Serves 1
Directions
- 1Marinate the mutton curry cut with salt, turmeric powder, red chilli powder, garam masala powder, coriander powder, ginger garlic paste, and 1 tbsp cooking oil.
- 2Let the mutton marinate for 1 to 2 hours.
- 3Prepare a paste by blending coconut, khus khus, dalchini, star anise, green cardamom, and laung with a little water.
- 4Add one large onion to the blended paste and blend again until smooth.
- 5Heat 2 tbsp of oil in a pressure cooker.
- 6Add the prepared paste to the hot oil and stir well until the oil separates.
- 7Add the marinated mutton to the paste and cook thoroughly.
- 8Once the mutton is 50% cooked, add 3 tbsp of tomato puree and cook for 5 minutes.
- 9Add water to the cooker and mix well.
- 10Close the lid of the pressure cooker and cook for 6-7 whistles.
- 11Add fresh coriander to the cooked mutton and mix.
- 12Serve the Telangana Mamsam Koora with bagara rice or roti/paratha.
Ingredients
- Mutton curry cut
- Salt
- 1 tsp Turmeric powder
- 3 tsp Red chilli powder
- 1 tsp Garam masala powder
- 2 tsp Coriander powder
- 1.5 tbs Ginger garlic paste
- 1 tbsp Cooking oil
- 0.5 piece Coconut
- 1 tbsp Khus khus
- 2 nos Dalchini
- 1 nos Star anise
- 4 nos Green cardamom
- 5 nos Laung
- Water
- 1 Large onion
- 2 tbsp Oil
- 3 tbsp Tomato puree
- Fresh coriander
Equipment
BowlBlenderPressure cookerSpoonLadle
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup