Mutton with aloo curry is a remarkable Bengali dish, mildly spiced and flavourful. Steaming hot pot of mutton chunks simmered over low heat with cubes of potatoes dunked in freshly ground spices to make rich, thick gravy. Traditionally, the preparation involves slow cooking method so that the meat is cooked thoroughly well in its own juices which help the flavour of the spices to penetrate into the meat and aloo giving an enticing taste to your palates.
This dish is generally served with jeera rice, ghee bhath, roti, naan, chapatti, parotta or poori etc. Potato or Aloo is a very versatile ingredient used in almost all cuisines. Although not native to India, potato was introduced during the British rule and today has become a very common and popular ingredient used in a variety of Indian dishes. Today, India too is one of the largest producers of potato.
Potatoes are often used in most northern parts of India and mostly in the state of Kashmir, Punjab, Delhi, Bihar etc. Potatoes are also used in preparing dry fries and curry dishes. Many meat dishes in India are combined with potatoes in their curry. Meat cooked with potatoes is very a flavourful dish and gives a unique savour by the amalgamation of strong whole spices, yogurt, vinegar added in it. When cooked rightly, the meat becomes truly juicy, moist and when you take a bite, you can feel the exploration of classic flavours lingering in your mouth. Aloo mixed in the saucy gravy absorbs the flavours and tastes too good. Yoghurt gives a smooth, delicate and silkiness to the gravy along with startling flavours.
There are many dishes that one can make with meat or potato like Kashmiri mutton curry which is mildly spiced dish having nice and sweet flavours from fennel and mace, Mutton with ridge gourd curry etc. Aloo or potatoes can be added to a simple potato masala to making an authentic spicy dish like dum aloo. Goat meat is one of the main sources of animal protein consumed by many worldwide.
It is very popular in the North African and Middle Eastern nations. They are also important in Southeast Asia, Caribbean and other tropical regions. It’s only the preferences, cooking technique and mainly the taste and flavours that differ from region to region. The mutton with aloo dish can be served with jeera rice, ghee bhath, naan, plain roti, chapatti, parotta or puri etc. Do try this recipe and enjoy its luscious flavours. How to prepare Mutton with Aloo Curry:
Mutton - ½ kg Potato/ Aloo,
cut into pieces - 4-5 nos
Onion paste - ½ cup Mustard
Oil - for frying
Salt - to taste
Cinnamon - 2 pieces
Cloves - 3-4 nos
Cardamom - 3-4 nos
Bay leaf (Tej patta) - 2 nos
Yogurt - ½ cup
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Turmeric powder - ¼ tsp
Vinegar - 1 tbsp
Sugar - 1tsp
Tomatoes, sliced - 1 cup
Green Chillies - 3-4 nos
- Heat mustard oil in a frying pan. Once it comes to a smoking point, add garam masala, sugar and nicely caramelize the sugar until it turns brown in colour.
- Add onion paste and cook for about 2 to 3 minutes till they get fried nicely. Add ginger garlic paste and cook until the raw flavours are gone.
- Add meat pieces, turmeric pd, cumin pd, coriander pd, red chill pd, vinegar, salt, ½ cup yogurt and mix well. Add little water and cook till the mutton is tender.
- Cover the pan with a lid.Once they get half cooked, add tomatoes and potatoes, cover and cook until done.
- After 30 mins of slow cooking, when the meat is cooked soft then switch off the flame.
- Mutton Aloo can be served with jeera rice, ghee bhath, naan, roti, chapatti, parotta or poori.
Meat dishes are widely liked and eaten by most hard core non-vegetarian eaters. The most important or highlighting part is the flavor as they're really delectable and tasty when cooked! I wish you all must surely try this recipe as it’s just worth the effort.
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