Andhra Spicy Mutton Curry Recipe | Simple Mutton Curry in Pressure Cooker | Easy Goat Curry Recipe – Mamsam Koora – A delicious rendition of Andhra Spicy Mutton Curry Recipe, allowing morsels of juicy meat slow-cooked on the stovetop in a medley of spices.
Editor’s note: This post was originally published in Jan 2016 and has been updated with Video and replaced with better edited pictures for comprehensiveness and freshness.
What’s special about this Mutton Curry?
Get ready to brace yourself for the perfectly cooked mutton. Try your hand at this Andhra Spicy Mutton Curry Recipe!! This is a very special curry prepared on the last day of Sankranti known as Mukkanuma, also prepared on special Sundays!
Dull, cold and dark days is what I have been seeing here and it’s been so cold that all I want to do all day is to cuddle under my soft blanket and do nothing. But in such a cold weather, we all have those wild, spicy and hot cravings to munch on hot stews, soups and of course something meaty-spicy if you are a carnivore. This is the perfect choice for a Sunday!!
It could be quite a battle to tackle the meat with the amount of tenderness required especially for those who struggle to differentiate between sheep, lamb and mutton (FYI…meat of a sheep in its first year is lamb, and that of an adult is mutton). So people think preparing an excellent curry with it is reserved only for pros, chefs and grandmothers. When choosing any cut of lamb, look for firm, fine-grained meat with a velvety texture. It should be moist and not dry or slimy. Any fat on the outside of the lamb should be white and fat that is yellow could be bad.
Sunday Special Mutton Curry!
The Sunday ritual starts off early in the morning with the man of the house setting out to get the best cut meat from a trusted vendor because it’s the quality of the meat that largely decides the taste and flavour of the end product. And then the women of the house would cook mutton curry with loads of love, patience and time. It’s one dish that could never be made in a hurry. The best taste comes when it’s cooked on slow flame for a few hours. I think the word simple can’t be used while preparing mutton curry. Because at the end of the day let’s face the fact that a mutton curry needs time and effort!!
Fast-forward several years, our Sunday ritual didn’t change much though. Sunday without mutton or chicken curry still feels incomplete, but gone are those leisure Sundays and such time taking cooking. But given a choice I would prefer the slow cooking process, allowing morsels of juicy meat slow-cooked on the stovetop for more than 2 hours in a medley of spices. It not only makes the dish super flavourful but also gradually fills the entire house with its warmth.
However, these days, I prefer reach out to pressure-cooking meat curries… especially when I know time is not something I have in abundance….nor the patience. However, this simple mutton curry is so forgiving that it always comes out delicious and is a hit. Just make sure you have good quality meat.
What can I substitute Mutton for in this curry?
One can substitute Chicken or Lamb instead of mutton and get the same amazing flavours. The key to the flavour of Andhra Spicy Mutton Curry Recipe is the generous amount of coriander & curry leaves used in it. It just makes the dish totally different and exotic. This may also be because of the extra flavour in the older bones. Lamb is normally slaughtered so young that the bones are brittle whereas mutton has had the chance for the flavour to develop a bit more.
Although the list of ingredients is long, the dish itself is not that cumbersome to make. We need to marinate the meat for 1 to 2 hours and then the actual cooking time could be reduced. Mutton can be cooked quickly, but it needs a fairly strongly acidic marinade, which helps to tenderise the meat. I use either yoghurt or lemon juice like the one today. The key is to leave it for a few hours at least. Given a chance, I would leave it marinated overnight but it’s always not the case…so proceed according to your available time!!
For Vegetarians please replace mutton with paneer, soya chunks or tofu. The ingredients and method remains the same….You can reduce spices if you wish to! You could also use any vegetable!!
Hope you like my delicious rendition of Andhra Spicy Mutton Curry Recipe. What else on earth can I ask for on this cold day???? I am sure you would love it too!
Steps to follow for
Andhra Spicy Mutton Curry Recipe
What do we need for Andhra Spicy Mutton Curry Recipe?
Good Quality Mutton:
- Clean and wash mutton. Cut mutton into small pieces.
- Marinate with chilli powder, turmeric, a teaspoon of lemon juice and salt under “To marinate” and set it aside for about a minimum of 30 minutes to an hour. Longer the better.
Other ingredients Needed
- Finely chop onion and green chillies.
- Peel garlic and ginger. Cut into small pieces. I’m using ginger with peel since it is organic ginger.
- Grind ginger, garlic, cinnamon, cloves, poppy seeds and desiccated coconut in a blender to a fine paste. First powder them finely without adding water.
- Then add slightly hot water, soak for a minute and grind to a fine paste. Soaking in hot water aids easy grinding of the poppy seeds.
Dry spices for seasoning:
Star Anise and kapok buds are the star ingredients of this recipe which imparts a unique flavour to the dish.
Method for Andhra Spicy Mutton Curry Recipe:
- Heat oil in a pressure cooker over medium heat. Once oil is hot, season with dry spices under the list “To season” and stir for a minute till you can smell the aroma of the spices.
- To this add chopped onions, green chillies and sauté till they are slightly brown in colour. Add curry leaves and stir for a minute. Be generous in using curry leaves!!
- Once onions become translucent and start turning light brown, add in the marinated mutton.
- Sauté for 3 to 4 minutes until the red colour of the meat disappears and it starts leaving the juices.
