Mutton Curry with Potato | East Indian Mutton Khuddi Recipe
A traditional Mutton Curry Recipe with Potatoes, Bottle Masala and Coconut. akes an awesome lunch when served with steamed rice and salad for a Sunday Lunch.
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