Spicy Andhra Mutton Curry

Now that my mom is more confident about my cooking skills (Yay!), I was "volunteered" to cook mutton last night. For some reason, against my natural inclination, I found myself craving for some spicy curry...and so was my dad. The result was some Andhra Mutton Curry, which was inspired by Sanjeev Kapoor's recipe but altered a little to make it a little more spicier. And though the curry was really good, I think it lacked the punch of chillies that is so typical of Andhra food. However, those who are not very comfortable with chillies and are yet feeling a little brave, this dish would serve them beautifully. Here is how it goes:

Cooking Time: 15-20 minutes
Servings: 4

Preparation Time: 20-30 minutes

1.    Mutton,1/2 cm cubes      - 500 gram

2.    Salt - to taste

3.    Turmeric powder - 1/4 teaspoon

4.    Poppy seeds (khuskhus/posto) - 1 teaspoon

5.    Fennel seeds (saunf) - 1/2 teaspoon

6.    Peppercorns - 6

7.    Coriander seeds - 1 teaspoon

8.    Cumin seeds  - 1 teaspoon

9.    Cinnamon - 1 inch piece

10.    Clove  -    5

11.    Green cardamom - 3

12.    Vegetable oil - 4 tablespoon

13.    Curry leaves  -10

14.    Onion ,chopped  - 3 medium

15.    Ginger-garlic paste – 1 and 1/2 teaspoon

16.    Red chilli powder - 1/2 teaspoon

17.    Black pepper powder  - 2 teaspoon

18.    Tomato,chopped  - 1 large

19.    Fresh coriander leaves, chopped  - 1/2 tablespoon (for garnish)

Method

I had pre-marinated the mutton in vinegar the previous night to cut down the cooking time. Pressure cook mutton pieces with two cups of water, salt and turmeric powder for 1 whistle and let it simmer for 5 more minutes. (If your mutton is not pre-marinated, Sanjeev suggests that you cook it for 6 whistles.) Open the lid when the pressure reduces, drain and reserve the cooking liquor. Dry roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder. Heat oil in kadai (wok). Add curry leaves and onions. Sauté till the onions are brown. Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute. Add tomato and mutton pieces, cook on high heat till the tomato is soft. Add salt and the spice powder and simmer for five minutes. Add the reserved cooking liquor and bring to a boil. Simmer till all the mutton pieces get well coated with thick gravy. Add the remaining black pepper powder and stir well. Garnish with coriander leaves and serve hot.