Last Updated on January 12, 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!
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.
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!
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 – Nellore Style (Andhra Pradesh)
- 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
- 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.