Andhra Mutton Curry

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Andhra Mutton Curry: "

Ingredients

Mutton, cubed 500 grams

Salt to taste

Turmeric powder ¼ teaspoon

Poppy seeds (khuskhus) 1 teaspoon

Fennel seeds (saunf) ½ teaspoon

Black peppercorns 4

Coriander seeds 1 teaspoon

Cumin seeds 1 teaspoon

Cinnamon 1 inch stick

Cloves 2

Green cardamoms 2

Olive oil 4 tablespoons

Curry leaves 10

Onions, chopped 3 medium

Ginger-garlic paste 1 teaspoon

Red chilli powder ½ teaspoon

Black pepper powder 2 teaspoons

Tomato, chopped 1 large

Fresh coriander leaves, chopped 2 tablespoons

Method

1.Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles. Open the lid when the pressure reduces, drain and reserve the cooking liquor.

2.Dry roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder.

3.Heat olive oil in kadai. Add curry leaves and onions. Sauté till the onions are brown.

4.Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute.

5.Add tomato and mutton pieces, cook on high heat till the tomato is soft.

6.Add salt and the spice powder and simmer for five minutes. Add the reserved cooking liquor and one cup of water and bring to a boil. Simmer till all the mutton pieces get well coated with thick gravy.

7.Add the remaining black pepper powder and stir well.

8.Garnish with coriander leaves and serve hot.

Ingredients

Mutton, cubed 500 gramsSalt to tasteTurmeric powder ¼ teaspoonPoppy seeds (khuskhus) 1 teaspoonFennel seeds (saunf) ½ teaspoonBlack peppercorns 4Coriander seeds 1 teaspoonCumin seeds 1 teaspoonCinnamon 1 inch stickCloves 2Green cardamoms 2Olive oil 4 tablespoonsCurry leaves 10Onions, chopped 3 mediumGinger-garlic paste 1 teaspoonRed chilli powder ½ teaspoonBlack pepper powder 2 teaspoonsTomato, chopped 1 largeFresh coriander leaves, chopped 2 tablespoons

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