Mutton and Potato Curried Sauce
Mutton - 1/2 kg, pieces washed and cut into medium size pieces
Potatoes - 3 medium size, peeled and cubed
Onions - 2 medium size, finely chopped
Ginger - 1/2 inch piece
Garlic - 4 beads
Garam masala powder - 2 teaspoonsRed chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - 1-1/2 teaspoons
Coriander leaves - a small bunch, finely chopped
Coconut - 1 cup, grated
Khus-khus - 2 teaspoons
Ghee - 1 tablespoon
Cinnamon - 1 inch long stick
Cloves - 3
Warm water - 5 cups
Method: Grind the coconut and khus-khus together to a smooth paste and keep aside. Grind the ginger and the garlic to a smooth paste and keep aside.
Heat a flat-bottomed vessel and pour the ghee. When smoking hot, add the cloves and cinnamon stick together and follow with half of the chopped onions. When the edges of the onions turn brown here and there, add the mutton pieces. Stir from bottom once. When the water which shows out of the mutton pieces evaporates, add the garam masala powder, salt, turmeric powder, ginger, and garlic paste. Fry well for 5 minutes. Now add 3 cups of warm water to cover the mutton just completely and also the remaining chopped onions. Cover with a lid and allow to boil over moderate heat for the first 30 minutes and then simmer over reduced heat till the mutton is tender. Add potato pieces to the tender mutton at this stage. If needed, add 2 cups of warm water with potato. When the potatoes are boiled tender, add the coconut and the khus-khus paste diluting it with a cup of water. Let the sauce simmer gently till you get the required consistency you like or till the sauce does not smell raw. Add the chopped coriander leaves to the sauce a minute before removing from the fire. Enjoy!
This curried sauce is so tasty when eaten with boiled rice or bread or chappaties. We can use minced meat and cook it exactly the same way. Minced meat takes less time to cook.
Traditional Indian Home Cooking: Mutton and Potato Curried Sauce