Andhra Mutton Curry with Ghee Rice

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces, whisked curd, 1.5 tbsp ginger garlic paste, turmeric powder, 1 tsp red chili powder, and 0.5 tsp of salt.
   • Mix thoroughly to ensure each piece of mutton is well-coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or preferably for 2-4 hours in the refrigerator for more tender meat.
2. 2

   Prepare the Spice Paste

   • Heat a small, dry pan over low heat. Add the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and green cardamom.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn them.
   • Add the poppy seeds and grated coconut to the pan and roast for another 60 seconds until the coconut is lightly golden.
   • Remove from heat and allow the mixture to cool down completely.
   • Transfer the cooled spices to a grinder or blender. Add 2-3 tablespoons of water and grind to a smooth, thick paste.
3. 3

   Sauté Aromatics and Build the Gravy Base

   • Heat vegetable oil in a pressure cooker over medium heat.
   • Add the sliced onions and sauté for 8-10 minutes until they turn soft and golden brown. This step is crucial for the flavor of the gravy.
   • Add the slit green chilies and curry leaves, and sauté for another minute.
   • Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft, mushy, and oil starts to separate from the mixture.
4. 4

   Cook the Mutton and Masala

   • Add the marinated mutton to the pressure cooker. Increase the heat to medium-high and sauté for 7-8 minutes, stirring frequently, until the mutton is browned on all sides and the moisture has evaporated.
   • Add the freshly ground spice paste to the cooker. Continue to sauté for another 5 minutes, stirring continuously, until the raw smell of the masala disappears and oil begins to ooze from the sides.
5. 5

   Pressure Cook the Curry

   • Pour in 1.5 cups of warm water and the remaining 1 tsp of salt. Stir well to combine everything, scraping the bottom of the cooker to release any stuck bits.
   • Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles, which should take about 20-25 minutes.
   • Turn off the heat and let the pressure release naturally. Do not force open the lid.
6. 6

   Garnish and Serve

   • Once the pressure has settled, carefully open the cooker lid.
   • Check if the mutton is cooked through and tender. If the gravy is too thin for your liking, simmer the curry without the lid for 5-7 minutes to thicken it.
   • Adjust salt if necessary. Garnish with freshly chopped coriander leaves.
   • Serve hot with steamed rice, ragi sangati, dosa, or chapati.