Degi Mutton | Degi Aloo Gosht | Aloo Mutton Curry | Mutton Gravy | Degi Mutton Curry Recipe | Mutton Gravy Recipe | Aloo Gosht Curry | Mutton Potato Curry | Mutton Curry | Aloo Gosht Recipe


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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