How to make Aloo Mutton Curry - SK Khazana -
Mutton and potatoes make good companions in this delicious and flavorful mutton curry
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Potatoes (आलू)
Cuisine : Indian
Course : Main Course Mutton
For more recipes related to Aloo Mutton Curry - SK Khazana checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Mutton Ghee Roast Bhuna Mutton With Coconut Masala Masalewale Chaampan Lamb Popsicles in Cream Sauce
Aloo Mutton Curry - SK Khazana Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Aloo Mutton Curry - SK Khazana Recipe
Mutton cut into 2 inches on the bone 750 grams
Potatoes peeled and halved 4 medium
Oil 1/4 cup
Green cardamoms 4-5
Cloves 4-5
Cinnamon stick 1 inch
Fennel seeds 1/2 teaspoon
Onions sliced 2 large
Salt to taste
Ginger-garlic paste 1 1/2 tablespoons
Red chilli powder 1 1/2 teaspoons
Fennel powder 3 teaspoons
Green cardamom powder 1 teaspoons
Yogurt 1/2
Fresh coriander leaves chopped
Ginger cut into thin strips + for garnish 2 inch
Coriander sprig for garnish
Method
Step 1
Heat oil in a pressure cooker, add green cardamoms, cloves, cinnamon stick and fennel seeds and saute till fragrant.
Step 2
Add onions and salt, mix and saute till golden brown. Add ginger-garlic paste, mix well and saute till raw smells disappear.
Step 3
Add mutton and saute on high heat till it becomes brown. Add potatoes and add Tata Sampann Chilli Powder, fennel powder, green cardamom powder and yogurt, mix well and sauté for 2-3 minutes. Add 2 cups water, mix well. Cover the cooker and cook under pressure till 4-5 whistles are released. Allow the pressure to reduce completely.
Step 4
Open the lid, add coriander leaves and strips ginger and mix well. Take the cooker off the heat.
Step 5
Transfer into a serving bowl, garnish with ginger strips and coriander sprig. Serve hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
