Mutton Baby Potato is a classic remarkable gravy dish. The meat is simmered over low heat with fresh ground spices, until tender and juicy and baby potatoes are well cooked when pricked with a fork. It is important to rest the mutton baby potato gravy for an hour, allowing the flavours and spices to seep through, before serving. A perfect dish enjoyed with steamed rice, rotis and naan.
Prep time: 10mins, Cooking time : 20mins
recipe source : my own
1 kg mutton (cut & washed thoroughly)
5-6 unpeeled baby potatoes (depends upon size)
3 onions chopped finely
4 tomatoes chopped finely
3-4 green chillies (seeded/deseeded)
3-4 garlic (peeled)
½ inch ginger (scraped)
½ tsp turmeric powder
2 ½ tbspn coriander powder
1 tsp chilly powder
1 tsp garam masala
½ cup thick coconut milk (home-made/store bought)
Few curry leaves
Few coriander leaves
To be grounded into coarse powder*
1 tspn peppercorns
½ tspn cumin seeds
¼ tsp fenugreek seeds.
To prep and reserve
1.Dry roast spices mentioned in the “to be grounded”* section for few seconds on low heat. Using a mortar and pestle, ground them into a coarse powder.
2.Make a smooth masala paste** of chilli, turmeric and coriander powders, by adding little water.
3.Wash baby potatoes well. Marinate the cleaned meat and vegetable with a little of the prepared masala paste** adding ½ tspn salt, separately for 20-30mins.
4.Using a mortar and pestle, smash ginger, garlic and green chillies together.
Take a large pan, tip in oil, when hot, reduce flame, add onions, saute for some time. Into this, add smashed ginger-garlic-green chillies and also the curry leaves. Saute till onions turn translucent.
Add tomatoes. Saute nicely till it is soft and mushy and everything is well combined. At this stage, add the ground spices* and masala paste**. Keeping the heat low, stir occasionally until the raw smell of the masala goes, without burning the masala mixture.
When oil starts emanating, tip in the marinated mutton and baby potatoes. Stir nicely till masalas are well coated.
Now, add 1 cup of hot water and stir again. Add salt. Cook covered on slow heat till the meat becomes tender and baby potatoes are well cooked. The gravy will thicken a bit.
Add the garam masala. Do a taste test and adjust salt accordingly.
At the final stage, add ½ cup thick coconut milk. Switch off heat. Garnish with fresh coriander leaves.
The Cook’s Notes
Can use big chunks of potatoes instead of baby potato. Do not over cook the vegetable.
This dish gets its flavour after a couple of hours from cooking and tastes best the next day.
I used homemade coconut milk : grate coconut & add into the blender with enough water. Strain. 1st extract is the thick coconut milk.
I eyeball the spice ingredients.