I love Andhra Pradesh dishes mainly because it is REALLY spicy. I still remember the first time I ordered Tandoori chicken in Hyderabad, it was burning hot and spicy, the spiciest tandoori chicken I ever had! But it was really good!
I made this Andhra style Mutton curry a few days ago, hubby said it is the best mutton curry he ever had!
2 lbs of Goat/Mutton pieces
1 1/2 tsp Turmeric powder
1 tsp Ginger Garlic Paste
2 inches of cinnamon stick
1 medium size bombay onion (chopped)
7-10 Curry leaves
Salt to taste
Spices to be roasted and grind into powder:
2 Bay Leaves
6-8 Whole Red Chilies
1 tsp Fennel Seeds
1 tbsp Coriander Powder
1 tsp Cumin seeds
1/2 tsp of Cinnamon powder
1/2 cup Frozen grated Coconut
1/2 tsp Whole Black pepper
1/4 tsp Cardamom seeds
To grind into paste:
1 cup of coriander leaves Optional
3-4 roma tomatoes
2-3 green chilies
1. Clean and place mutton/goat pieces into pressure cooker with 3 cups of water, 1 1/2 tsp of turmeric powder, 1 tsp of ginger garlic paste and a little salt, pressure cook for the pressure cooker whistles 4 times. Let the gas release naturally, separate the mutton/goat pieces with the broth. Keep the broth for later use.
2. Roast all species listed under Spices to be roasted and grind into powder in a pan until fragrant and golden in color. Let cool and grind the spices into powder.
3. In a cooking pot, add 3-4 tbsp of cooking oil, add cinnamon stick and curry leaves, cook until curry leaves changes color. Add chopped onion, continue to stir cooking until onion become translucent.
4. Add mutton/goat pieces and cook for 4-5 minutes or until edges of mutton a little brown/crisp.
5. Add powdered spices and stir until all mutton/goat pieces are coated with spices.
6. Grind green chilies, tomatoes and Coriander leaves into paste, add it into pot, stir and cook the mutton/goat for 5-8 minutes or until the smell of rawness of tomatoes are gone.
7. Add the mutton/goat broth back into pot, bring to boil and turn down to mediu low, simmer for 45 minutes until the mutton/goat become tender and the gravy thickened. Season with salt to taste.
Serve with steamed Basmati rice or Naan，For home made naan, check out --Home Made Naan
中文-- Andhra Style 羊肉咖喱