Andhra Mamsam Pulusu

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.