Mutton Curry with Potato, a traditional Mutton Curry Recipe made with the East Indian Bottle Masala and roasted coconut. This is a very popular and delicious Mutton Curry from the East Indian Cuisine, our very own ‘Mutton Khuddi’.
Table of Contents
- Mutton Curry with Potato or Mutton Khuddi Recipe
- Watch the Mutton Curry Video
- Ingredients for Mutton Curry
- How to Prepare Mutton Curry
Mutton Curry with Potato or Mutton Khuddi Recipe
This Mutton Curry with Potato is without curds and is traditionally cooked without the pressure cooker. But to speed up the cooking we like to boil the mutton first in a pressure cooker and then proceed to make the curry.
Mutton Kuddi or Chicken Khuddi was a staple on Sundays and served with steamed rice and some salad when we were growing up. The curry is finger-licking delicious and you will just love the potatoes in the curry. They absorb the flavour of spices in the curry and turn juicy.
The main ingredient or spice in this Mutton Curry is the East Indian Bottle Masala. If you do not have Bottle Masala, try using any other meat masala that you have, or use red chilli powder and some Homemade Garam Masala powder instead of meat masala.
You will love this Mutton Curry with Potato because –
- It’s flavourful, aromatic, and delicious
- Quick and Easy to prepare
- Uses basic ingredients
Watch the Mutton Curry Video
Ingredients for Mutton Curry
- MUTTON. We use goat or lamb meat with bones for this curry because it adds so much flavour. You can even use beef, pork, or chicken too.
- BOTTLE MASALA. This is a spice blend that we make once a year and use throughout the entire year for our regular cooking. The East Indian Bottle Masala is an important spice blend in East Indian Cuisine and adds flavour to any dish. If you don’t have Bottle Masala with you, use any meat masala you have.
- POTATOES. This is a Mutton Curry with Potato. You could use raw potatoes and cook them into the curry. I sometimes boil potatoes along with the mutton and then use them in the curry. The potatoes in Mutton Khuddi curry absorb the flavour of the curry and they become very flavourful. Do not skip the potatoes in this Mutton Curry.
- MASALA PASTE. Roast the following ingredients and grind them to a smooth but slightly coarse paste. This masala paste forms the base of the Mutton Curry.
- Onions – 2 medium
- Coconut – 1/2 cup of dried coconut or 3/4 cup of freshly grated coconut.
- Garlic – 8 to 10 cloves
- Ginger – 1-inch piece
- Green Chillies – 2 to 3
- Coriander leaves, a few sprigs (optional)
- TAMARIND OR SOUR LIME. Use tamarind extract or sour lime juice to give a slight tang to the mutton curry and enhances the taste. You could give this a skip and use tomatoes instead.
How to Prepare Mutton Curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 04 persons
STEP I.
Wash half a kilo of mutton and cook in a pressure cooker with salt and one cup of water. After the first whistle of the pressure cooker, reduce the heat and cook on low to medium heat for 5 to 10 minutes or until done. The cooking time will depend on the quality of the mutton. You could also boil a couple of potatoes along with the mutton to save time.
STEP II.
Heat a frypan and roast 2 sliced onions and coconut until brown. When almost done add garlic cloves, ginger, and green chilies to the pan and continue to roast for a few minutes. Switch off the heat and allow the masala ingredients to cool completely. Transfer this into a blender jar and blend into a paste with a little water.
STEP III.
Now, heat some oil in a vessel and add the ground masala and saute’ for 2 minutes. Then add the Bottle masala and saute’ for one or two minutes. Next, add the boiled mutton and potatoes and a cup or two of water to make the curry. Cover and cook for 8 to 10 minutes on medium-low heat. Finally, add the tamarind extract and check for seasoning and simmer for one more minute and then turn off the heat,
Serving Suggestion
Serve Mutton Curry with Potato over a plate of steamed rice and vegetable foogath – French Bean Foogath or Drumstick Foogath. An onion tomato and cucumber salad will make a nice accompaniment to this meal.
Other Mutton Recipes you may like
Lamb (Mutton) Stew with Coconut Milk
Printable Recipe
Mutton Curry with Potato | East Indian Mutton Khuddi Recipe
Ingredients
- 500 grams Mutton on the bone
- 2 medium Potatoes
- 2 tbsp East Indian Bottle Masala
- 3 tbsp Oil for cooking
- Tamarind extract (small ball of tamarind soaked in warm water)
- Salt to taste
For the Masala Paste (to be roasted)
- 2 medium Onions
- ½ cup Coconut, dried
- 8 to 10 cloves Garlic
- 1 inch Ginger
- 2 to 3 Green Chillies
- Coriander leaves a few sprigs (optional)
Instructions
How to Prepare Mutton Curry
- Wash half a kilo of mutton and 2 potatoes and cook in a pressure cooker with salt and one cup of water. After the first whistle of the pressure cooker, reduce the heat and cook on low to medium heat for 5 to 10 minutes or until done.
- Heat a frypan and roast 2 sliced onions and coconut until brown. When almost done add garlic cloves, ginger, and green chilies to the pan and continue to roast for a few minutes. Grind into a smooth paste.
- Now, heat some oil in a vessel and add the ground masala and saute for 2 minutes. Then add the Bottle masala and saute for one or two minutes.
- Add the boiled mutton and potatoes and a cup of water to make the curry. Cover and cook for 8 to 10 minutes on medium-low heat.
- Finally, add the tamarind extract and check for seasoning and simmer for one more minute and then switch off the heat.
Notes
- Add Bottle Masala/Meat masala as per taste.
- Use mutton with bones for this curry.
- Add potatoes as needed.
- Use tamarind extract or lime juice
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Awesome recipe
Thank you, Leander