Mutton Curry – Nellore Style (Andhra Pradesh)

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Last Updated on December 14, 2020 by Chef Mireille

Mutton Curry – Nellore Style (Andhra Pradesh) is a fragrant and creamy curry that is so good with some steamed Basmati rice!

 

Mutton Curry - Nellore Style (Andhra Pradesh)Asian Cuisine & Culture

This week I am presenting recipes from different Asian countries as part of my monthly BM theme. Here in the US, when you say Asia mostly people think of central Asian countries like China, Japan and Korea. Southeast Asia refers to countries like Thailand, Malaysia, Laos, etc. Most other countries that are technically part of the Asian continent aren’t really given a category in American vernacular. Indian, Sri Lanka, Pakistan, etc. are just referred to as the country itself. Say South Asian to some people and they will ask you what do you mean? Forget about those other countries like Tajikstan, Uzbekistan etc. Most people probably can’t identify them on a map – unless they’re history/geography buffs like me.

So if we really take Asia as an entire continent, there is such diversity in the cuisines and cultures that make up Asia…and yet you can find Non bread in Tajikstan which is very similar to Indian Naan bread…so they are all different yet similar! Not only is there diversity within the continent, but within each country there will be regional differences.

Today I am showcasing a Mutton Curry from Andhra Pradesh, one of the Indian states. In India, you can find dozens of varieties of Mutton Curry with sometimes bold and sometimes subtle differences from state to state. Not only are there differences from state to state but within each state, coastal areas may have different cuisines and recipes from more inland areas.

I’ve adapted this recipe from one in one of my favorite Indian cookbooks – one I have used many times and every recipe is a hit – The Great Curries of India by Camellia Panjabi. According to the author, this recipe was given to her from a former Chief Minister of Andhra – Chenna Reddy.

Mutton

Most mutton recipes I used to try in the past, I had to substitute either lamb or goat. I then discovered a market in the NYC area where I was able to source mutton and now this is my preferred meat of the three. For more information about the differences between lamb, goat and mutton – check out my recipe for Sri Lankan Mutton Curry here.

This rich and flavorful curry is perfect for dinner or any special occasion!

Mutton Curry LR 2

Andhra is known as the state of Indian with the hottest (spice) food, so feel free to adjust the quantity of chile powder, to your taste.

Mutton Curry LR

Mutton Curry - Nellore Style (Andhra Pradesh)
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Mutton Curry – Nellore Style (Andhra Pradesh)

This Andhra style curry is rich, creamy and delicious. Perfect with Basmati rice.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Mutton
Cuisine: Indian
Servings: 6

Ingredients

  • 2 1/2 pounds mutton curry
  • 1 1/4 cups yogurt
  • 3 tablespoons ginger paste
  • 3 tablespoons garlic paste
  • 1 1/2 tablespoon + 1 teaspoon red chile powder
  • 1 teaspoon ground turmeric
  • 4 tablespoons oil
  • 3 chopped onions
  • 5 cloves
  • 8 green cardamom pods
  • 4 chopped tomatoes
  • 1 teaspoon caraway seed
  • 15 curry leaves
  • juice of 1 lemon
  • salt to taste

Instructions

  • In a bowl, combine yogurt, ginger paste, garlic paste, 1 1/2 tablespoons of the red chile powder and turmeric. Whisk well until thoroughly combined.
  • Add meat and mix until well coated.
  • Marinate in refrigerator for at least 2 hours.
  • In a heavy bottomed pot, heat oil. Add onions and cook until they start to brown.
  • Add cardamom and cloves.
  • Add meat with all the marinade.
  • Cook on high heat for about 10 minutes, until most of the marinade has evaporated.
  • Add tomatoes and caraway.
  • Cook for 5 minutes until tomatoes have softened.
  • Add curry leaves and 6 cups water. Bring to a boil.
  • Add remaining chile powder and reduce to a simmer. Simmer for about 1 hour, until meat is soft and tender.
  • Add lemon juice and salt.
  • Serve with Basmati rice.

Notes

2-4 hours is recommended marinade time, but the longer marinade more flavor so I left mine overnight in the refrigerator, which I highly recommend.
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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Priya Suresh

    Omg, you nailed it Mir. How inviting and fabulous this mutton curry looks. My mouth is just watering here. Now you are tempting me to make this curry, lipsmacking here..

  2. Vaishali Sabnani

    You are right Mir , there are regional differences among the states too . As you go deeper you see so much difference in the cuisines , one region and umpteen cuisines . I have a good mind to tell Valli to do a theme on this . Your curry with Basmati rice sounds like a great treat for the non vegetarians .

  3. Harini

    I agree there are different variations to the same curry and it is surprising how it varies from region to region and also family to family. Your passion for food research is admirable.

  4. Mayuri Patel

    I totally agree with you Mireille that when we talk about Asia to most people from US they cannot think beyond China, Thailand, Korea and Japan. The same applies when I tell them that I’m from Kenya..they have no idea where it is. Tell me about Andhra food being the hottest. Years back went to an Andhra restaurant in Bangalore with my aunt and she thoroughly enjoyed the thali and I couldn’t finish mine as I had to drink large amounts of buttermilk! Though cannot comment on how the curry should look, love the colour.

  5. Srivalli

    Not sure how my comment didn’t come through Mir. anyway this is a fantastic recreation. I enjoyed reading your intro as always…I guess it always happens quite often. We think of only some countries when I think of a continent. Your curry colour looks very good!

  6. Gayathri Kumar

    Seriously Mir, I didn’t know the difference between lamb, goat and mutton. For me everything is mutton until I read your Srilankan Mutton curry post. Thanks for the clarification. The curry looks so spicy ( just like any Andhra food) and with rice this must be absolutely yum..

  7. Renu

    This is a scrumptious and droolworthy curry, I am veg but still tempted. Will try this for my DH as he loves spicy non veg curries.

  8. Sandhya Ramakrishnan

    What a great pick for the Asian country, I also made sure to include a Indian dish when choosing countries for Asian recipes. Love the masala paste and I am sure this would have been so flavorful!

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