Mutton Vepudu

Instructions

1. 1

   Pressure Cook the Mutton

   • In a bowl, combine the mutton pieces, 1 tbsp of ginger garlic paste, turmeric powder, and 1 tsp of salt. Mix well to coat the mutton evenly.
   • Transfer the marinated mutton to a pressure cooker. Add 1 cup of water.
   • Secure the lid and cook on medium heat for 5-6 whistles, or for about 20 minutes, until the mutton is 90% cooked and tender but still holds its shape.
   • Allow the pressure to release naturally. Open the cooker, separate the mutton pieces from the stock, and set both aside. The stock is flavorful and can be used later.
2. 2

   Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. A cast-iron pan works wonderfully for this.
   • Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown.
   • Add the remaining 0.5 tbsp of ginger garlic paste, slit green chilies, and curry leaves. Sauté for 1-2 minutes until the raw aroma of the paste disappears.
3. 3

   Roast the Mutton with Spices

   • Add the cooked mutton pieces to the pan and stir-fry for 2-3 minutes to coat them with the onion mixture.
   • Reduce the heat to low. Add the red chili powder, coriander powder, garam masala, black pepper powder, and the remaining 0.5 tsp of salt. Mix thoroughly to ensure each piece of mutton is coated with spices.
   • Continue to roast on medium-low heat for 10-15 minutes, stirring frequently. The masala will darken and cling to the mutton, creating a semi-dry coating.
   • If the mixture appears too dry, sprinkle 2-3 tablespoons of the reserved mutton stock to prevent burning.
4. 4

   Garnish and Serve

   • Once the mutton is well-roasted and has a rich, dark brown color, turn off the heat.
   • Squeeze fresh lemon juice over the top and garnish with freshly chopped coriander leaves.
   • Toss gently to combine and serve hot with steamed rice, rasam, or as a side dish with sambar rice.