Mutton Curry – Nellore Style (Andhra Pradesh)
This Andhra style curry is rich, creamy and delicious. Perfect with Basmati rice.
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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!