- Add the ground masala paste, remaining chilli powder and turmeric powder under the heading “Other ingredients”.
- Stir till the raw smell of the masala paste goes off. This will take about 4 to 5 minutes.
- Now add required water till the mutton immerses. You can adjust the consistency of the gravy to suit your requirement. Adjust salt and add in some fresh coriander.
- Close the lid of the pressure cooker and cook over medium high heat for 5 to 7 whistles, then simmer and cook for 5 minutes till the mutton is fully cooked, soft and tender.
NOTE
- Cooking time depends on the quality of mutton and also the marination time.
- Open the lid of the pressure cooker once the pressure subsides.
- Check for salt and adjust if required and then finally sprinkle garam masala.
- Transfer to a serving bowl and garnish with finely chopped coriander.
Serving Mutton Curry:
- Andhra Spicy Mutton Curry Recipe is done and ready to be served with with vegetable pulao, coconut milk rice, roti, paratha, idly, dosa, vada or just with plain rice accompanied with rasam.
Andhra Spicy Mutton Curry Recipe | Mamsam Koora
Ingredients
To Marinate:
- 500 grams Mutton Cleaned, washed & cut to 1 inch size pieces
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 2 tbsp Yoghurt
- 1 tsp Salt
To Grind: Masala Paste
- 2 inch Ginger Peeled & cut into small pieces
- 8 Garlic Pods Peeled
- 1 inch Cinnamon Stick
- 6 Cloves
- 1½ tsp poppy seeds
- 1 tsp desiccated coconut
- ¼ Cup Hot water for grinding
To season:
- 2 tbsp Oil
- 2 Star Anise
- 2 Kapok Buds Marathi moggu
- 2 cm Cinnamon Stick
- 4 Cloves
- 2 Cardamoms
- 2 Bay Leaves
Other Ingredients:
- 1 Large Onion Finely chopped
- 3 Green Chilies Finely chopped, divided
- A sprig of Curry leaves
- 2 tsp of Red Chilli powder Adjust to suit your spice levels
- ¼ tsp Turmeric Powder
- Required Salt to Taste.
- ½ tsp Garam Masala Powder
- ½ cup Finely chopped Coriander Divided
Instructions
- Marinate mutton with red chilli powder, turmeric, a teaspoon of lemon juice and salt under “To marinate” and set it aside for about a minimum of 30 minutes. Longer the better.
- Grind ginger, garlic, cinnamon, cloves, poppy seeds and desiccated coconut in a blender to a fine paste. For this first powder them finely without adding water.
- Then add slightly hot water, soak for a minute and grind to a fine paste. Soaking in hot water aids easy grinding of the poppy seeds.
- Heat oil in a pressure cooker over medium heat. Once oil is hot, season with dry spices under the list "To season" and stir for a minute till you can smell the aroma of the spices.
- To this add chopped onions, green chillies and sauté till they are slightly brown in colour. Add curry leaves and stir for a minute. Be generous in using curry leaves!!
- Once onions become translucent and start turning light brown, add in the marinated mutton.
- Sauté for 3 to 4 minutes until the red colour of the meat disappears and it starts leaving the juices.
- Add the ground masala paste, remaining red chilli powder and turmeric powder under the heading “Other ingredients”.
- Stir till the raw smell of the masala paste goes off. This will take about 4 to 5 minutes.
- Now add required water till the mutton immerses. You can adjust the consistency of the gravy to suit your requirement. Adjust salt and add in some fresh coriander.
- Close the lid of the pressure cooker and cook over medium high heat for 5 to 7 whistles, then simmer and cook for 5 minutes till the mutton is fully cooked, soft and tender.
- Open the lid of the pressure cooker once the pressure subsides.
- Check for salt and adjust if required and then finally sprinkle garam masala.
- Transfer to a serving bowl and garnish with finely chopped coriander
- Andhra Spicy Mutton Curry Recipe is done and ready to be served with with vegetable pulao, coconut milk rice, roti, paratha, idli, dosa, vada or just with plain rice accompanied with rasam.
Recipe Video
Notes
- Cooking time depends on the quality of mutton used and also the marination time. If it's tough meat, it takes longer to cook.
- Adjust spice to suit your palate with red chilli powder. You can also go easy on ginger, garlic and dry spices for a milder taste.
- Prep time depends on the marination time, the longer you marinate the prep time increases accordingly. The longer you marinate, better the flavours infuse into the chicken.
- The consistency of gravy should be more like a kurma gravy consistency. If using it for idli, dosa or vada, I would prefer a runny consistency. For rice and roti, a slightly thicker consistency is better.
- Using hot water to grind the paste will aid the poppy seeds to grind easily.
- Cooking in pressure cooker saves time but if are not in a hurry, I would recommend to cook on low heat in a skillet.
- You can use [url:11]ginger garlic paste[/url] in case you do not have fresh ginger and garlic and grind only the other ingredients for the paste, but definitely there is a difference in the taste.
Do check out MUTTON CURRY WITH DRUMSTICK, a classic makeover to the leftover curry & a culinary delight from Andhra Cuisine. Also you might want to look at Eid Special MUTTON BIRYANI
YOU MAY WANT TO CHECK OTHER NON VEGETARIAN RECIPES FROM MY BLOG.
FEW POPULAR ONES ARE:
- Classic Andhra Style Chicken Curry
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Many more to come!!…..STAY TUNED!!
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Happy Cooking 
Cheers!!
Padma.
