Tuesday, June 21, 2011

Andhra Mutton Curry/South Indian Mutton Curry Recipe


Mutton, cubed                                                                   500 grams
Salt                                                                                    to taste
Turmeric powder                                                               1/4 tsp
Poppy seeds                                                                        1 tsp
Fennel seeds                                                                      1/2 tsp
Black peppercorns                                                              4
Coriander seeds                                                                 1 tsp
Cumin seeds                                                                      1 tsp
Cinnamon                                                                          1 inch stick
Cloves                                                                               2
Green cardamoms                                                              2
Oil                                                                                     4 tbsp
Curry leaves                                                                       10
Onions, chopped                                                                3 medium
Ginger-garlic paste                                                             1 tsp
Red chilli powder                                                               1/2 tsp
Black pepper powder                                                         2 tsp
Tomato, chopped                                                               1 large
Fresh coriander leaves, chopped                                         2 tbsp

1. Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles.
2. Open the lid when the pressure reduces, drain and keep the stock. 
3. Dry roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms and grind to a fine powder. 
4. 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. 
5. Add tomato and mutton pieces, cook on high heat till the tomato is soft. 
6. Add salt and the spice powder and simmer for five minutes. 
7. Add stock and a cup of water and bring to a boil. Simmer till all the mutton pieces
get well coated with thick gravy and the oil comes out. 
8. Add the remaining black pepper powder and stir well. Garnish with coriander leaves and serve hot.


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