How to make Maamsam Koora -

Andhra mutton curry - fiery yet flavourful

Sanjeev Kapoor

This recipe is from the book Dakshin Delights.

Main Ingredients : Boneless Mutton (हड्डी रहित मटन), Tomatoes (टमाटर)

Cuisine : Indian

Course : Main Course Mutton

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For more recipes related to Maamsam Koora checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Khichda-SK Khazana Makki Ka Soweta Korma Bahadur Shahi Cajun Spiced Mutton Piccata

Maamsam Koora

Maamsam Koora 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 : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Maamsam Koora Recipe

  • Boneless Mutton cubed 500 grams

  • Tomatoes 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 teaspoons

  • Tomato,chopped 1 large

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Pressure-cook the mutton pieces with two cups of water, salt and turmeric powder till pressure is released six times (six whistles).

Step 2

Open the lid when the pressure reduces, drain and reserve the cooking liquor. Dry roast the poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms.

Step 3

Cool and grind to a fine powder. Heat the oil in kadai. Add the curry leaves and onions. Sauté till the onions are browned. Add the ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute.

Step 4

Add the tomato and mutton pieces, cook on high heat till the tomato is soft. Add the 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.

Step 5

Simmer till all the mutton pieces get well coated with thick gravy. Add the remaining black pepper powder and stir well. Garnish with fresh coriander 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.