SPICY MUTTON CURRY ANDHRA STYLE IN PRESSURE COOKER - MAMSAM KOORA | EID SPECIAL MUTTON CURRY

mutton

🥗Healthier: chicken

💰Cheaper: goat

Chicken is leaner and more affordable than mutton.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried curry leaves

Bay leaves provide a similar aromatic flavor.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley is a good fresh herb alternative.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ground ginger is more accessible and shelf-stable.

Marinate the mutton with red chilli powder, turmeric powder, yoghurt, and salt for at least 30 minutes.

Grind ginger, garlic, cinnamon, cloves, poppy seeds, and desiccated coconut with hot water to make a paste.

Heat oil in a pressure cooker and add star anise, Marathi moggu, cinnamon stick, cloves, cardamoms, and bay leaves; sauté until fragrant.

Add the chopped onions and green chilies; cook until the onions are golden brown.

Stir in the ground paste and cook for a few minutes until the raw smell disappears.

Add the marinated mutton and sauté for a few minutes until it is browned.

Add water to cover the mutton, close the lid, and cook under pressure for about 15-20 minutes.

Release the pressure, open the lid, and add garam masala and curry leaves; cook for an additional 5 minutes.

Adjust salt to taste and garnish with chopped coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary