Mutton Curry With Vegetables

Mutton curry has always been comfort food. With the usual spices and chunks of potato. The potatoes are rubbed with a mix of turmeric and salt and shallow fried till they turn golden brown. They are later added to the curry when the meat becomes almost tender. By the time the curry is done, the potatoes are thoroughly cooked too. I started to make the same yesterday but with winter vegetables in abundance now who can resist the temptation of adding some peas and  some spinach to nearly everything?

500 grams mutton, cut into regular pieces
6 medium-sized potatoes
A small bunch of spinach, washed and halved
A bowl of peas
2 tomatoes, blanched, peeled and chopped 
2-3 Indian bay leaves
3 large onions, sliced thin
10 cloves of garlic
Thumb-size ginger
1 tsp chilli powder
2 tbs coriander powder
A quarter tsp ground pepper
1 tbs cumin powder
A quarter tsp turmeric+ extra for frying the potatoes
A quarter tsp garam masala
Salt to taste +extra for the potatoes
4 tbs vegetable oil
Chopped coriander for the garnish 

Grind the garlic and the ginger and transfer the paste to a large bowl.
Add the powdered spices (except the garam masala) and mix well.
Marinate the mutton in this mixture as you prepare the potatoes.
Peel and halve the potatoes. If the potatoes are large, quarter them. The sizes should be even.
Rub a mixture of salt and turmeric on the potatoes and set aside.
Heat the oil in a pan. When it comes to smoking point, add the potatoes.
Fry for a short while turning them all over till they turn golden brown.
Remove with a slotted spoon and drain them on kitchen paper.
In the same oil add the bay leaves and fry the onions till they turn translucent.
Add the meat and continue to cook till the oil separates stirring at regular intervals. This will take about 35-40 minutes. 
If the curry looks like it’s going to burn, add a quarter of a cup of water and stir. By now the colour will also look good. Season with salt. The chopped tomatoes can go in now.
Add the potatoes and stir well. Add about two cups of hot water. This will depend on the amount of gravy you want.
After 8-10 minutes, add the spinach and the peas and cook till the vegetables are done.
Check the seasoning and make any adjustments, if needed. Sprinkle the garam masala and stir gently.
Remove from the flame and transfer to a serving dish.
Garnish with the chopped coriander.

This dish goes best with steaming hot rice!

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