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Andhra Style Mutton Semi Gravy

Ingredients Needed

500 gms Mutton
2 tsp Oil
1 tsp Fennel seeds
3 Cardamom
3 Cloves
3 Cinnamon
3/4 cup Onions
1/2 tsp Ginger Garlic Paste
1/2 tsp Turmeric powder
Rock Salt to taste
Mint Leaves /Pudina, handful
1 medium Tomato
2 tsp Coriander Powder
2 tsp Red Chilli Powder
1 cup Water
1/2 cup Coconut paste

How to make the Mutton Gojju

Wash and cut the mutton into smaller pieces, let it drain in the colander.

Heat a Kadai with oil. Add the fennel seeds, cardamom, cloves and cinnamon. Saute well.

Then add finely chopped onions. Saute till the onions changes colour.

Next, add the ginger garlic paste and cook till the raw smell leaves.

Add the drained mutton pieces, saute on high flame till the water starts coming out.

Add turmeric powder and continue cooking.

Now add the mint leaves and cook on high. Add chopped tomatoes, then chilli powder, coriander powder. Cook with lid covered for 10 mins.

Make sure the water is all evaporated. Saute well.

Now add a cup of water or just enough to cover the gravy. Transfer to the pressure cooker and cook for 3 whistles or till done.

Once the pressure falls down, remove the lid and add the coconut paste.

Bring to boil and simmer for few mins.

Finally, garnish with coriander leaves.

Serve with rotis or pulao

Print Pin

Andhra Style Mutton Semi Gravy

Mutton Semi Gravy is an Andhra style semi gravy served in a typical Indian Thali Meals. The different whole spices used gives a wonderful spice kick!

Course Main Dish - Gravies

Cuisine Andhra Pradesh

By Cook Method Pressure Cooker, Stovetop

Occasion Weekend Special

By Diet Non Vegetarian

Dish Type Mutton Dishes

Author Srivalli

Ingredients

• 500 gms Mutton
• 2 tsp Cooking Oil
• 1 tsp Fennel Seeds
• 3 Cardamom
• 3 Cloves
• 3 Cinnamon
• 3/4 cup Onions
• 1/2 tsp Ginger Garlic paste
• 1/2 tsp Turmeric powder
• Rock Salt to taste
• Mint Leaves /Pudina, handful
• 1 medium Tomato
• 2 tsp Coriander Powder
• 2 tsp Red Chilli powder
• 1 cup Water
• 1/2 cup Coconut paste

Instructions

• Wash and cut the mutton into smaller pieces, let it drain in the colander.
• Heat a Kadai with oil. Add the fennel seeds, cardamom, cloves and cinnamon. Saute well.
• Then add finely chopped onions. Saute till the onions changes colour.
• Next, add the ginger garlic paste and cook till the raw smell leaves.
• Add the drained mutton pieces, saute on high flame till the water starts coming out.
• Add turmeric powder and continue cooking.
• Now add the mint leaves and cook on high. Add chopped tomatoes, then chilli powder, coriander powder. Cook with lid covered for 10 mins.
• Make sure the water is all evaporated. Saute well.
• Now add a cup of water or just enough to cover the gravy. Transfer to the pressure cooker and cook for 3 whistles or till done.
• Once the pressure falls down, remove the lid and add the coconut paste.
• Bring to boil and simmer for few mins.
• Finally, garnish with coriander leaves.
• Serve with rotis or pulao

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