Fry Aloo with Corned Mutton (Potato and Corned Mutton)
A comforting, savory potato dish featuring thinly sliced aloo and rich corned mutton (canned lamb or goat), perfect for breakfast, lunch, or dinner with sada roti.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion sliced
- 8 cloves garlic smashed
- 1/2 teaspoon salt adjust to taste
- 1/2 Scotch Bonnet pepper optional
- 1/2 teaspoon black pepper
- 5 medium potatoes thinly sliced
- 1 cup leftover or canned corned mutton fried or directly from can
Instructions
- Peel and slice potatoes thin. Rinse in cool water to remove starch, then drain well.
- Heat oil in a wide nonstick pan over medium heat.
- Add potatoes and stir to coat in oil. Add onion, garlic, salt, black pepper, and Scotch Bonnet. Stir again.
- Cover with a lid and cook on medium-low heat for 10 minutes. Stir every 3–4 minutes.
- After 20 minutes, uncover.
- Create a space in the center of the pan and add corned mutton. Cook for 3 minutes to heat, then stir to mix evenly with potatoes.
- Increase heat slightly to crisp and reduce moisture. Stir often. Taste and adjust salt. Serve hot with sada roti or as a standalone meal.
Tried this recipe?Let us know how it was!