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Mutton With Aloo

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Mutton With Aloo Recipe, How To Make Mutton With Aloo Recipe

Mutton with aloo is a remarkable Bengali dish, mildly spiced and flavourful.

Mutton With Aloo Curry

Mutton with aloo curry is a remarka... Read More..

About Recipe

How to make Mutton with aloo

(1 ratings)
28 reviews so far
Prep time
8 mins
Cook time
45 mins
Total time
53 mins
Mutton with aloo
Author : Vahchef
Main Ingredient : Mutton
Servings : 4 persons
Published date : September 06, 2017


Ingredients used in Mutton with aloo
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Chilli powder - 1 tablespoon.
• Ginger garlic paste - 1 tablespoon.
• Yogurt - ½ cup.
• Bay leaf (tej patta) - 2 numbers.
• Cardamom - 3 numbers.
• Cloves - 3 numbers.
• Cinnamon - 2 piece.
• Salt - to taste.
• Onion paste - 1 cup.
• Potato/ aloo, cut into pieces - 3 numbers.
• Mutton - 300 grams.
• Turmeric powder - 1/4 tea spoon.
• Vinegar - 1 tablespoon.
• Sugar - 1 tablespoon.
• Tomatoes, sliced - 1 cup.
• Green chillies - 3 numbers.
• Mustard oil - 2 tablespoons.
Method:
  • Heat mustard oil in a frying pan. Once it comes to a smoking point, add whole garam masala, sugar and nicely caramelize the sugar until it turns brown in color.
  • 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 flavors are gone. Add meat pieces, turmeric powder, cumin powder, coriander powder, red chile powder, vinegar, salt, 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 minutes of slow cooking, when the meat is cooked soft then switch off the flame.

Mutton Aloo can be served with jeera rice, ghee bath, naan, roti, chapatti, parotta or poori.






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Articles


Mutton With Aloo Curry

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:

Ingredients:   

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

Method:

  1. 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.
  2.  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.
  3. 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.
  4. Cover the pan with a lid.Once they get half cooked, add tomatoes and potatoes, cover and cook until done.
  5. After 30 mins of slow cooking, when the meat is cooked soft then switch off the flame.
  6. 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.

To get hold of some of your favorite recipes, do click on www.vahrehvah.com

You could always reach me at my below links: My Cooking Videos Indian Recipes Indian Food Regional Indian Cuisines VahChef Sanjay Thumma

Enjoy Cooking! Keep Smiling…



 

Comments & Reviews

 

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jbymmlng Posted on Wed Aug 07 2013

YUM YUM

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denettra Posted on Wed Aug 07 2013

MMMMMMMMM!!!!!

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Sreenu Bahrain Posted on Wed Aug 07 2013

Superb

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Shaheen Muhimtule Posted on Wed Aug 07 2013

good very delicious and simple god bless ou

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Radiohouse Posted on Wed Aug 07 2013

Aloo Ghosth is my favorite dish! lovingly eaten in Pakistan with rice!

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rshmpr1 Posted on Wed Aug 07 2013

Chef ..Please post some more Bengali,Marwari and Bihari dishes.. thank you for the recipe.

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Samant Thakur Posted on Wed Aug 07 2013

Bhikhari katue khatey hai yeh ! i shit on this !

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Aminah I Posted on Wed Aug 07 2013

I think we call this "mangshor jhol" in Bengali. The best part of this dish is the tender marrow in the bone-in pieces of meat. When I was little I would always sneak to the buffet lines before everyone else and take the marrow pieces for m

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TameTusker Silly Posted on Wed Aug 07 2013

Gross!:(:(:(

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dbiswas Posted on Thu Aug 08 2013

Can I replace mustard oil with any other oil ?

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Srihari Valli Posted on Thu Aug 08 2013

sanjay ur awesome man!! ur teaching so many people by spending ur valuable time.. thanks man

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Kawsick Mazumder Posted on Thu Aug 08 2013

Its awesome. thank u

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