Mamsam Pulusu or Easy Mutton Curry in Pressure Cooker is a Andhra Style gravy you can serve with rice or chapatis. This easy and simple gravy uses a ground masala powder that makes it very delicious.
You can make this mutton curry in pressure cooker and you will only need about 30 minutes to get this gravy done.
This easy to make mutton curry is part of the mini Thali I made featuring Mutton Liver Pepper Fry & Lamb Chops, I served it with Kobbari pal Annam. You can make a simple ghee rice or masala annam as well. Or simply serve it with chapatis.
We mostly make it the other way as this Mutton Pulusu.
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Ingredients you will need
We use mutton curry cut to make this gravy.
Ground Masala - This has two parts, we dry roast the whole spices to make a powder. We roast the coconut in oil and we make a paste with water.
Spice - I have used green chilies, red chili powder and pepper powder in this gravy. This is a typical Andhra style dish and is little on the spice side. Make sure you adjust as per your taste.
See recipe card for quantities.
Instructions to make ~ Step by Step Pictures
For the ground spice powder
Heat a nonstick pan and dry roast the poppy seeds and whole spices until aromatic.
Once done, transfer to a plate to cool.
Add a teaspoon of oil, roast the coconut pieces until it changes colour slightly.
Remove and cool. Grind to a powder once all the whole spices cools down.
Add little water to grind coconut to a smooth paste, keep it aside.
For the Gravy
Wash and cut the mutton into bite-size pieces. Drain over a colander.
Heat a kadai with oil, add finely chopped onions and saute.
Add cloves, cinnamon, and saute for a few seconds.
Now add the finely chopped green chilies and let everything combine well and change colour.
When the onions start to brown, add ginger garlic paste and saute well.
Now add the drained mutton pieces, and cook on high flame.
Add turmeric powder and salt, let it continue to cook over high flame.
Water will start to come out and let it cook in it with a lid closed.
Cook for 5 to 7 mins.
Now add red chili powder and combine well.
Add tomato puree and let the masala coat well.
Add coriander powder once the masala coats the pieces well.
Transfer to the pressure cooker, add ground masala, and coconut paste. and add the fresh herbs.
Cover with lid and cook for 2 whistles.
Once the pressure falls down, cook on high, add thick coconut milk and the consistency is right, remove.
Serve with rice or chapatis.
Substitutions you can make
If you don't have coconut milk, you can increase the coconut paste and grind it.
Fresh coriander seeds gives an excellent aroma to this. However, you can always increase the coriander powder if you don't have seeds on hand.
Equipment you will need
Using a pressure cooker makes this gravy much faster. However, you can always roast the mutton over kadai, transfer to pressure cooker. This way your pressure cooker bottom wont' get burnt.
How to Store
Cooked gravy can be stored in fridge for two days in separate boxes. Reheat before serving
You can make the ground masala ahead and freeze it as well.
I always have frozen coconut milk, ginger garlic paste for easy cooking.
Expert Tips
You can make this gravy two ways, either pressure cooking the mutton before or while making the gravy.
When I am pairing the gravy with biryani, I mostly pressure cook the mutton for both dishes, use as needed.
However, when you are making the gravy, roasting the raw meat over high flame in its own juice, makes it more tasty.
Recipe
Mamsam Pulusu | Make Easy Mutton Curry in Pressure Cooker
Ingredients
For the ground spice powder
- 1 teaspoon Poppy Seeds
- 6 Cashew nuts
- 1 tablespoon Coriander Seeds
- 1 teaspoon Fennel Seeds
- 2 Cardamom
- 4 Cloves
- 1 teaspoon Peppercorn
- 1/2 cup Coconut chopped
For the Gravy
- 2 tablespoon Cooking Oil
- 1 cup Onions finely chopped
- 2 Cloves
- 1- inch Cinnamon
- 2 Green Chilies finely chopped
- 2 tablespoon Ginger Garlic Paste
- 500 grams Mutton
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon salt
- 3 teaspoon Red Chili Powder
- 1/2 cup Tomato Puree
- 1 teaspoon Coriander Powder
- 1/2 cup Coconut Milk thick
- 1/4 cup Coriander Leaves chopped
- A Sprig Curry Leaves
Instructions
How to Make Easy Mutton Curry in Pressure Cooker
For the ground spice powder
- Heat a nonstick pan and dry roast the poppy seeds and whole spices until aromatic.
- Once done, transfer to a plate to cool.
- Add a teaspoon of oil, roast the coconut pieces until it changes colour slightly.
- Remove and cool. Once all the whole spices are cooled down, grind to a powder.
- Add little water to grind coconut to a smooth paste, keep it aside.
For the Gravy
- Wash and cut the mutton into bite-size pieces. Drain over a colander.
- Heat a kadai with oil, add finely chopped onions and saute.
- Add cloves, cinnamon, and saute for a few seconds.
- Now add the finely chopped green chilies and let everything combine well and change colour.
- When the onions start to brown, add ginger garlic paste and saute well.
- Now add the drained mutton pieces, and cook on high flame.
- Add turmeric powder and salt, let it continue to cook over high flame.
- Water will start to come out and let it cook in it with a lid closed.
- Cook for 5 to 7 mins.
- Now add red chili powder and combine well.
- Add tomato puree and let the masala coat well.
- Once the pieces are well coated, add coriander powder, ground masala, and coconut paste.
- Transfer to the pressure cooker and add the fresh herbs.
- Cover with lid and cook for 2 whistles.
- Once the pressure falls down, cook on high, add thick coconut milk and the consistency is right, remove.
- Serve with rice or chapatis.
Nutrition
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sushma pinjala says
Mutton curry looks super yummy. Must try your recipe sometime. Thank you
Narmadha says
one pot mutton curry is so simple and easy to make.
Suma Gandlur says
The base sounds very flavorful, can be adapted to veg. gravies.
Harini Rupanagudi says
The gravy sounds very flavorful. I am loving the addition of poppy seeds in gravies these days.