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.