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Mutton Curry Andhra Style

Mutton Curry Andhra style recipe
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In Andhra cuisine, we use the sesame seeds and peanuts. You can substitute Chicken or Lamb instead of mutton and get the same amazing flavors. Generous amount of coriander & curry leaves used in Mutton Curry Andhra style makes the dish totally different and exotic. This may also be because of the extra flavor in the older bones. Lamb is slaughtered at a young age; that’s why its bones are brittle, whereas mutton has had the chance to develop a bit more flavor.

Ingredients

To Marinate:

  •    800 grams Mutton (cut to 1 inch size pieces)
  •    1½ tsp of Red Chili Powder
  •    ½ tsp Turmeric Powder
  •    1 tsp Lemon juice or 2 Tablespoons thick yoghurt
  •    1 tsp Salt

   To Grind:

  •    1½ inch Ginger peeled & cut into small pieces
  •    8 to 10 garlic pods peeled
  •    2 cm cinnamon stick
  •    6 Cloves
  •    2 teaspoons poppy seeds
  •    1 to 2 Tablespoons desiccated coconut
  •    ¼ cup hot water for grinding

   To Season:

  •    2 tbsp vegetable Oil
  •    2 Star anise
  •    2 Kapok buds Marathi moggu
  •    2 cm cinnamon stick
  •    4 cloves
  •    2 cardamoms
  •    2 bay leaves

   Other Ingredients:

  •    1 large Onion finely chopped
  •  4 green Chilies finely chopped, divided
  •    A sprig of Curry leaves
  •    1 to 2 tsp of Red Chilli powder Adjust to suit your spice levels
  •    ¼ tsp Turmeric Powder

   Required salt:

  •    ½ tsp Garam Masala Powder
  •    ½ cup finely chopped Coriander divided

Instructions

  1. Clean and wash the mutton and marinate it with red chili powder, turmeric, a tsp of lemon juice and salt and set it aside for about a minimum of 30 minutes. It’s better to marinate for a more extended period.
  2. Grind ginger, garlic, cinnamon stick, cloves, poppy seeds and desiccated coconut in a blender to make a fine paste without adding water.
  3. Add slightly hot water in this fine powder, and soak it for a minute, and grind it again to a fine paste. Soaking in warm water helps you to grind the poppy seeds quickly.
  4. Heat the oil in a pressure cooker.  Add dry spices under the list “To season”  in it and stir for a minute until you can smell the aroma of the spices.
  5. Add chopped onions, green chilies, and curry leaves in it and sauté it till they are slightly brown.
  6. Add the marinated mutton in it.
  7. Sauté for 4 to 5 minutes until the red color of the meat disappears, and it starts leaving the juices.
  8. Add the ground masala paste, remaining red chili powder and turmeric powder, curry leaves, chopped green chilies, and onions.
  9. Stir 4 to 5 minutes until the raw smell of the masala paste goes off.
  10. Now add required water till the mutton immerses. Adjust the consistency of the gravy that suits your requirement. Adjust salt according to your taste and add some fresh coriander.
  11. Then, close the lid of the pressure cooker and cook over medium-high heat for 5 to 7 whistles.
  12. Simmer and cook for 5 minutes till the mutton is fully cooked, soft and tender.
  13. Open the lid of the pressure cooker once the pressure subsides and sprinkle garam masala.
  14. Serve in bowl and garnish with finely chopped coriander.
  15. Andhra Spicy Mutton Curry Recipe is done and ready to be served with vegetable pulao, coconut milk rice, roti, lachha paratha, idli, dosa, vada or just with plain rice accompanied with rasam.

Nutrition

Find it online: https://themasterchefrecipes.com/mutton-curry-andhra-style/