Telangana Mamsam Kura
A fiery and aromatic mutton curry from the Telangana region, deeply spiced with roasted sesame, dry coconut, and robust country spices. Slow-cooked to tender perfection, it pairs wonderfully with steamed rice or jowar roti.
75min
Total Time
4
Servings
Telangana
Cuisine
Recipe
1
Dry roast the sesame seeds, coriander seeds, cumin seeds, dry red chillies, and grated coconut until fragrant, then grind them into a smooth paste with a little water.
2
Heat mustard oil in a heavy-bottomed pan or pressure cooker until smoking point, then let it cool slightly.
3
Add the whole spices and sliced onions, sautéing until the onions turn golden brown.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add the mutton pieces, turmeric powder, and salt, frying well on medium-high heat for about 10 minutes until the meat releases its juices.
6
Add the chopped tomatoes and red chilli powder, cooking until tomatoes turn mushy and oil separates from the masala.
7
Pour in the ground coconut-sesame paste and mix thoroughly, sautéing for another 5 minutes.
8
Add 2 cups of warm water, cover and pressure cook for 5 to 6 whistles until the mutton is melt-in-the-mouth tender (or simmer covered for 45 minutes if using an ordinary pot).
9
Garnish with freshly chopped coriander leaves and serve hot.
Ingredients
750 grams mutton, bone-in, cleaned and cut into pieces
2 large onions, finely sliced
2 tablespoons ginger-garlic paste
2 tomatoes, finely chopped
1/2 cup fresh grated coconut
2 tablespoons sesame seeds (til)
2 tablespoons dry coriander seeds
1 tablespoon cumin seeds
5-6 dry red chillies
1 teaspoon turmeric powder
2 tablespoons red chilli powder
1/2 cup mustard oil or cooking oil
Whole spices (1 cinnamon stick, 3 cloves, 3 green cardamoms)
Fresh coriander leaves for garnishing
Salt to taste
*This AI-generated recipe may contain inaccuracies.