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

This is an exclusive website recipe.

Main Ingredients : Mutton,

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.

Andhra Mutton Curry Recipe - Andhra Mutton Curry

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Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Mutton cubed500 grams

  • 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 chopped3 medium

  • Ginger-garlic paste 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Black pepper powder 2 teaspoon

  • Tomato chopped1 large

  • Fresh coriander leaves chopped2 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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