Andhra Mamsam Pulusu with Steamed Basmati Rice

Instructions

1. 1

   Marinate Mutton & Prepare Tamarind

   • Clean and wash the mutton pieces. In a bowl, combine the mutton with 1 tbsp of the ginger garlic paste, turmeric powder, 1 tsp red chili powder, and 1 tsp salt. Mix thoroughly to coat the meat. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
   • While the mutton marinates, soak the tamarind in 1 cup of hot water for 20 minutes. Squeeze the pulp to extract all the juice, then strain the liquid through a fine-mesh sieve, discarding the solids. Set the tamarind extract aside.
2. 2

   Sauté Aromatics & Brown the Mutton

   • Heat sesame oil in a pressure cooker over medium-high heat. Once hot, add the mustard seeds and cumin seeds. When they begin to splutter, add the curry leaves and slit green chilies. Sauté for 30 seconds.
   • Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
   • Add the remaining 0.5 tbsp ginger garlic paste and sauté for another minute until the raw aroma disappears.
   • Add the marinated mutton pieces to the cooker. Sauté on high heat for 6-8 minutes, stirring occasionally, until the mutton is well-browned on all sides. This step is crucial for developing a deep flavor.
   • Stir in the chopped tomatoes, remaining 0.5 tsp red chili powder, coriander powder, and the remaining 0.5 tsp salt. Cook for 4-5 minutes until the tomatoes turn soft and mushy, and oil begins to separate from the masala.
3. 3

   Pressure Cook the Mutton

   • Pour in 1.5 cups of water and stir everything together, scraping the bottom of the cooker to release any browned bits.
   • Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is about 90% tender.
   • Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
4. 4

   Simmer the Pulusu

   • Once the pressure has fully released, carefully open the cooker. Check the mutton for tenderness; it should be almost cooked through.
   • Turn the heat back on to medium-low. Pour in the prepared tamarind extract and stir well to combine.
   • Bring the curry to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for 15-20 minutes. This allows the mutton to absorb the tangy flavor and the gravy to thicken. The pulusu is ready when the gravy has reached your desired consistency and you see oil floating on top.
5. 5

   Garnish and Serve

   • Turn off the heat. Sprinkle the garam masala over the curry and stir gently.
   • Garnish with freshly chopped coriander leaves.
   • Let the Mamsam Pulusu rest for at least 10-15 minutes before serving. This helps the flavors to meld together beautifully. Serve hot with steamed rice or ragi sangati.