Aloo Mutton Curry | Degi Mutton Curry Recipe | Mutton Gravy Recipe | Aloo Gosht Curry | Mutton Potato Curry | Mutton Curry | Aloo Gosht Recipe | Degi Aloo Gosht
Ingredients for Degi Aloo Mutton:
– Mutton, curry cut with bones and fat- 1 kg
Whole Spices for tempering:
– Green Cardamom- 6
– Cloves- 6
– Bay Leaves- 3(cut into 2)
Roasted Masala (Spice) Powder:
– Black Cardamom Seeds- from 6 small or 4 big black cardamoms
– Cinnamon- 4 half inch sticks
– Whole Black Peppercorns- 1 tsp
– Mace (Javitri)- 1
– Nutmeg (Jaiphal)- 1 tsp (crushed)
– Cumin Seeds (Jeera)- 1.5 tsp
– Star Anise- 1
Spice Powders:
– Turmeric Powder- 1 tsp
– Deggi Mirch (or Red Chilli) Powder- 3 tsp
– Coriander Powder- 3 tsp
Other Ingredients:
– Ginger Garlic Paste- 4 tsp
– Fried Onions, crushed- 4 medium onions (75 gms each)
– Whisked Curd/Yogurt- 225 ml
– Potatoes, halved- 4 medium potatoes ( 75 gms each)
– Salt- 2 tsp+ 1/4 tsp for seasoning
– Oil- 6 tbsp
– Kewra Water (Screw pine Essence)- 1 tsp
Preparation:
– Clean and wash the mutton pieces and keep in a colander for the water to drain.
– Dry roast the whole spices in a pan on low heat for 2-3 mins. Set it aside on a plate to cool and then grind it to a powder.
– Slice the onions and then fry it till golden. Set it aside on a plate to cool and grind to a powder.
– Whisk the curd/plain yogurt.
Process:
– Heat oil in a pressure cooker and then add the whole spices.
– Once it splutters, add the mutton pieces and sear it on high heat for 3-4 mins till the colour changes.
– Add the ginger garlic paste and continue to sear it on high to medium heat for 2-3 mins.
– Now add the roasted spice powder made in the grinder earlier, mix and fry/bhunno on medium heat for 2-3 mins till the mutton is browned and the masala coats the mutton pieces.
– Now add all the balance spice powders like turmeric, deggi mirch and coriander powder, mix and fry on medium heat for 2-3 mins. If it’s too dry, add a splash of water and then fry.
– Reduce the heat to low or switch off heat and then add the whisked curd/yogurt. Mix it well and then cook on low heat for 3-4 mins till oil separates.
– Add the halved potatoes, pinch of salt, mix and cook on medium heat for 2 mins.
– Add 300 ml water, give a mix and then pressure cook for 3 whistles. (on high heat till 1st whistle and then on low to medium heat for the balance 2 whistles)
– Once pressure releases, add the crushed fried onions, give a mix and then cook on low heat for 2-3 mins. Add another 100 ml water if the gravy is too thick.
– Add 1 tsp of kewra water, give a mix and simmer on low heat for another 2 mins.
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