Ground Mutton with Potatoes and Green Peas

This classic Indian recipe made with lamb mince, potatoes, and peas is simple and easy to make.

It is one of those classic dishes that is a favorite weeknight or weekend dinner in many households.

It is super easy to make and versatile to serve. You can serve it with boiled white rice, Indian bread varieties, or bread.

I like to serve it with bread along with a salad. It is perfect for an easy dinner.

INGREDIENTS USED IN THIS RECIPE

Minced meat: You can use lamb or beef. I have used lamb in this recipe.

Onion, potato, tomato: I have used a big onion, cut into small pieces, a medium big potato peeled and cut into cubes and one medium tomato cut into pieces.

Green chili: I have split the green chili and added, if you want you can also remove the seeds and add.

Green peas: You can use frozen, fresh or dried green peas. If you are using dried green peas, soak it overnight, cook and add in the recipe.

Vegetable oil: You can use coconut oil or any other vegetable oils you like.

Ginger garlic paste: It gives flavor to the recipe, also helps in digestion.

Spice powders: I have used red chili powder, turmeric powder, coriander powder, cumin powder and garam masala powder in this recipe. You can buy them from Indian grocery stores.

Coriander leaves: Gives aroma and flavor to the recipe.

HOW TO MAKE GROUND MUTTON WITH POTATOES AND GREEN PEAS

To make this recipe, first I have sauteed onion, green chili, tomato pieces, ground ginger and garlic.

Then I have added ground meat into this mixture, added masala powders and cooked for some time.

Into it I have added potato pieces and cooked for some more time. Then I have added green peas into this mixture and cook until almost done.

Added some garam masala powder, and cooked fully.

Lastly, I have added finely chopped fresh coriander leaves and served.

VARIATIONS

I have used lamb mince to make this recipe, you can also use beef to make this recipe.

You can also cook the potato pieces and add into the curry. If you are doing so add it just before adding the garam masala powder and mix gently.

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Ingredients

• 400 grams of minced meat (Lamb or Beef)

• 1 large onion, cut into small pieces

• 1 medium big potato, peeled and cut into medium or small cubes

• 1 medium tomato, cut into medium pieces

• 1/2 cup of peas (fresh or frozen)

• 1&1/2 teaspoon of garlic paste

• 1 to 1 &1/4 teaspoon of ginger paste

• 2 to 4 green chilies split

• Salt to taste

• 2 tablespoons of coconut oil or any other vegetable oils

• 2 tablespoons of finely chopped fresh coriander leaves

• Dry spices

• 1/4 to 1/2 teaspoon of turmeric powder

• 2 teaspoons of red chili powder

• 1 teaspoon of coriander powder

• 1/4 teaspoon of cumin powder

• 1/2 teaspoon of garam masala

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Directions

• Heat oil in a thick-bottomed vessel over a medium heat, sauté the onion pieces until soft.
• Add the green chili and the tomato pieces and sauté for two minutes.
• Add the ginger and garlic paste and sauté until the raw smell is gone.
• Add the meat, sauté for a minute.
• Add the dried spices except the garam masala and stir gently.
• Cover and cook for 6 to 7 minutes.
• Add the potatoes, cover and cook for 5 minutes.
• Add the required amount of salt and mix.
• Add the green peas cover and cook for another 6 to 7 minutes. Stir now and then.
• Add the garam masala powder and mix.
• Check salt and add if needed.
• Reduce the heat to low and cook until the meat and the vegetables are completely cooked, and the water content is reduced to the required consistency.
• Sprinkle the coriander leaves.
• Switch off the stove and serve hot.

STEP BY STEP PICTURES

Heat oil in a thick bottomed vessel over a medium heat, sauté the onion pieces until soft.

Add the green chili and the tomato pieces and sauté for two minutes.

Add the ginger and garlic paste and sauté until the raw smell is gone.

Add the meat, sauté for a minute.

Add the dried spices except the garam masala and

stir gently. Cover and cook for 6 to 7 minutes.

Add the potatoes, cover and cook for 5 minutes.

Add the required amount of salt and mix.

Add the green peas cover and cook for another 6 to 7 minutes. Stir now and then.

Add the garam masala powder and mix. Check salt and add if needed. Reduce the heat to a low and cook until the meat and the vegetables are completely cooked, and the water content is reduced to the required consistency.

Sprinkle the coriander leaves.

Serve hot.

RECIPE NOTES

You can add 1 teaspoon of red chili powder and one teaspoon of Kashmiri red chili powder if you do not like it spicy.

If needed, you can add one or two tablespoons of water after adding the spice powders.

If you are using dried green peas, soak them overnight, cook separately and add just before adding the coriander leaves.