Mutton With Aloo Curry - By VahChef @ VahRehVah.com

Mutton with aloo is a remarkable Bengali dish, mildly spiced and flavourful. Steaming hot pot of mutton chunks simmered over low heat with cubes of potatoes dunked in freshly ground spices to make rich, thick gravy. Traditionally, the preparation involves slow cooking method so that the meat is cooked thoroughly well in its own juices so that the flavour of the spices penetrates into the meat and aloo and gives an enticing taste to your palates. The dish goes well with jeera rice, ghee bhath, roti, naan, chapatti, parotta and poori etc.

Ingredients:
Mutton - ½ kg
Potato/ Aloo, cut into pieces - 4-5 nos
Onion paste - ½ cup
Mustard Oil for frying
Salt - to taste
Cinnamon - 2 pieces
Cloves - 3-4 nos
Cardamom - 3-4 nos
Bay leaf (Tej patta) - 2 nos
Yogurt - ½ cup
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Turmeric powder - ¼ tsp
Vinegar - 1 tbsp
Sugar - 1tsp
Tomatoes, sliced - 1 cup
Green Chillies - 3-4 nos
Method:
Heat mustard oil in a frying pan. Once it comes to a smoking point, add garam masala, sugar and nicely caramelize the sugar until it turns brown in colour. Add onion paste and cook for about 2 to 3 minutes till they get fried nicely. Add ginger garlic paste and cook until the raw flavours are gone. Add meat pieces, turmeric pd, cumin pd, coriander pd, red chill pd, vinegar, salt, ½ cup yogurt and mix well. Add little water and cook till the mutton is tender. Cover the pan with a lid. Once they get half cooked, add tomatoes and potatoes, cover and cook until done. After 30 mins of slow cooking, when the meat is cooked soft then switch off the flame.
Mutton Aloo can be served with jeera rice, ghee bhath, naan, roti, chapatti, parotta or poori.

[smarajitmondal]

Here is another "more bengali" mutton curry recipe. The mutton is marinaded with ginger-garlic paste, cumin paste, chili paste, turmeric powder, yogurt and mustard oil for around an hour and then fry it well in mustard oil with sugar, salt, onion paste, tomato and garam masala (we call it "kosha mangsho"). Cilantro (coriander leaves) are optional, but generally not used in traditional bengali mutton curry. Potatoes and sliced onions (birista) are fried separately and added to the fried mutton. Once the mutton is half-cooked, warm water is added and and boiled until fully cooked. Some raw garam masala paste is added 5 minutes before removing the mutton from the oven and mixed well. The dish tastes best if it is rested for ~30 minutes before serving.

[vsh]

sanjay ur awesome man!! ur teaching so many people by spending ur valuable time.. thanks man

[Redwell]

thanks Sanjay for bein sooo productive!!!

[shaheenmuhimtule]

good very delicious and simple god bless ou

[Radiohouse]

Aloo Ghosth is my favorite dish! lovingly eaten in Pakistan with rice!

[rshmpr]

Chef ..Please post some more Bengali, Marwari and Bihari dishes.. thank you for the recipe.

[aminahi]

I think we call this "mangshor jhol" in Bengali. The best part of this dish is the tender marrow in the bone-in pieces of meat. When I was little I would always sneak to the buffet lines before everyone else and take the marrow pieces for myself :)

[rajazuhaib]

when he is going to taste it i saw some cauli flower and veg in it

[dbiswas]

Can I replace mustard oil with any other oil ?

[batla]

Before you added the water in mutton, you were suppose to saute the mutton till its own water is dried.

[stwimins]

Nice video but the spoon you use to taste the food after you taste in u put the same spoon back in the pot hope you don't do when cooking for people its nasty

[analogueman]

Nope... just spuds! Watch it again in HD. ;)

[batla]

I totally disagree with his recipe. you didn't Southey the mutton.