How to make Andhra Mutton Curry - Sk khazana -

This mutton dish cooked in Andhra style - spicy and bursting with flavour

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन),

Cuisine : Andhra

Course : Main Course Mutton


For more recipes related to Andhra Mutton Curry - Sk khazana checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Thom Methi Mutton Spaghetti Bolognese Dumwala Gosht Palak Gosht

Andhra Mutton Curry - Sk khazana

Andhra Mutton Curry - Sk khazana Recipe Card

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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.

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Andhra Mutton Curry - Sk khazana Recipe

  • Mutton cut into 1 inch pieces on the bone 750 grams

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Fennel seeds 1/2 teaspoon

  • Black peppercorns 6-8

  • Green cardamoms 3

  • Cinnnamon 1 inch sti

  • Cloves 4-5

  • Poppy seeds (khuskhus/posto) 2 teaspoons

  • Oil 3 tablespoons

  • Curry leaves 10-12

  • Ginger garlic paste 1 teaspoon

  • Onions large, chopped 2

  • Tomato large, chopped 1

  • Red chilli powder 1 teaspoon

  • Black pepper powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespo for garnish

Method

Step 1

Pressure cook mutton pieces with salt, turmeric powder and sufficient water till the pressure is released 6-7 times. Open the lid when the pressure reduces completely.

Step 2

Heat a non-stick pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, green cardamoms, cinnamon, cloves and poppy seeds, mix and dry roast till fragrant. Remove from heat, cool, transfer into a grinder jar and grind to a fine powder.

Step 3

Heat oil in a deep non-stick pan, add curry leaves, ginger-garlic paste and onions, mix and sauté till onions are well browned.

Step 4

Add tomato and mix well. Add salt, mix and saute till the tomato turns soft.

Step 5

Add chilli powder, pepper powder and roasted spice powder, mix well and cook till the oil begins to separate.

Step 6

Add the cooked mutton with the cooking liquor, mix well and cook for 2-3 minutes. Add coriander leaves and mix well. Simmer till the mutton is tender.

Step 7

Transfer into a serving bowl, 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.