Telangana Mutton Kura

Telangana spiced mutton curry — bone-in mutton pieces browned in generous sesame oil with whole garam masala, then a masala of fried onions, ginger, garlic, red chilli powder, and freshly ground Telangana curry masala (including stone flower/dagad phool, marathi mokku, and kalpasi — the particular dried aromatics that distinguish Telangana meat masalas from all neighbouring traditions) cooked down until the oil separates, then the meat added and pressure-cooked with water until the bones are completely softened and the gravy clings to the meat. The mutton kura is eaten with jowar roti in rural Telangana and rice in urban households; the stone flower and kalpasi aromatics give the gravy a forest-floor earthiness that is completely unique to this region's meat cooking.