Ingredients:
- 500 grams mutton, cut into medium-sized pieces
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp oil
- Water as needed
- Chopped coriander leaves for garnish
Instructions:
Heat oil in a pressure cooker or a deep pan.
Add the finely chopped onions and sauté until they turn translucent.
Add ginger-garlic paste and sauté for a minute until the raw smell goes away.
Add the chopped tomatoes and cook until they become soft and mushy.
Add the mutton pieces and mix well.
Add turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, and salt to taste. Mix well and sauté for 2-3 minutes.
Add enough water to cover the mutton pieces, close the lid and cook on medium heat for 4-5 whistles or until the mutton is cooked and tender.
Once the pressure settles down, open the lid and check if the mutton is cooked properly.
If the gravy is too thin, cook on high heat until it thickens to your desired consistency.
Garnish with chopped coriander leaves and serve hot with steamed rice or roti.
Enjoy your delicious Telangana-style Mutton Curry!
Pro Tips:
Choosing the right cut of meat: It's important to choose the right cut of mutton for this recipe. You can use either boneless mutton or mutton with bones, but make sure it's fresh and tender.
Marinating the meat: To enhance the flavor of the meat, you can marinate it with a mixture of yogurt, ginger-garlic paste, and spices for a few hours before cooking.
Browning the meat: Before adding the spices, you can brown the meat in hot oil to give it a nice caramelized crust. This will add depth of flavor to the curry.
Using a pressure cooker: Using a pressure cooker can save you a lot of time and effort as it helps cook the mutton faster and more evenly. Make sure to follow the instructions for your specific pressure cooker model.
Adjusting the spices: The level of spiciness can be adjusted according to your taste preference. You can increase or decrease the amount of red chili powder and garam masala powder to your liking.
Thickening the gravy: If the gravy is too thin, you can add a slurry made of cornstarch or flour to thicken it. Make sure to dissolve the starch in cold water before adding it to the curry, and cook for a few more minutes to let it thicken.
Resting the curry: After cooking, let the curry rest for a few minutes to allow the flavors to meld together. This will result in a more delicious and flavorful curry.