Wednesday, January 19, 2011

Andhra Mutton/Lamb Curry

I know a few different varieties in making mutton curry. This is the most traditional one which my grandma used to make. And also a thing to remember is no matter how good cook you are, this curry depends on whether you are using tender mutton pieces or not. The tender the pieces are the tasty the dish will turn out.

Mutton 2lbs
Oil - 5tbsp
Shahjeera- 1tsp
Onion -1
Cardamom -2
Cinnamon stick- small piece
Star Anise-1
Turmeric- 1tsp
Ginger garlic paste- 1tsp
Methi leaves(Fenugreek leaves)- Half bunch
Salt- as per taste
Red chilli powder - 2 tsp
Tomato -1
Garam masala- 1 tsp
Dhaniya powder - 1tsp

Cut mutton into medium size pieces and wash it with turmeric and salt.

Take a pressure cooker and heat oil.

Add shahjeera, cardomon,cloves, star anise and cinnamon stick.

Grind onion into paste and add it.

Add turmeric and ginger garlic paste and let it fry for few seconds.

Add methi leaves and fry for a minute.

When onion paste turns into light brown in color, add mutton pieces.

Add salt and red chilli powder and mix the curry well.

Let it cook on medium-high flame for few minutes till the water that is formed has evaporated.

Do not forget to mix the curry every now and then to make sure it doesn't get burnt.

Then add tomato pieces and add a cup of water.

Mix the curry and cook it for 3 whistles.

When the pressue is off, take off the lid and turn on the burner again.

Add garam masala and dhaniya powder and let it cook till it reaches your desired gravy consistency.

Garnish with Cilantro leaves.

Enjoy with Bagara rice/Roti/White rice.