Andhra Mutton Curry

1. 1

   Step 1

   • a.Marinate the Mutton
   • b.In a large bowl, combine the mutton pieces, whisked curd, 1.5 tbsp ginger garlic paste, turmeric powder, 1 tsp red chili powder, and 0.5 tsp of salt.
   • c.Mix thoroughly to ensure each piece of mutton is well-coated.
   • d.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or preferably for 2-4 hours in the refrigerator for more tender meat.
2. 2

   Step 2

   • a.Prepare the Spice Paste
   • b.Heat a small, dry pan over low heat. Add the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and green cardamom.
   • c.Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn them.
   • d.Add the poppy seeds and grated coconut to the pan and roast for another 60 seconds until the coconut is lightly golden.
   • e.Remove from heat and allow the mixture to cool down completely.
   • f.Transfer the cooled spices to a grinder or blender. Add 2-3 tablespoons of water and grind to a smooth, thick paste.
3. 3

   Step 3

   • a.Sauté Aromatics and Build the Gravy Base
   • b.Heat vegetable oil in a pressure cooker over medium heat.
   • c.Add the sliced onions and sauté for 8-10 minutes until they turn soft and golden brown. This step is crucial for the flavor of the gravy.
   • d.Add the slit green chilies and curry leaves, and sauté for another minute.
   • e.Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft, mushy, and oil starts to separate from the mixture.
4. 4

   Step 4

   • a.Cook the Mutton and Masala
   • b.Add the marinated mutton to the pressure cooker. Increase the heat to medium-high and sauté for 7-8 minutes, stirring frequently, until the mutton is browned on all sides and the moisture has evaporated.
   • c.Add the freshly ground spice paste to the cooker. Continue to sauté for another 5 minutes, stirring continuously, until the raw smell of the masala disappears and oil begins to ooze from the sides.
5. 5

   Step 5

   • a.Pressure Cook the Curry
   • b.Pour in 1.5 cups of warm water and the remaining 1 tsp of salt. Stir well to combine everything, scraping the bottom of the cooker to release any stuck bits.
   • c.Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles, which should take about 20-25 minutes.
   • d.Turn off the heat and let the pressure release naturally. Do not force open the lid.
6. 6

   Step 6

   • a.Garnish and Serve
   • b.Once the pressure has settled, carefully open the cooker lid.
   • c.Check if the mutton is cooked through and tender. If the gravy is too thin for your liking, simmer the curry without the lid for 5-7 minutes to thicken it.
   • d.Adjust salt if necessary. Garnish with freshly chopped coriander leaves.
   • e.Serve hot with steamed rice, ragi sangati, dosa, or chapati.

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