Authentic Andhra Style Mutton Curry Recipe – Spicy South Indian Delight
A spicy, aromatic South Indian mutton curry from Andhra Pradesh, rich with homemade spices and slow-cooked for intense flavor.
Ingredients
For the Masala :
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 5-6 dry red chilies
- 4 cloves
- 1 -inch cinnamon stick
- 1 tsp fennel seeds
- 1/2 tsp black pepper
For the Curry :
- 500 grams goat mutton (bone-in, cleaned)
- 2 medium onions (finely chopped)
- 2 tomatoes (chopped)
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- Salt to taste
- Curry leaves – 1 sprig
- 3 tbsp oil
- Fresh coriander leaves for garnish
- 1 cup water (adjust as needed)
Instructions
- Dry Roast Masala : Dry roast all the masala ingredients listed above until aromatic. Let cool and grind into a fine powder.
- Marinate Mutton (Optional) :Marinate mutton with salt, turmeric, and a bit of the ground masala. Set aside for 30 minutes if time permits.
- Heat Oil :In a heavy-bottomed pan or pressure cooker, heat oil and add curry leaves. Sauté onions until golden brown.
- Add Ginger-Garlic Paste :Add ginger-garlic paste and cook until raw smell disappears.
- Add Tomatoes :Stir in chopped tomatoes and cook until mushy and oil begins to separate.
- Spice It Up :Add red chili powder, turmeric, salt, and the ground masala powder. Mix well and cook for 2–3 minutes.
- Add Mutton :Add the mutton pieces and sear on high flame for 5 minutes so the spices coat the meat well.
- Pressure Cook :Add water, close the lid, and pressure cook for 4–5 whistles (or cook in a pot covered until mutton is tender).
- Final Touch :Open lid, simmer until oil floats and curry thickens to desired consistency. Add garam masala and mix.
- Garnish and Serve : Garnish with coriander leaves. Serve hot with steamed rice, biryani, or roti.
Notes
- Adjust red chili quantity based on your spice tolerance.
- Mutton with bone enhances flavor.
- Homemade masala gives the most authentic taste.