I have written about this before that for most meat-eating Indians, mutton curry is comfort food. There’s such a home-sweet-home feel about mutton and potato curry and steaming hot rice. Particularly as a Sunday lunch when most family members would be home and lunch would be more of a lazy laid-back affair with a siesta written somewhere at the bottom of the (mind’s) menu. The recipe for the simplest curry follows…
500 grams mutton cut into regular pieces
4 large onions, finely sliced
4 green chillies, scored lengthwise (optional)
1 thumb-size piece ginger, ground
8 cloves of garlic, ground
2 tsp coriander powder
1 tsp cumin powder
1 quarter tsp turmeric powder+ extra for frying the potatoes
Half tsp coarsely grated pepper
1 tsp red chilli powder
2 tomatoes, finely chopped
Salt to taste
Garam masala paste made of 3 pods of cardamom, 3-4 cloves & 1 stick of cinnamon
3-4 Indian bay leaves
4 tbs vegetable oil
4 medium potatoes, peeled and halved
- Mix the ground ginger and garlic with the meat. Add the rest of the powdered spices and make sure the meat is coated with the spices. Keep aside for an hour.
- Lightly dust the potatoes with turmeric powder and a dash of salt. Mix well.
- Heat the oil in a pan and when it comes to smoking point, fry the potatoes in two batches. Fry till they are golden brown and almost half done. Remove with a slotted spoon and keep aside.
- In the same oil, add the bay leaves and green chillies (if using). Then add the sliced onions and fry till they turn translucent.
- Add the marinated mutton and give it a good stir. Keep the pan covered and the heat on high.
- Continue to stir at regular intervals.
- Add the tomatoes and season with salt a little while later.
- Add about two cups of water. This will depend on the kind of gravy you like. I like my curry on the thick side.
- When the curry looks almost done, add the fried potatoes. Continue to cook till the potatoes are done and the meat as soft as you like it to be.
- Transfer to a serving dish and garnish with your choice of herbs.