Indian lamb stew with potatoes - Aloo Mutton Curry
Warming pot with lots of flavor!
Ingredients
- 1,5 kg lamb (neck)
- 8 pcs potatoes
- 4 pcs tomatoes
- 2 pcs red onion
- 8 cloves garlic
- 2 tbsp Gee / neutral oil
- 2 tbsp tomato paste
- 1,2 liter water
- 5 dl whipped cream
Spices for the oil
- 2 pcs bay leaf
- 1 pcs cinnamon stick
- 6 pcs green cardamom seeds
- 1 tbsp fennel seeds
Spice mix for the casserole
- 1 tbsp garam masala
- 1 tbsp ground coriander
- 2 tsp chili powder
- 2 tsp turmeric
- salt and pepper
When it's cold outside, there's not much that tastes better than a good stew. This delicious Indian stew with lamb and potatoes is truly comfort food. Full of flavor and deliciously tender meat. There are also potatoes in the pot, so the whole dish is combined in the same pot. This is an explosion of flavors and if you like Indian food, you will love this. I use lamb neck in this dish, but you can use other stewed meat as well. The important thing is to leave it for a few hours on a low heat in the pot so that all the good flavors come out well and the meat becomes very tender. I have also made a video of this recipe which you can see further down in the recipe.
Step 1
Start by finding a frying pan and a large pot in which to cook the whole dish. Cut the meat into slightly large pieces and season with plenty of salt and pepper. I brown the meat quickly on a high heat in the frying pan and transfer to a plate. In the large pot, I add Gee or neutral oil and the spices that say they should be in the oil. When the spices start to smell good in the room, I add finely chopped onion. Fry the onion for 5-10 minutes until it starts to take on some colour. When you have finished roasting the meat, add it to the pot together with the tomato puree. Add the rest of the spices and cook for a few more minutes.
Finely chop the garlic and let it cook for a few minutes before pouring over the water and chopped tomatoes. Stir well and add the whipped cream. Bring the pot to the boil and turn down the heat so it just simmers. Let the pot stand for about 2 hours before adding the potatoes.
Step 2
I brown the meat quickly on a high heat in the frying pan and transfer to a plate. In the large pot, I add Gee or neutral oil and the spices that say they should be in the oil. When the spices start to smell good in the room, I add finely chopped onion. Fry the onion for 5-10 minutes until it starts to take on some colour. When you have finished roasting the meat, add it to the pot together with the tomato puree. Add the rest of the spices and cook for a few more minutes. Finely chop the garlic and let it cook for a few minutes before pouring over the water and chopped tomatoes. Stir well and add the whipped cream. Bring the pot to the boil and turn down the heat so it just simmers. Let the pot stand for about 2 hours before adding the potatoes.
Step 3
Peel potatoes and divide into 4. Place these in the pot and continue to simmer for about 1 hour. Check that the meat has become very tender and the potatoes completely tender. Season the pot with salt. Now the dish is ready to be served. Feel free to decorate with a little extra cream on top and some coriander. Serve with naan bread and enjoy a delicious lamb stew! Here you can see a video of how I make this dish.
Step 4
Cook until the meat is very tender and the potatoes are completely tender. Season the pot with salt. Now the dish is ready to be served. Feel free to decorate with a little extra cream on top and some coriander. Serve with naan bread and enjoy a delicious lamb stew! Here you can see a video of how I make this dish.
