Fry Aloo with Corned Mutton
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A traditional Caribbean dish featuring fried potatoes (Aloo) with spicy and flavorful corned mutton, garnished with garlic, onion, and Scotch bonnet pepper for a hearty meal.
00:25:00 total
Serves 4
medium
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Ingredients
- vegetable oil - 2.5 tablespoons (2 and 1/2 tablespoons)
- potato - watch the video to see (sliced thin, 1/4 cm, washed and drained)
- Scotch bonnet pepper - 0.5 (half, seeds and membrane removed for less heat)
- onion - watch the video to see (sliced)
- garlic - 7 cloves (7 cloves, chunky pieces)
- salt - to taste (to taste, adjust based on the saltiness of the corned mutton)
- black pepper - to taste (freshly ground, to taste)
- corned mutton - watch the video to see (leftover or from a can, added in the center to heat through)
Instructions
- Prepare the pan: Heat 2 and 1/2 tablespoons of vegetable oil in a non-stick pan.
- Cook potatoes: Add the sliced potatoes to the hot oil. The water from rinsing the potatoes will cause sizzling.
- Add spices and vegetables: Add the Scotch bonnet pepper, onion, and garlic to the pan.
- Season: Season with salt and black pepper. Adjust the salt later based on the taste of the corned mutton.
- Stir and cook: Stir the mixture and cook on medium heat. Aim for golden edges on the potatoes, stirring every 3-4 minutes. This may take about 12 minutes.
- Add corned mutton: Make a hole in the center of the potato mix and add the corned mutton to heat through.
- Combine and finish: After a couple of minutes, fold everything together and cook for an additional 4-5 minutes. Adjust the salt to your liking and serve once the potatoes are fully cooked and have a nice color.
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