Mutton Curry / Mamsam Kura | Andhra Mutton Curry | Step By Step Recipe

In today’s Non Vegetarian Thali, I am going to share the Andhra Mutton Curry that is cooked in our family. I am sure the Mutton Masala paste that I shared a couple of days back, made it interesting enough to see how the gravy was made. In fact, in my previous posts on the authentic mutton gravy that was prepared in my in-laws’ place, I realized now that it’s a different recipe. so I got geared up with the camera and warned my SIL and her husband, who was the chief chef of the day, that I might as well be underfoot for the entire period. I was always told that my bil makes the non veg dishes very well and I was eager to capture them for the blog. My SIL was in charge of grinding the masala for him while I was busy clicking away every small step. In fact, I got so busy that I called in Konda to help me jot down the recipe. She so happily obliged, in fact, refused to leave after a while. I had to literally force her out, else we were so cramped.

PS: This post features uncooked meat pictures, please skip if you are not used to seeing them.
Andhra Mutton Curry

When it comes to the traditional non vegetarian dishes that are made in Andhra, it is bound to be spicy and delicious. I am not sure how much of a chilli powder I would have added for the amount of meat used for this gravy, but I was shell shocked seeing the chilli powder that went.

The menu that was decided was to make Mutton Kura, Chicken Roast, Fried Keema Balls, Keema Gravy (Keema Kofta curry), Masala Annam etc. I know I was just tired writing down the different methods they followed on the way. Both of them were very humble and kept saying the masala used were all the same for all dishes. Well, I know that though it’s true, few things were added or removed, which surely made a lot of difference to the end dish.

For the Keema Varieties, hubby dear’s aunt was in charge. He used to say so much about her dish, that he finally requested her to show me by cooking it. So I was again fixed to a spot trying to capture every single move of her. Will write more on this in the Keema Kofta post that will follow.

Step by Step Picture Recipe

Ground Masala paste / Mutton Masala paste

Wash and drain the mutton pieces until to be used.

Heat about 4 -5 tsp of oil in a pressure cooker

Add onion julienne, green chillies

Saute till the onions are turning brown.

Add the mutton masala paste.

Saute till done.

Next, add the drained mutton pieces.

Cook on high flame and at this time you will start seeing water coming out.

This is after 5 mins.

Add coriander powder, turmeric powder

Chilli powder and salt

Mix everything well and continue cooking on high flame.

Add about 2 cups of water and bring to boil.

Add chopped tomatoes and cover with lid. Pressure cook till done.

Mutton Kura | Mamsam Curry

Ingredients Needed:

1 Kg Mutton
2 cups Mutton Masala
3 medium Onions
5 medium Green Chillies
7 tsp Coriander Powder
8 tsp Red Chilli Powder
A Pinch Turmeric powder
Salt to taste
5 tsp Cooking Oil

How to make the Mutton Kura

Wash and cut the mutton into small size pieces. Keep it on a colander for it to drain completely.
Heat oil in a pressure cooker, add onion julienne, slit green chilies and saute well.
When the onions start browning, add the Mutton Masala and cook till the masala is cooked well.
Next add the drained mutton pieces and mix everything well.
Bring to boil, you will find the mutton leaving a lot of water, it should almost evaporate.
After about 10 mins or so, add coriander powder, chilli powder, salt, turmeric and mix well.
Add 1 -2 cups of water and cover with lid. Pressure cook till done.

Notes:

Since it’s mutton it normally takes about 10 whistles depending on your cooker.
All the masala were added to the ground mutton masala and nothing else was added.

Check for other Mutton Dishes

 

Print Recipe
Mutton Kura | Mamsam Curry
Andhra Mutton Curry is an authentic gravy made with a freshly ground masala paste made with spices, coriander and onions, making this a delicious side dish.
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Cuisine Andhra Pradesh
By Cook Method Pressure Cooker
Occasion Weekend Special
By Diet Non Vegetarian
Dish Type Mutton Dishes
Servings
people
Ingredients
Cuisine Andhra Pradesh
By Cook Method Pressure Cooker
Occasion Weekend Special
By Diet Non Vegetarian
Dish Type Mutton Dishes
Servings
people
Ingredients
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Instructions
  1. Wash and cut the mutton into small size pieces. Keep it on a colander for it to drain completely.
  2. Heat oil in a pressure cooker, add onion julienne, slit green chilies and saute well.
  3. When the onions start browning, add the Mutton Masala and cook till the masala is cooked well.
  4. Next add the drained mutton pieces and mix everything well.
  5. Bring to boil, you will find the mutton leaving a lot of water, it should almost evaporate.
  6. After about 10 mins or so, add coriander powder, chilli powder, salt, turmeric and mix well.
  7. Add 1 -2 cups of water and cover with lid. Pressure cook till done.
Recipe Notes

This is the Mutton Masala paste that is added in this gravy.

Since it's mutton it normally takes about 10 whistles depending on your cooker.

All the masala were added to the ground mutton masala and nothing else was added.


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16 comments

  1. Me too want that whole lunch looks so delicious, i love mutton, but here we don't get the same as we get in India so i never make them. Wish i had them though. I have tol my sis too when i visit her i am going to click all the traditional dishes which seh makes which i never make here at home.

  2. Awesome mutton curry! Willing to try it,u didn't mention the quantity for mutton in the ingredients,pl update how much meat is required & want to know which cup did u use for measuring mutton masala. Thanks a lot!

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