Andhra Mutton Curry
A bold, home-style Andhra curry with tender mutton, onions, tomatoes, and a deep layer of spices. It cooks down into a rich, fiery gravy that pairs beautifully with plain rice, jeera rice, or soft rotis.
For 4 servings
- prep · ~10 min
Prepare the mutton and spice mix.
1.Wash the mutton well and drain it fully.2.Lightly crush the coriander seeds and black peppercorns in a mortar or pulse them once in a grinder.3.Slice the onions, chop the tomatoes, slit the green chilies, and keep the curry leaves ready. - saute · ~9 min
Cook the whole spices and onions.
1.Heat oil in a pressure cooker over medium heat.2.Add cumin seeds, cloves, cardamom, cinnamon, and bay leaf; cook until fragrant, about 30 seconds.3.Add curry leaves and sliced onions, then cook until the onions turn light golden, 6 to 8 minutes.TIPCook the onions patiently for a deeper curry color and sweeter base. - saute · ~7 min
Build the masala base.
1.Add ginger-garlic paste and sauté until the raw smell fades, about 1 minute.2.Add green chilies and chopped tomatoes, then cook until the tomatoes turn soft and pulpy, 5 to 6 minutes.3.Stir in turmeric powder, red chili powder, the crushed coriander-pepper mix, and salt.TIPKeep the heat medium once the spice powders go in so they toast without burning. - saute · ~6 min
Coat the mutton in the masala.
Add the mutton and mix well so every piece is coated in the onion-tomato masala. Cook for 5 to 7 minutes, stirring often, until the meat changes color and starts releasing its juices.
- pressure cook · ~25 min
Pressure cook until the mutton turns tender.
Pour in the water and scrape the bottom well. Close the cooker and cook on medium heat for 5 to 6 whistles, or until the mutton is tender but not falling apart.
TIPCooking time can vary with the age of the meat. If needed, pressure cook a little longer after checking. - simmer · ~9 min
Simmer the curry to thicken.
Open the cooker once the pressure drops. Add garam masala and simmer uncovered for 8 to 10 minutes until the gravy thickens and the oil lightly shows on top.
- garnish
Garnish with cilantro.
- serve
Serve the Andhra mutton curry hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the washed mutton well so the masala fries properly instead of turning watery at the start.
- 2Crush the coriander seeds and pepper only lightly; a coarse texture gives the curry a more rustic Andhra-style bite.
- 3Let the onions reach light golden, not dark brown, or the gravy can taste bitter after pressure cooking.
- 4After adding water, scrape the bottom of the cooker well to prevent stuck masala from scorching under pressure.
- 5If the mutton is tender but the gravy is thin, simmer uncovered until oil lightly separates instead of adding extra spice powder.
- 6Rest the curry for 15 to 20 minutes before serving; the mutton absorbs the masala and the heat tastes rounder.
- 7This curry tastes even better the next day, so it is a great make-ahead dish for rice or rotis.
Adapt it for your goals.
Spicier-andhra
Increase green chilies or red chili powder slightly for a fierier version that suits spice lovers and pairs especially well with plain rice.
low oilLow-oil
Use a little less oil and cook the onions slowly on medium-low heat; you still get a rich masala with a lighter finish.
potato addedPotato-added
Add cubed potatoes after the mutton is coated in masala for a heartier curry; the potatoes soak up the spicy gravy beautifully.
bonelessBoneless
Use boneless mutton for easier serving, though bone-in pieces give a fuller, richer gravy and more traditional taste.
Why this is on our healthy list.
Rich in Protein
Mutton makes this curry filling and protein-dense, helping make the meal satisfying when served with rice or rotis.
Aromatic Spices Support Digestion
Ginger, garlic, cumin, coriander, and pepper bring more than heat; they also add digestive warmth and depth to a heavy meat curry.
Contains Antioxidant-Rich Ingredients
Tomatoes, curry leaves, cilantro, and whole spices contribute plant compounds and freshness alongside the rich meat base.
Frequently asked questions
Yes. Cook it covered in a heavy pot on low heat until the mutton is tender, adding water as needed; it will take much longer than pressure cooking.
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