Classic Mutton Potato Curry

Meat & Potato Curry: A Timeless Comfort Dish

Ingredients:
1.5 kg mutton
1 tbsp salt
2 tbsp ginger paste
2 tbsp garlic paste
1 tbsp Kashmiri red chili powder
1 tbsp turmeric powder
1 tbsp garam masala
3 tbsp dhania jeera
1 tbsp malt vinegar
1/4 cup oil
3 medium onions, finely chopped
1 tbsp ghee

Dry Aromatics:

1 Star anise,
1 Tsp peppercorns,
1 Tsp nigella seeds,
cloves,
1 Tsp coriander seeds,
2 black cardamom,
7 green cardamom,
small cinnamon stick,
1 Tsp fennel seeds,
3bay leaves
Green chilies (to taste)
250g chopped tomatoes
4 large potatoes, halved

Instructions:

Marinating the Mutton:

Combine mutton with salt, ginger paste, garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, dhania jeera, and malt vinegar. Ensure even coating and let it marinate.

Cooking Process:
Heat oil in a pan, add finely chopped onions, sauté until translucent. Introduce ghee midway for extra richness.
Add dry aromatics - star anise, peppercorns, nigella seeds, cloves, coriander seeds, black cardamom, green cardamom, cinnamon stick, fennel seeds, bay leaves. Fry for 2 minutes until fragrant.
Add marinated meat, braise for 5 minutes until it attains a beautiful colour.
Incorporate green chilies.
Add chopped tomatoes, let the mixture amalgamate, and then add enough water to just cover the meat.
Bring to a boil, cover with a lid, lower the heat, and simmer for 2 hours on low. After 90 minutes, add halved potatoes. Lid back on for the final 30 minutes.

Final Presentation:
The delectable meat and potato curry is ready. Serve with rice or fresh naan, garnishing with fresh coriander.

Storage Tip:
Freeze leftovers in sealed containers; they reheat splendidly in the microwave or a pyrex bowl.

Тэги:

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