A spicy Andhra Style Mutton curry that can be served along with steamed rice, biryani, or parathas for a delicious weekend lunch!
This Mutton Curry Andhra Style is made in a spicy onion tomato gravy with Indian spices and is quite easy to make as well. We normally make this gravy for the weekend lunch and serve it with Steamed Rice, or as most times with Biryanis.
The same curry can be served with chapatis or rotis as it makes an excellent side dish to be scooped or mop with rotis.
What are the different ways to cook the Mutton?
Mutton takes slow cooking to become soft to eat. So, the best method to cook Mutton is always in a pressure cooker. Again when to pressure cook also matters. You can either pressure cook the meat with salt and turmeric before cooking it in a biryani. Else you can make the gravy and then pressure cook as a whole.
Which method you want to follow purely depends on the dish you are going to make. In today's gravy, I have made the gravy and finally pressure-cooked it.
How do you soften mutton when cooking?
Many feel mutton becomes tough or hard after cooking. When you are going to use the Mutton in a biryani, you can marinate the meat with lemon and salt for 30 mins or more, then cook it with spices.
Other methods can be to cook it in a pressure cooker. Using a pressure cooker surely makes it fast and the meat also becomes soft.
This Andhra Style Mutton Curry is for the BM#108, Week 4 where I have chosen to pick a state and share dishes from its region. Since we mostly make Andhra Style non-vegetarian dishes, I have picked up Andhra Pradesh.
When we talk about the regions of Andhra Pradesh, previously we could separate them as Rayalaseema, Coastal Andhra, and Telanga. Since Telanga separated to become a state, we have just two regions. So to make things easy for myself, I just choose to go by the Districts. I am familiar with Chittoor, Anantapur and to a certain extent Kurnool when my Aunt lived there.
So for this week, I will be sharing some non-vegetarian specials from these regions.
If you want to check out other recipes, follow these links
Mutton Semi Gravy 1
Mutton Semi Gravy 2
All Mutton Recipes
Mutton Gojju 3
I also made Bread Kaja as the sweet for this thali.
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Step By Step Pictures for making the gravy
Andhra Style Mutton Curry ~ Step By Step Pictures
How to make the Mutton Curry
Wash the mutton, let it drain in the colander.
Heat a kadai with cooking oil. Add the cardamom, cloves, and cinnamon. Saute well.
Then, add finely chopped onions. Saute till the onions change colour.
Add the chopped mint and coriander leaves, and cook till it gets nicely done.
Next, add the ginger-garlic paste and cook for 5 mins.
Add the drained mutton pieces, saute on high flame till the water starts coming out.
Add turmeric powder and continue cooking.
Next, tomato puree, then chili powder, coriander powder. Cook with lid covered for 10 mins.
Make sure the water is all evaporated. Saute well.
Now, add water and bring to a boil.
When it is slightly thick, add the coconut milk and cashew paste.
Transfer to the pressure cooker and cook for 3 whistles or till done.
Once the pressure falls down, garnish with freshly chopped coriander leaves.
Serve with rotis or biryani.
Andhra Style Mutton Curry ~ Step By Step Pictures
Ingredients
- 500 gms Mutton
- 2 tsp Cooking Oil
- 3 Cardamom
- 3 Cloves
- 3 Cinnamon
- 1 cup Onions finely chopped
- 2 tsp Ginger Garlic Paste
- 1/2 tsp Turmeric Powder
- Rock Salt to taste
- 1/4 cup Mint Leaves
- 1/4 cup Coriander Leaves
- 3/4 cup Tomato puree
- 2 tsp Coriander Powder
- 2 tsp Red Chilli Powder
- 2 cup Water
- 1 cup Coconut Milk thick
- 5 - 6 Cashew Nuts paste
Instructions
How to make Andhra Style Mutton Curry
- Wash the mutton, let it drain in the colander.
- Heat a kadai with cooking oil. Add the cardamom, cloves and cinnamon. Saute well.
- Then, add finely chopped onions. Saute till the onions changes colour.
- Add the chopped mint and coriander leaves, and cook till it gets nicely done.
- Next, add the ginger garlic paste and cook for 5 mins.
- Add the drained mutton pieces, saute on high flame till the water starts coming out.
- Add turmeric powder and continue cooking.
- Add tomato puree, then red chilli powder, coriander powder. Cook with lid covered for 10 mins.
- Make sure the water is all evaporated. Saute well.
- Now, add water and bring to a boil.
- When it is slightly thick, add the coconut milk and cashew paste.
- Transfer to the pressure cooker and cook for 3 whistles or till done.
- Once the pressure falls down, garnish with fresh chopped coriander leaves.
- Serve with rotis or biryani.
Vaishali Sabnani says
We do not cook mutton , but I remember from my childhood that they worked hard to make it, definitely very time consuming too .
Harini Rupanagudi says
The gravy sounds flavorful.for sure. I am sure it would work for paneer or tofu as well.
Amara says
Love the gravy Valli. My son would empty that katori in no time.