'Podi' which literally translates to powder is a mix of ground spices and lentils, that is found in abundance in the cuisines of south India. So in this recipe, I have used Andhra special Nalla Karam Podi to make this yummy mutton curry.
You can go in for any store bought or homemade podi of your choice. It goes best with plain steamed rice, plain biryani, pulao, naan, tandoori roti, roomali roti, etc. You may also relish with appam, dosa or idiyappam. So check out the step by step pictorial recipe to prepare this delicacy.
- 500 gms. mutton with bones, cubed, washed well & drained
- 1-2 potatoes, cut into half
- 2 tbsp. oil
- 1 tbsp. ghee
- 3 onion, sliced
- 1-2 sprig curry leaves
- 3-4 garlic cloves
- 1" ginger
- 1/2 cup yoghurt
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- salt to taste
- 2 tbsp. idli podi (gunpowder)
- 1 tbsp. coriander leaves, chopped
Grind one onion, garlic and ginger into a smooth paste. Marinate the mutton with this paste, yoghurt and all the dry spices overnight.
Heat oil and ghee in a pan. Fry the potato till light brown and keep aside. Add the remaining onion and curry leaves. Sauté till light brown.
Add the marinated mutton and continue to sauté till the moisture has evaporated. Add 1 cup water and the fried potato.
Pressure cook for 20-25 minutes on a low flame after the first whistle. Garnish with coriander leaves and serve as a main course with any form of rice or Indian bread.
Grind one onion, garlic & ginger into a smooth paste. Marinate mutton
with this paste, yoghurt & all dry spices overnight.
Heat oil & ghee. Fry potato till light brown & keep aside.
Add remaining onion & curry leaves. Sauté till light brown.
Add marinated mutton.
Sauté till the moisture has evaporated.
Add 1 cup water & fried potato.
Pressure cook for 20-25 minutes on a low flame after the first whistle.
Garnish with coriander leaves & serve with any form of rice or
Indian bread.
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