Spicy Mutton Masala or Aloo Gosht

Name: Spicy Mutton Masala or Aloo Gosht
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gms mutton bone-in (cut into 1 and 1/2 inch pieces); 2 tbsp mutton fat cut into 1/2 inch pieces; 1 large onion paste; 1 tbsp ginger paste; 1 tsp garlic paste; 2 tbsp tomato puree; 3 tbsp thick yogurt; 1/4 cup Mustard oil; 1 tbsp ghee (clarified butter); 2 medium onion finely chopped; 6-7 cloves garlic chopped finely; 1/2 tsp turmeric powder; 1/2 tsp red chili powder; 1 tsp Kashmiri Red Chili Powder; 1 tsp Meat Masala; 1 tsp Korma Masala; 1/2 tsp roasted cumin powder; 1/4 tsp black pepper powder; 2 potatoes quartered; 1 tsp salt or as needed; 1 tsp sugar; Whole Spices :; 3 green cardamoms; 3 cloves; 1 inch cinnamon; 2 bay leaves; 1/2 tsp cumin seeds; 7-8 black peppercorns half crushed; 1/2 tsp garam masala; 2 tbsp coriander leaves chopped

Kumkum Chatterjee @cook_12055532

#EF
Spicy Mutton Masala or Aloo Gosht is a treat for your taste buds and a nutritious indulgence. This is an authentic North Indian and Pakistani Mutton and potato curry with warming whole spices, onions, tomatoes and yogurt.It is ready within an hour and pairs well with rice, roti, naan or any Indian flatbread and perfect for weekend special lunch or dinner for family and friends.

Kumkum Chatterjee @cook_12055532

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Ingredients

1 hour

4 servings

500 gmsmutton bone-in (cut into 1 and 1/2 inch pieces)
2 tbspmutton fat cut into 1/2 inch pieces
1large onion paste
1 tbspginger paste
1 tspgarlic paste
2 tbsptomato puree
3 tbspthick yogurt
1/4 cupMustard oil
1 tbspghee (clarified butter)
2medium onion finely chopped
6-7 clovesgarlic chopped finely
1/2 tspturmeric powder
1/2 tspred chili powder
1 tspKashmiri Red Chili Powder
1 tspMeat Masala
1 tspKorma Masala
1/2 tsproasted cumin powder
1/4 tspblack pepper powder
2potatoes quartered
1 tspsalt or as needed
1 tspsugar
Whole Spices :
3green cardamoms
3cloves
1 inchcinnamon
2bay leaves
1/2 tspcumin seeds
7-8black peppercorns half crushed
1/2 tspgaram masala
2 tbspcoriander leaves chopped

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Steps

1 hour

1

Marinate mutton with 1 tbsp onion, ginger and garlic paste, tomato puree and whisked yogurt.Also add turmeric powder, red chili powder,Kashmiri Red Chili Powder,roasted cumin powder, 2 tbsp mustard oil and 1/2 tsp salt.Set aside for 1 hour but preferably overnight refrigerated.Peel and cut potatoes into quarters. Heat oil in a wide cooking pan.Fry the potatoes and set aside.In the remaining oil, add ghee.Add half crushed whole spices and fry for few seconds till aromatic.
2

Add the minced garlic and saute till aromatic. Now add the chopped onions and fry till light brown.Now add rest of onion and ginger garlic paste and continue frying till there is no raw smell of onion.Now add the dry spice powders..Fry for few seconds.
3

Add the marinated mutton and stir well. Add salt and 1 tsp sugar or to taste. Increase heat to medium high and cook the meat along with meat fat for 7-8 minutes till oil leaves sides.Add 1 tbsp more tomato puree and mix well. Add 2 cups hot water.Also add 1 tbsp whisked yogurt.Mix well.Transfer the curry to a pressure cooker along with the potatoes.Pressure cook on medium heat for 10 minutes or 5-6 whistles.Switch off.Let the pressure release on its own.
4

Open lid.Once the meat is tender, add the potatoes. Add more water if needed.Pressure cook again for 3 whistles until potatoes are soft but not mushy.Switch off.Let the pressure release on its own. Sprinkle garam masala and boil for 2 minutesAdjust consistency..Garnish with chopped coriander and slit green chilies. Serve hot with steamed rice, pulao,tandoori roti, naan or any Indian flatbread.

Tips

Bone-in meat along with little fat works best as it adds richness and makes the curry more flavourful. Potatoes go in last to avoid them turning mushy.Adjust consistency. Add more water for a soupy consistency and less for a thicker curry.

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