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.