ANDHRA MUTTON CURRY

ANDHRA MUTTON CURRY Andhra style mutton curry with a unique flavour of freshly ground masalas. Preparation Time : 40 minutes Cooking Time : 20 minutes Servings : 4

INGREDIENTS Mutton, cubed 500 grams Salt to taste Turmeric powder 1/4 teaspoon Poppy seeds (khuskhus/posto) 1 teaspoon Fennel seeds (saunf) 1/2 teaspoon Black peppercorns 4 Coriander seeds 1 teaspoon Cumin seeds 1 teaspoon Cinnamon 1 inch stick Cloves 2 Green cardamoms 2 Oil 4 tablespoons Curry leaves 10 Onions, chopped 3 medium Ginger-garlic paste 1 teaspoon Red chilli powder 1/2 teaspoon Black pepper powder 2 teaspoons Tomato, chopped 1 large Fresh coriander leaves, chopped 2 tablespoons

METHOD Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles. Open the lid when the pressure reduces, drain and reserve the cooking liquor. Dry roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder. Heat oil in kadai (wok). Add curry leaves and onions. Sauté till the onions are brown. Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute. Add tomato and mutton pieces, cook on high heat till the tomato is soft. Add salt and the spice powder and simmer for five minutes. Add the reserved cooking liquor and one cup of water and bring to a boil. Simmer till all the mutton pieces get well coated with thick gravy. Add the remaining black pepper powder and stir well. Garnish with coriander leaves and serve hot.