This is the first time I am making this style of mutton curry. I am not a big fan of mutton / lamb. But my husband loves all the mutton dishes. Recently I had the Andhra style mutton curry at one of my friends place and I got the recipe from her.
I’ve made some small changes from the recipe and tried it. It came out excellent and karthik (my husband) loved it. It’s a very tasty recipe and it has become one of my favorites now.
- Mutton/ lamb : 600 gms
- Onion : 2 (medium) (finely chopped)
- Tomato : 3 (finely chopped)
- Oil : 4 tbsp
- Curry Leaves : 6-7
- Coriander Leaves : for garnishing
- Ginger & Garlic Paste : 1 1/2 tbsp
- Turmeric powder : 2 tsp
- Cumin seeds : 1/4 tsp
Masala To grind :
- Cloves : 3
- Cinnamon : 1″
- Bay Leaves : 1
- Cardamom : 3
- Coconut : 1/4 cup (shredded)
- Coriander Powder : 1 tbsp
- Whole red chilies : 4-5 (according to your spice level)
- Whole Black pepper : 1/2 tbsp
- Coriander Leaves : 1/2 cup
- Cumin seeds : 1/2 tsp
- Fennel seeds : 1/2 tsp
- Onion : 1/4 cup (from mentioned above)
Method Of Preparation :
- Pressure cook the mutton with some water (1 cup), cumin seeds (1/4 tsp), salt and turmeric powder for four to five whistles or till it becomes tender. After that remove it and separate the water and mutton.
- Heat a pan and fry the ingredients ( cloves, cinnamon, bay leaves, cardamom, red chili, whole black pepper, cumin seeds and fennel seeds ). Let it cool and grind them into fine powder. Keep it aside.
- Now in the same pan fry the onions (1/4 cup) till it becomes translucent and add into the above ground mixture.
- Add the remaining ingredients (coconut, coriander leaves and coriander powder). Grind them all together into a coarse paste.
- In a wide pan add oil and onions (remaining all ) fry them till it becomes translucent.
- Then add the ginger garlic paste fry them for few minutes and add the pressure cooked mutton fry them all together for 3-4 minutes.
- Now add the chopped tomatoes , required salt, turmeric powder and curry leaves. Let them cook in heat for 3-4 minutes in simmer heat.
- Finally add the ground mixture and some water ( which is separated from the mutton and you can adjust the water according to the consistency you want) mix it all together let it sit in the heat for 5 -10 minutes.
- When the masala smell goes off and the oil starts to separate at the top, remove from heat and garnish it with coriander leaves and lemon juice.
- Serve it hot with chapathi or rice or Hyderabadi dum biryani.