Ingredients
Mutton – 500 g, cleaned and cut
Onion – 2 medium, chopped
Tomato – 2 medium, chopped
Green chilies – 2–3, slit
Ginger-garlic paste – 1 tbsp
Red chili powder – 1–2 tsp (adjust)
Turmeric – ½ tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Curry leaves – few
Oil – 3–4 tbsp
Salt – to taste
Water – 1–1.5 cups
Fresh coriander – for garnish
Execution
1. Sauté Base
Heat oil → add curry leaves, onions, and green chilies → sauté until onions turn golden.
Add ginger-garlic paste → fry 1–2 mins.
Add tomatoes → cook until soft.
2. Add Spices
Add turmeric, red chili powder, coriander powder → sauté 1–2 mins to release aroma.
3. Cook Mutton
Add mutton pieces → sauté 5–7 mins until lightly browned.
Add water → cover and simmer 30–40 mins until mutton is tender.
Add garam masala → cook 2 mins.
4. Serve
Garnish with fresh coriander.
Serve hot with steamed rice or roti.
Additional tips
Use bone-in mutton for richer flavor and thicker gravy.
Adjust red chili according to spice preference—Andhra curries are usually spicy.
Simmer on medium-low flame to allow spices to blend and meat to become tender.