Skip to main content

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!! 


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


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


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


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.


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. 


Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories. This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients 3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marinati


Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used combination of sugar and honey to glaze and flavored with cardamom. Baklava is made using phyllo dough ; it is available in frozen section where you can find puff pastries in supermarkets. I bought Athens Pyhllo dough at Target. Recipe will make 24 pieces Ingredients 12 sheets of phyllo dough 1 1/2 cup clarified butter 1 1/2 cup ground almond 1 1/2 cup ground walnuts 3 tbsp pistachios 3/4 cup coconut powder 1 1/2 teaspoon cardamom 3 1/4 cup of sugar Syrup 1 1/2 cup sugar 1 cup water 1/8 cup honey 2 teaspoon lemon juice About 2 tablespoon sliced pistachios for garnish Note Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate . Fo

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa. I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :) Ingredients For Batter 2 cups thick butter milk(majjiga) 2 cups rice 1 tsp methi seeds(menthulu) salt per taste For Dosa finely minced green chillies, chopped onions and minced cilantro Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight. Stick it in the refrigerator the next m