Mutton Curry with Potatoes

Step 1: Prepare Ingredients

Prepare ginger garlic paste, slice onions, and chop potatoes into medium-sized pieces.

Step 2: Sauté Onions

Heat cooking oil in a large pan or wok. Add sliced onions and sauté until they turn golden brown, about 5-7 minutes.

Step 3: Add Aromatics

Add bay leaf and 1 tablespoon of ginger garlic paste to the browned onions. Sauté for another minute until fragrant.

Step 4: Prepare Spice Paste

In a separate bowl, combine turmeric powder, jeera powder, red chili powder, and meat masala. Add a little water to form a thick paste.

Step 5: Brown Mutton and Potatoes

Add mutton pieces and chopped potatoes to the pan with the onions. Add salt to taste and stir well. Cook for 10-15 minutes until the mutton starts to brown.

Step 6: Add Spice Paste and Tomatoes

Pour the prepared spice paste over the mutton and potatoes. Mix thoroughly to coat all pieces. Then add the chopped tomatoes and continue to cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate.

Step 7: Simmer the Curry

Add 1-2 cups of water to the pan, bringing the mixture to a boil. Reduce heat, cover, and simmer for 30-40 minutes, or until the mutton is tender and cooked through.

Step 8: Final Flavor Boost

Add the remaining 1 tablespoon of ginger garlic paste to the simmering curry. Stir well and cook for another 2-3 minutes to infuse the fresh ginger-garlic flavor.

Step 9: Serve

Once the mutton is tender and the gravy has reached your desired consistency, remove from heat. Serve hot with roti, rice, or naan.

• Adjust red chili powder according to your spice preference.

• Ensure onions are deeply browned for a rich color and flavor in the curry.

• Simmer the curry on low heat until the mutton is tender and the oil separates from the gravy.

• Add green chilies for extra heat.

• Incorporate yogurt or coconut milk for a creamier texture.

• Garnish with fresh coriander leaves before serving.