andhra stlye · coconut · coriander · curry leaves · mutton

Dry Mutton Andhra Style:

I don’t have a story with this recipe, except, I had eaten this dish at a friend’s place . She told me that traditionally, it is cooked with gravy, but her mother makes it dry and the meat is actually broken along with bones, because the bones in turn add juice and flavour to the dish. Since it is dry you can serve it with paratha or roti, tastes just as good.

Andhra Style Dry Mutton:


  • Mutton – 750 gms
  • Cumin seeds- 1/2 tsp
  • Turmeric powder- 2 +1 tsp
  • Onion finely chopped- 1medium
  • Coconut grated- 1/2 cup/ or you can use coconut flakes
  • Coriander leaves – 3/4 cup
  • Coriander powder-1.5 tbsp
  • Ginger garlic paste-2 tbsp
  • Tomato finely chopped- 2 medium
  • Curry leaves-  handful
  • Salt to taste
  • Water-4 cups

To grind:

  • Cloves-  5-6
  • Bay leaves- 2
  • Cinnamon-1″ piece
  • Cumin seeds-1/2 tsp
  • Cardamom-4-5
  • Fennel seeds-1 tsp
  • Whole black pepper- 1 1/2 tbsp
  • Whole red chilies- 4 to 5 depending on your ability to handle chillies


Start by Pressure cooking the  mutton with cumin seeds,turmeric powder,salt to taste and enough water.Cook till tender, actually when the pieces become very soft almost falling apart from the bone that is when separate the mutton pieces and stock and keep aside. Next, dry roast all the ingredients for roasting and grind to form fine powder . Now heat oil in a deek wok/ kadhai  and add 1/2 cup chopped onions and saute till it turns translucent.Switch off the flame.Grind the cooked onion along with the above mentioned ground spice powder , grated coconut, coriander leaves and 1 tbsp coriander powder to form a smooth paste. Next step is to heat oil in a pan and saute the remaining onion till it turns translucent.Now add the ginger garlic paste and saute for few minutes. Next toss in the  cooked mutton pieces(without the stock) and cook it on high heat for about  for 5-7 minutes. Next comes the chopped tomato,curry leaves,turmeric powder and salt to taste. here you can do 2 things, after adding the ground masala, if you want it to be a curry based then add a couple of ladles of the meat stock, and let it gently simmer in medium heat or if not then dry cook it on medium heat till the masala mixes well with the meat and the oil starts to separate.  The mutton is ready, sever with malabari paratha or hot chapattis.

Our Sunday Lunch : Andhra style dry mutton!!

2 thoughts on “Dry Mutton Andhra Style:

  1. This is a query:
    In first step of Andhra style mutton, for pressure cooking the mutton, do you need to saute the cumin seeds and turmeric in oil before adding mutton and water for pressure cooking? Or do you directly add cumin and turmeric along with mutton and water, and do not use oil at all at this stage?

    1. You need to sauté the cumin seeds in a bout a teaspoon of oil and then add turmeric followed by the meat and water. I am sorry for not being clear on the post 🙂

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