How to make Andhra Mutton Curry - Andhra style mutton curry with a unique flavour of freshly ground masalas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Onion (प्याज़ )

Cuisine : Andhra

Course : Main Course Mutton

Andhra Mutton Curry

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

You can also find more Main Course Mutton recipes like Shab Deg, Jungli Laal Maas, Pudina Hara Keema, Sindhi Mutton.

Andhra Mutton Curry Recipe Card

Andhra Mutton Curry
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Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Andhra Mutton Curry Recipe

  • Mutton cubed 500 grams

  • Onion

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Poppy seeds (khuskhus/posto) 1 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Black peppercorns 4

  • Coriander seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Cinnamon 1 inch stick

  • Cloves 2

  • Green cardamoms 2

  • Oil 4 tablespoons

  • Curry leaves 10

  • Onions chopped 3 medium

  • Ginger-garlic paste 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Black pepper powder 2 teaspoon

  • Tomato chopped 1 large

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles. Open the lid when the pressure reduces, drain and reserve the cooking liquor. Dry roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder. Heat oil in kadai (wok). Add curry leaves and onions. Sauté till the onions are brown. Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute.

Step 2

Add tomato and mutton pieces, cook on high heat till the tomato is soft. Add salt and the spice powder and simmer for five minutes. Add the reserved cooking liquor and one cup of water and bring to a boil. Simmer till all the mutton pieces get well coated with thick gravy.

Step 3

Add the remaining black pepper powder and stir well. Garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.