatoes. In some Parsi cuisine, vast usages of potatoes are found. But while our Madhya Pradesh trip, once I tasted this unique mutton curry where there was a perfect blend of sweet-sour-heat. When we ordered this curry with simple steamed rice, we were on anticipation that it will be our very own ‘Mangsher Jhol’ (Bengali Style Mutton Curry with Potato) but with a big surprise, it was a nice spicy mutton curry with perfect blend of regular spices. I have used the spices according to our taste bud you may change according to your preference. I have used tamarind paste but I feel that cocum will also give a nice flavour with sourness. Next time I’ll definitely try this with cocum. Till then try my style ‘Aloo Ghost’.
- Mutton – 1 kg
- Potato – 4 big (Cut into quarters or halves)
- Onion – 5 big
- Garlic – 10-12 cloves
- Ginger – 2”
- Tomato – 4 (Blanched and pureed)
- Turmeric Powder – 1 ½ tsp
- Bay Leaf – 2-3
- Red Whole Chilli – 2
- Tamarind Paste – 1 Tbsp
- Jaggery – 1 tsp
- Oil – 4-5 Tbsp
- Salt – To taste
- Chopped Coriander Leaves – To garnish
For preparing the Masala Paste:
- Poppy Seed – 2 Tbsp
- Cinnamon – 2”
- Cloves – 4-5 pcs
- Black Peppercorn – 1 Tbsp
- Black Cardamom – 2
- Cumin Seed – 2 tsp
- Dry Red Chilli – 5-6 pcs
- Grated Fresh Coconut – ¾ cup
- Wash the mutton pieces. Drain the excess water and keep aside.
- Wash the potatoes. Peel them and cut them into quarters or in halves (if the potatoes are small in size)
- Grind the onions, garlic and ginger to a smooth paste using a grinder.
- Heat oil in a pressure cooker and temper the oil with bay leaf and dry whole chilli. Add onion-ginger-garlic paste and fry until golden brown.
- While the onion paste is cooking get the masala paste ready. Heat 1 tsp oil in a pan and roast all the masala paste ingredients and grind them along with the coconut and keep aside.
- Add the tomato puree to the fried onion and cook until oil start appearing on sides.
- Add turmeric powder and mutton and sauté in the masala for about 10-12 minutes on low medium heat.
- Now add potatoes, ground coconut-masala paste, tamarind paste, jiggery and 2 cups of water.
- Adjust salt and cook until done. It takes 2 whistle on high heat then 10-15 minutes on low heat. Leave the cooker to release the pressure naturally.
- Garnish with coriander leaves and serve.