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Tender pieces of mutton cooked until soft and then pan-fried with a fiery blend of Andhra spices. This spicy, semi-dry dish is a flavor explosion, perfect with rice and rasam.
For 4 servings
Pressure Cook the Mutton
Sauté Aromatics
Roast the Mutton with Spices
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Tender pieces of mutton cooked until soft and then pan-fried with a fiery blend of Andhra spices. This spicy, semi-dry dish is a flavor explosion, perfect with rice and rasam.
This andhra recipe takes 70 minutes to prepare and yields 4 servings. At 293.62 calories per serving with 34.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish and Serve
This recipe works well with chicken (Chicken Vepudu). Reduce the pressure cooking time accordingly.
For a coastal flavor variation, add 2-3 tablespoons of thinly sliced dry coconut (copra) or fresh grated coconut along with the spices and fry until golden.
For an extra kick, dry roast a few whole red chilies and grind them with a teaspoon of fennel seeds to make a fresh masala powder. Add this along with the other spices.
Mutton is a complete protein source, providing all essential amino acids necessary for muscle building, tissue repair, and 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 preventing anemia and maintaining energy levels.
Spices like turmeric (containing curcumin) and black pepper (containing piperine) have powerful anti-inflammatory and antioxidant properties that help support a healthy immune system.
One serving of Mutton Vepudu contains approximately 300-350 calories, depending on the fat content of the mutton and the amount of oil used.
Mutton Vepudu can be part of a balanced diet. Mutton is an excellent source of protein, iron, and B vitamins. However, it is also high in saturated fat and cholesterol. Consuming it in moderation is key. The spices used also offer various health benefits.
You can cook the mutton in a heavy-bottomed pot. After marinating, add the mutton and 2 cups of water to the pot, bring to a boil, then cover and simmer on low heat for about 60-75 minutes, or until the mutton is tender. Then proceed with the frying steps.
Yes, you can use boneless mutton. It will cook faster, so reduce the pressure cooking time to 3-4 whistles. However, bone-in mutton adds more flavor and moisture to the dish.
Store leftover Mutton Vepudu in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water and warm it in a pan over low heat until heated through. You can also microwave it.
Mutton Vepudu pairs excellently with plain steamed rice and a tangy rasam or sambar. It can also be served as an appetizer or a side dish with rotis or parathas.