How to make Podi Mamsumu -

A dry mutton preparation from Kerala

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Yogurt (दही)

Cuisine : Andhra

Course : Main Course Mutton

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For more recipes related to Podi Mamsumu checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Aattu Kari Podimas Shab Deg Turai Keema Mirch Nalli Nihari - SK Khazana

Podi Mamsumu

Podi Mamsumu 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 : 1.30-2 hour

Cook time : 51-60 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Podi Mamsumu Recipe

  • Mutton 1 1/2 inch pieces on the bone 500 grams

  • Yogurt 1 inch piece

  • Garlic 4-6 cloves

  • Yogurt 1 cup

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Guntur red chillies whole 8-10

  • Coriander seeds 2 tablespoons

  • Green cardamoms 4

  • Cinnamon 2 inch piece

  • Cloves 2-4

  • Black peppercorns 8-10

  • Poppy seeds (khuskhus/posto) 2 teaspoon

  • Oil 1/2 cup

  • Onions sliced 2 medium

  • Green chillies slit 3-4

Method

Step 1

Grind ginger and garlic to a fine paste. Whisk yogurt with turmeric powder, ginger-garlic paste and salt. Marinate the mutton in this mixture for one hour.

Step 2

Dry roast Guntur red chillies, coriander seeds, green cardamoms, cinnamon, cloves, black peppercorns and poppy seeds one by one on a tawa over medium heat. Cool, mix and grind to a fine powder. Heat oil in a pan and sauté onions till golden brown. Add green chillies and sauté for a minute. Add the marinated mutton and sauté on high heat for two minutes.

Step 3

Add one cup water and ground spices and simmer on low heat till meat is tender and completely cooked. Continue cooking till all water dries up and oil surfaces. Serve hot with chapati or poori.

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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.