While growing up, Mutton Potato Stew or Mangsha Aloo Tarkari was a staple Sunday lunch. We all would sit down to a big meal prepared by my Ma. She would make this Mutton Potato Stew with freshly cut grass-fed goat and cook it with freshly ground masala paste and mustard oil. Oh.., it has to be mustard oil though. The curry would have big piece of potatoes and chunks of succulent meat on their bones. Delicious.
Oh, the nostalgia. Every family from Odisha can relate to this.
But here I have used my sister-in-law’s recipe. Well, she is more of a sister than an in-law. She is very close to my heart. She happens to be an awesome cook just like my mom. I visited India in 2017 summer and I got to taste the Mutton curry she made. Finger licking good. I had to give her recipe a try and I succeeded only after a few tries.
It’s amazing how someone who wasn’t a part of your family to begin with but how close they become to your life and to your heart when they do. Mansi is one of them. She can touch your life with that gorgeous smile of her’s. Love you, MD!
Now things have changed. I make this curry just whenever there is a craving. There is no Sunday lunch tradition going on. I make mutton in various way – Spicy Mutton Fry, Mutton kebabs, Shahi Mutton, Mutton Biryani etc.., but nothing beats this spicy soupy version of Ma’s dish popularly known in Odisha as Mutton Curry or Aloo Mangsha Tarkari.
Every time I make this Mutton Potato Stew, I usually like it piping hot and in a big soup bowl and I eat it just like that. But it tastes awesome with some steamed rice, a wedge of lemon. You can serve this dish with plain dosa (Fermented Indian crepes) or Roti or Naan. Or, just do what I do. Enjoy a big bowl of Spicy Mutton and Potato Stew on a freezing night with a glass of red wine.
And these beautiful props were given to me as a gift last Thanksgiving by my cousin from Bay Area. I was in love with these the first time I set my eyes on them. And about M – She is another very thoughtful person. She knows I love props and she gave me what I wanted. Love you, M!
So, what’s your story that brings back memories for you?
- Mutton 2 pound. Use boneless lamb as an alternative
- Onion 3 big
- Ginger 1 inch
- Garlic 1 pod
- Potato 2 to 3
- Turmeric 1 TBSP
- Chili powder per your taste
- Bay Leaves or Teja Patra 2
- Garam Masala – 1 small cinnamon, 2 cloves, 1 green cardamom, a few black peppercorns
- Mustard Oil – ½ cup, you can use Ghee or Clarified butter as well.
- Ghee- 1 teaspoon
- Yogurt – ½ cup
- Chopped mint or coriander leaves for garnishing
- Few wedges of lemon (Optional)
- Finely chop onions.
- Grind the ginger and garlic to a fine paste. Set aside. Crush all garam masala together and set aside.
- Wash mutton well and marinate the mutton with ½ cup of yogurt for 30 minutes.
- Heat mustard oil in a deep cooking pot.
- When the oil is hot, add 1/2 teaspoon sugar. When sugar starts to caramelize, add the bay leaves and chopped onion. Adding the sugar helps the gravy take a deep red color which you should try to achieve.
- When the onion starts to change color into a beautiful caramelized brown, add the ginger garlic paste, cumin powder, chili powder, turmeric, salt and coriander powder.
- Cook for another 20 to 30 minutes in medium to low flame until the oil separates from the masala. You can add few spoons of water to the masala mix to help it cook better.
- When masala is fully cooked, add mutton pieces and mix well. Cook with covered lid under medium flame.
- Mutton will release a lot of water and cook with its own water.
- In the meantime, wash and cut potatoes into big pieces. Pan fry them lightly in oil and set aside.
- When mutton is almost 80% cooked, add the potatoes and 4 to 5 cups of hot water and continue to cook the curry in low flame for another hour.
- Right before taking it off the stove, heat ghee in a pan, add garam masala and put it on the mutton and garnish with fresh coriander and mint leaves.
Note: The amount of time it takes to cook mutton depends on the quality of mutton. You can always make this curry in pressure cooker or Insta Pot or a Slow Cooker.
PIN for Later: