Mutton Curry

Ingredients

• -Mutton: 500g (bone-in, pre-marinated with ½ cup curd, 1 tsp salt, 1 tsp karam podi, ½ tsp turmeric for 2 hrs)
• -Onions: 2 (finely sliced)
• -Tomatoes: 2
• -Ginger-Garlic Paste: 1 tbsp
• -Turmeric: ¼ tsp
• -Karam Podi: 1.5 tsp
• -Dhaniyala Podi (Coriander Powder): 1 tbsp
• -Garam Masala: ½ tsp
• -Uppu (Salt): To taste
• -Oil: 3 tbsp
• -Kothimeera (Coriander Leaves): 1 tbsp (chopped)
• -Lavangalu (Cloves): 2
• -Dalchini (Cinnamon): 1 small stick

Instructions

1. - Heat oil in a pan, add lavangalu, dalchini, fry 30 sec.
2. - Add ullipayalu, fry till golden brown (8-10 min).
3. - Add allam-vellulli paste, fry 2 min.
4. - Add tomatos, cook till oil separates (5-7 min).
5. - Mix in karam podi, dhaniyala podi, pasupu, uppu, cook 2 min.
6. - Add pre-marinated mutton, stir well, cook 5 min on medium.
7. - Pour water cover, simmer 30-40 min till mutton is tender.
8. - Sprinkle garam masala, kothimeera, simmer 2 min.
9. Tips for Manchi Telangana Taste
10. - Pre-marinated mutton with curd makes it tender and flavorful.
11. - Slow-cook mutton for soft, melt-in-mouth texture.
12. - fast ga tender ga cook cheyal ante use pressure cooker 8-10 whistles after adding mutton into the curry water quantity should be like mutton should submerge into water and little bit more thats it ….melt-in-mouth texture will be ready.