Rayalaseema Mutton Curry
Bone-in goat cooked in the Rayalaseema manner — ground dried red chilli paste (substantially more than in any other Indian curry), fried onion, grated coconut, poppy seeds, and freshly ground spices cooked together in oil until the raw chilli smell dissipates, then the mutton added and cooked on high heat without water, relying entirely on the natural juices of the meat and the moisture in the masala. The finished curry is dark, oily, fiercely spiced, and relatively dry; eaten with jonna rotte or rice, never with bread. The signature 'Seema fire' — the heat is immediate, intense, and prolonged, a feature considered a point of regional pride rather than a flaw.
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Recipe
Ingredients
|
500 grams | Mutton , bone-in pieces |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
2 units | Bay Leaf |
|
2 units | Cardamom , green |
|
4 units | Clove |
|
1 inch | Cinnamon stick |
|
2 units | Onion , finely chopped |
|
2 tablespoons | Ginger-garlic paste |
|
3 units | Green Chili , slit |
|
2 teaspoons | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
2 teaspoons | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 cup | Tomato , puree |
|
1 cup | Water |
|
to taste | Salt |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a heavy-bottomed pan over medium heat.
- 2 Add mustard seeds and cumin seeds; let them splutter.
- 3 Add bay leaves, cardamoms, cloves, and cinnamon stick; sauté for a few seconds.
- 4 Add chopped onions and sauté until they turn golden brown.
- 5 Stir in the ginger-garlic paste and green chilies; cook until the raw smell disappears.
- 6 Add the mutton pieces and sauté until they are browned on all sides.
- 7 Mix in red chili powder, turmeric powder, coriander powder, and salt; cook for 2 minutes.
- 8 Pour in the tomato puree and cook until the oil separates from the masala.
- 9 Add water, cover the pan, and let it simmer on low heat until the mutton is tender.
- 10 Stir occasionally and adjust the water quantity if needed.
- 11 Once the mutton is cooked, sprinkle garam masala and stir well.
- 12 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, you can add a few tablespoons of coconut milk towards the end of cooking.