Thursday, January 21, 2016

Andhra Style Mutton Curry

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:
4-5 Cloves
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


  1. Yay! Now I know what comfort food to make for my baby!
    Thanks yingying!!!


  2. Your above recipe image is plagiarized here

  3. Thanks for the recipe. This was pretty good. I used chicken instead of mutton and did not pressure cook. Also just needed 1 cup water to when it was time to simmer. If you have curry recipe specifically for chicken, please let me know.


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