Telangana Mutton Kura

Telangana Mutton Kura

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.

Cuisines

Telangana

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 35 min Total: 50 min 2-3 servings

Ingredients

500 grams mutton, bone-in
2 tablespoons oil
1 teaspoon cumin seeds
2 medium onions, finely chopped
2 teaspoons ginger-garlic paste
2 medium tomatoes, chopped
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 cup water
— salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Heat oil in a pressure cooker over medium heat.
  2. 2 Add cumin seeds and let them splutter.
  3. 3 Add chopped onions and sauté until golden brown.
  4. 4 Stir in ginger-garlic paste and sauté until the raw smell disappears.
  5. 5 Add chopped tomatoes and cook until they turn soft and oil starts to separate.
  6. 6 Mix in turmeric powder, red chili powder, coriander powder, and salt.
  7. 7 Add the mutton pieces and sauté for 5-6 minutes until they are well coated with the spices.
  8. 8 Pour in the water and stir well.
  9. 9 Close the pressure cooker lid and cook on medium heat for about 15-20 minutes or until the mutton is tender.
  10. 10 Once the pressure releases, open the lid and sprinkle garam masala.
  11. 11 Garnish with fresh coriander leaves and serve hot.

Tips

For a richer taste, add a few curry leaves while sautéing the onions.