Spicy mutton and baby potato curry

Spicy mutton and baby potato curry

Tender mutton infused with tamarind, lemongrass and green chillies mixed with crispy baby potatoes.

  • Recipe serves:4-5
  • Preparation Time20 Minutes
  • Cooking Time40 Minutes


  • 500g mutton cut into cubes
  • 300g baby potatoes
  • 1 packet Knorr Chinese Chilli Recipe Mix
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 green chilli, sliced
  • 1 piece lemongrass
  • 1 cinnamon stick
  • 1 teaspoon turmeric
  • Curry leaves & rampe
  • 1 tablespoon tamarind extract
  • Salt to taste
  • Oil to fry


  • Boil potatoes till done, then deep fry till golden brown. Sprinkle a pinch of salt, toss and set aside.
  • In a separate pan heat 1 tablespoon of oil. Add onion, garlic, green chilli, lemongrass, curry leaves, rampe and the cinnamon stick. Sauté till fragrant.
  • Add mutton, turmeric, tamarind extract and sauté for another few minutes. Cover and cook while turning constantly till mutton is halfway cooked.
  • Then, mix in the Knorr Chinese Chilli Recipe Mix and stir well to combine all ingredients. Cover with a lid and let it cook for a few minutes or till mutton is done.
  • Add fried potatoes and mix well. Serve hot.
  • Easy recipes never tasted this good. Your list of quick recipes just keeps expanding.

    Chef’s Tip:

    To make this a dish with gravy just dilute Knorr Chinese Chilli Recipe Mix with 300ml water, pour it into the mutton curry and cook till the gravy thickens.