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Andhra Mutton Curry - Mom's Style

Today's special is Mom's mutton curry with few of my additions. I have tasted so many mutton recipes but hands down, by far my mom's curry is the best.. This specific curry is finger licking good and lip smacking tasty..The paste made out of nuts add that extra richness and taste to this curry. YUM YUM YUM!!!!
The make or break for a perfect Andhra mutton curry is to cook the mutton till it is tender but the pieces should stay in tact without falling off...If you can figure out that exact balance you are a pro at making mutton curry andhra style!! 

Ingredients

Oil 3 tbsp
Ghee 2 tbsp
Onion chopped 1/4 cup(Do not need much because gravy comes from nuts powder)
Gg paste 1/2 tbsp
Salt 2 tsp(Per taste)
Red Chilli powder 1 to 1 1/2 heaped tsp depending on spice level
1 cup water
1 tsp garam masala
Coriander leaves for garnish

Marination

Mutton 1kg
Salt 1 tsp
Red Chilli Powder 1 heaped tsp
Ginger garlic paste 1 tbsp
Garam masala 1/2 tsp
Lemon juice 1/2 lemon
Turmeric 1/4 tsp
Oil 1 tbsp

Nuts Powder

20 almonds
12 whole cashews
2 tbsp poppy seeds(gasagasalu)
6 to 8 walnuts

Tempering

1 tsp cumin seeds
1 tsp turmeric
1 or 2 small pieces of cinnamon
4 or 5 cloves
1 cardamom/elachi lightly crushed
5 or 6 curry leaves

Method

Pre Step: Dry roast all the ingredients under Nuts powder and grind to fine powder. Can be made in advance and can be stored in the fridge for 2 to 3 weeks.

1. Clean the mutton pieces and marinate the mutton using the ingredients mentioned under marination. Leave the marinated mutton overnight in the fridge or atleast for couple of hours.
2. Heat oil in a pressure cooker pan. Add tempering ingredients and let them splutter.
3. Add onion and little salt and fry for couple of minutes till translucent.
4. Add in marinated mutton, ginger garlic paste, salt and red chilli powder. Give it a good stir and cook for 5 minutes till water is released from the mutton.
5. At this point add in 1/2 tsp garam masala, half the ghee and 1 cup of water. Close the lid and place the whistle on the pressure cooker. Cook till 5 to 8(or more) whistles depending on the tenderness of the mutton. If mutton is little tough then it will take make more whistles. Turn off the heat and let it rest till the pressure is all gone and you can get the lid off the cooker easily.
6. Remove the lid, turn on the heat. Mix 2 to 3 tbsp of the nuts powder made in pre step with little water. Add in the nuts paste and little water if required and let it cook for couple of minutes till the oil separates at the top and gravy thickens to desired consistency. Add in rest of garam masala and coriander leaves. Give it a good stir and check the taste and adjust seasonings. Add rest of the ghee and turn off the heat.
7. Serve hot with rice or roti and slice of lemon and onion on the side. Rest of the nuts powder can be stored in the fridge and can be used later.

Notes

If the raw mutton feels tough(judging raw mutton is tough or not comes with experience), the easy way to tenderize it is to add grated raw papaya to the marinade. Raw papaya is good for tenderizing the meats. If raw papaya is not available, there are lot of tenderizing powders available in the market. 

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