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Andhra Mutton Curry - 1

Today I prepared another dish that always will make me feel like I am home - my mom version of mutton curry.
This dish is really easy and quick to make with very less number of ingredients on hand. Try out this lip smacking, spicy Mutton curry... Enjoy!!!


1 1/2 lb Mutton or Lamb(around 75o grams)
2 medium onions chopped real fine
2 green chillies slit length wise
1 1/2 tbsp ginger garlic paste
1/2 to 1 tbsp red chilli powder depending on your spice level
1 tsp coriander powder
1 tsp garam masala
1 tbsp lemon juice
1 tbsp butter
Salt per taste
1 tbsp oil

For Tempering

1 tsp cumin seeds
1 tsp shai jeera
1 tsp turmeric powder
1 or 2 small pieces of cinnamon
4 or 5 cloves
6 or 7 curry leaves

For Garnish

Handful of coriander leaves


Clean the mutton pieces and place them in a bowl. Add ginger garlic paste, salt, chilli powder and lemon juice to the mutton pieces, mix well and keep aside.
Heat oil in a pressure cooker pan. Add in the tempering except for Turmeric and let them splutter. Add in the turmeric and mix well.
Add in chopped onions, salt and green chillies. Give it a good stir and let cook till onions look translucent and all the raw smell is gone.
Add the coriander powder and fry for a minute. Add in the mutton pieces and cook for 5 to 7 minutes till the water from the mutton is evaporated.
Add in the butter and let the butter melt. Now add 1 cup of water and close the lid. Cook for 3 to 5 whistles depending on tenderness of the meat.
Turn off the heat and let it rest till the pressure is all gone and you can get the lid off the cooker easily.
Take off the pressure cooker lid. Turn on the heat and place the pressure cooker pan on the stove. Let the curry come to a boil. At this point check the taste and adjust the seasonings. Adjust the consistency by adding water if required. Once the gravy comes to required consistency sprinkle the garam masala and give it a good stir. Turn off the heat and add the coriander leaves.
This spicy curry can be served with rice or naan or chapathi.


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