When I started this blog, I decided not to publish two consecutive posts under the same category. I posted a recipe just yesterday ( Chicken Curry Noodles ).

But my mom is back in town making my favorite andhra style mutton curry. It would be a sin not to share the awesome recipe just because of an arbitrary rule I made up.

The Mutton Curry Recipe

Step 1

Marinate 1 kg mutton with 1 tbsp salt, 1 tbsp chilli powder and a few bay leaves.

Refrigerate it overnight or at least for an hour before you start cooking.

Cook the marinated mutton in a pressure cooker on medium flame. After 4 whistles, switch off the flame and keep it aside.

We will later use the stock water that remains in the cooker as well.

Step 2

In a pressure cooker on medium flame, add 3 tbsp oil.

Once the oil is hot, add fennel seeds, black cumin seeds, few coriander leaves, chopped green chillies and 3 chopped onions.

In a mixer/grinder, grind 2 tbsp of poppy seeds,few cashew nuts and little water to make a fine paste. This is what makes the delicious thick gravy.

Add this paste and 2-3 tbsp of ginger garlic paste to the onion base and saute for 10 minutes. Keep adding water if it’s too dry.

Step 3

Add the cooked mutton pieces along with stock water to this. Mix everything up and check for taste.

Adjust salt/ chili powder accordingly.

Add 2 tbsp garam masala powder.

Close the lid and let it cook on medium flame till you get 2 whistles in the pressure cooker.

Switch off the flame and let it steam off.

Step 4

Open the lid, transfer to a serving bowl. Garnish with onions, chillies,coriander leaves and the mutton curry is ready to serve. 

Best accompanied with rice/pulao and raita.

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