How about a classic makeover to the leftover traditional curry? Don’t let the luscious leftover mutton curry sit in the fridge, try out this authentic recipe Mutton Curry with Drumstick, aka Mulakkada Mamsam Koora, a culinary delight for Andhra Cuisine.
No matter how well you plan it, there is always a little leftover curry. Mutton curry is always cooked in excess and we end up eating it for two days. To be honest, the first day it tastes good and second day it is like…. Not Again!! So if you’re not sure what to make with your leftover lamb or mutton curry, you’ve come to the right place!
Consume cooked meat within three days of cooking. So as soon as you’ve finished eating, cool your meat at room temperature and pop in the fridge.
First, lets imagine a traditional Mutton Curry from scratch. We make the masala from scratch using fresh, whole spices and we simmer the masala on low for an hour or sometimes even more. What if you can knock down the cook time to under 30 minutes & use up those leftovers that you just don’t want to be eating a 2nd or 3rd night in row while not sacrificing flavour and yum factor?
One of the reasons Mutton Curry With Drumstick works so well is that most of the cooking has already been done, the flavours have already developed . It really is just a matter of chopping up a few more ingredients, adding fresh vegetables (drumstick in this case) and spices if you need to. Cook them all together to get this new delicious dish!!
Mutton Curry With Drumstick or Vegetable Mutton Curry, I am not sure how many of you have tried combination of mutton and vegetables. But believe me, mutton goes well with many vegetables like drumstick, yellow cucumber (dosakaya), ridge gourd etc. My favourite combination is mutton with drumstick or dosakaya.
I also make biriyani with leftover chicken curry or mutton curry. It tastes awesome!!! Have you tried it?…If not give it a shot!!
Off to the recipe for Mutton Curry With Drumstick!!
Step by Step process to prepare Mutton Curry With Drumstick:
This recipe calls for leftover mutton curry. But, you can also prepare from scratch. Click here to check out how to prepare Andhra Style Spicy Mutton Curry. You can also use any other mutton curry as long as it has basic ingredients like ginger, garlic, red chilli powder, turmeric powder and salt.
What do we need?
- Finely chop onions, green chillies and set aside a few curry leaves.
- For Drumsticks, we peel only the ridges off, if you peel it entirely it will disintegrate & fall apart when cooked. You can scrape & peel off just the high ridges.
- Take out the leftover mutton curry from the refrigerator and bring it to room temperature.
Let’s put them together:
- Heat oil in a pressure cooker over medium heat and add dry spices like kapok bud, cinnamon and cloves.
- Once you can smell the aroma of the spices, add in the chopped onions, green chillies and curry leaves. Sauté till the onions turn translucent.
- Now add drumstick pieces and sauté further for another 2 minutes.
- To this add ginger garlic paste & sauté till the raw smell goes off.
- Add the mutton curry and combine well.
- Cook for 2-3 minutes, stirring the meat such that is doesn’t burn.
- Add in chopped tomatoes and a teaspoon of red chilli powder. Remember that the mutton curry already has enough spices, so adjust to suit your spice levels.
- Add half cup of water and required salt.
- Close the lid and pressure & cook for one whistle. Turn off the heat.
- Remove lid of the pressure cooker once the pressure subsides.
- Garnish with coriander and serve with hot rice or rotis.
A Quick Summary:
Mutton Curry With Drumstick | Mulakkada Mamsam Koora | Drumstick Mutton Masala Curry Recipe | Mutton Curry Andhra recipe | Easy Leftover Lamb Curry
Ingredients
- 1 Tablespoon Oil
- 1 or 2 Kapok buds
- Cinnamon 1 cm piece
- 3 Cloves
- 1 Large Onion finely chopped
- 2 Green chillies finely chopped
- A sprig of Curry leaves
- 2 Drumsticks scrape & peel off just the high ridges
- 1 teaspoon Ginger garlic paste
- Leftover Mutton Curry or Click here for the recipe
- 1 Tomato roughly chopped
- 1 teaspoon red chilli powder
- Required salt
- 1/2 Cup water
- 2 Tablespoons coriander finely chopped
Instructions
- Heat oil in a pressure cooker over medium heat and add dry spices like kapok bud, cinnamon and cloves.
- Once you get the aroma of spices, add onions, green chillies and curry leaves. Sauté till translucent.
- Add drumstick pieces, ginger garlic paste and sauté further for another 2 minutes.
- To this add the mutton curry and cook for 2-3 minutes.
- Add in chopped tomatoes and a teaspoon of red chilli powder.
- Add required water and salt.
- Close the lid and pressure & cook for one whistle. Turn off the heat.
- Remove lid of the pressure cooker once the pressure subsides.
- Garnish with coriander and serve with hot rice or rotis.
My Notes:
- Adjust spice levels to suit your taste buds.
- The cooking time will depend on the quality of mutton. If it’s tough meat, it takes longer to cook.
- The cooking time in this recipe is given assuming you are using leftover curry.
- Please refer to the mutton curry recipe if you are preparing this recipe from scratch.
- This recipe could be used for any pre-cooked meat with vegetables like yellow cucumber (dosakaya), Ridge gourd (beerakaya), etc.
- I have used pressure cooker for this recipe, but you can also cook on stove top. It might take a little longer. Cooking in pressure cooker saves time and energy!!
Check out other popular NON VEGETARIAN RECIPES form blog.
Many more to come!!….STAY TUNED!!
Happy Cooking 🙂
Cheers!!
Padma.
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