Andhra Spicy Mutton Curry

Serves:	4
Recipe Type:	Non Veg.
Preparation Time:	40 M
Cooking Time:	25 M
Difficulty:	Average

Ingredients:

• 600 gms Mutton
• 2 Onion( finely chopped)
• 3 Tomato (finely chopped)
• 6- 7 Curry Leaves
• 2 tsp Turmeric Powder
• 4 tbsp Oil
• 1 ½ tbsp Ginger & Garlic Paste
• ¼ tsp Cumin Seeds( Jeera )
• Coriander Leaves for garnishing
• Masala To grind :
• 3 Cloves
• 1 Cinnamon
• 1 Bay Leaves
• 1/2 tsp Cumin seeds
• 1/4 cup Coconut (shredded)
• 1 tbsp Coriander Powder
• 1/4 cup Onion (Sliced)
• 4 -5 Whole Red Chilies
• ½ Whole Black pepper
• 3 Cardamom
• ½ cup Coriander Leaves
• ½ tsp Fennel Seeds

Cooking Instructions:

• Cook in the pressure pan by adding 1 cup of water, cumin seeds, salt and turmeric powder for about four to five whistles.
• Remove it and separate the water and mutton.
• In a pan fry the ingredients ( cinnamon, cardamom, cloves, bay leaves, cumin seeds, whole black pepper, red chili, and fennel seeds ).
• Once it is cooled grind it into fine powder. And set it aside.
• In the same pan fry onions till it becomes brown. Add them to the ground mixture.
• Add the rest of the ingredients (coriander leaves, coconut, and coriander powder).
• Grind it into a smooth paste.
• Take a large pan add oil and onions and other things, and fry them till it becomes transparent.
• Add ginger garlic paste and fry it for few minutes, add mutton and deep fry them all together for about 3-4 minutes.
• Add the chopped tomatoes , salt, turmeric powder and the curry leaves. Cook them in heat for about 3-4 minutes in a low heat.
• Add the ground mixture and some water , stir them all together and allow it to settle in heat for about 5 -10 minutes.
• Garnish it with coriander leaves and lemon juice.

Suggestions:

• Goes great with Hyderabadi dhum biryani and chapati.