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Tender, succulent pieces of mutton slow-roasted with fiery Andhra spices, caramelized onions, and fresh curry leaves. This classic semi-dry dish is packed with bold flavors and makes for a perfect side or a hearty main.
For 4 servings
Pressure Cook the Mutton
Sauté Aromatics
Roast Mutton with Spices
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Tender, succulent pieces of mutton slow-roasted with fiery Andhra spices, caramelized onions, and fresh curry leaves. This classic semi-dry dish is packed with bold flavors and makes for a perfect side or a hearty main.
This andhra recipe takes 70 minutes to prepare and yields 4 servings. At 438.05 calories per serving with 52.36g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Roast to Perfection (Vepudu)
Garnish and Serve
For a coastal twist, add 3-4 tablespoons of freshly grated or desiccated coconut in the last 5 minutes of roasting until it turns light brown and fragrant.
Add a handful of fried cashews at the end for a rich, nutty flavor and a delightful crunch.
Incorporate 2-3 tablespoons of gongura (sorrel leaves) paste along with the spice powders for the iconic tangy flavor of Andhra Gongura Mamsam.
Mutton is a complete protein source, providing all essential amino acids necessary for building and repairing muscles, tissues, and supporting overall body function.
This dish is rich in heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for forming hemoglobin, preventing anemia, and boosting energy levels.
The spices used, such as turmeric (curcumin), black pepper (piperine), and ginger, have anti-inflammatory and antioxidant properties that help strengthen the immune system.
A single serving of Mamsam Vepudu (approximately 175g) contains around 350-400 calories, primarily from the mutton and oil. The exact count can vary based on the fat content of the meat.
Mamsam Vepudu can be part of a balanced diet when eaten in moderation. Mutton is an excellent source of high-quality protein, iron, and Vitamin B12. However, it is also high in saturated fat and cholesterol, so portion control is key.
Yes, you can substitute mutton with bone-in chicken pieces. Skip the pressure cooking step. Sauté the chicken directly after the onions are browned and cook until it's done, which will take about 20-25 minutes.
Tough mutton can be due to two main reasons: the quality of the meat (older animals yield tougher meat) or insufficient cooking time. Ensure you pressure cook it until it's about 90% tender before you start the roasting process.
It's traditionally served as a side dish with hot rice and Pappu Charu (Andhra-style dal) or Sambar. It also pairs wonderfully with Rasam rice or can be enjoyed as an appetizer.
To reduce the heat, decrease the amount of red chili powder to 1 tsp and use fewer green chilies or deseed them before adding. You can also slightly increase the amount of coriander powder to balance the flavors.