Andhra mutton curry made spicy Andhra-style with green chilies: mutton cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 47 minutes.
Marinate the mutton with turmeric, chili powder, salt and half the ginger-garlic for at least 20 minutes.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the green chilies.
4
Add the mutton, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 63 minutes.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Cook meat low and slow (or pressure-cook) until it is truly tender before finishing the gravy.
Marinate the mutton with turmeric, chili powder, salt and half the ginger-garlic for at least 20 minutes.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the green chilies.
Add the mutton, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 63 minutes.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
