Mutton Chilli | Andhra Style
This recipe is a rendition of my ever popular Andhra-Style Chilli Chicken, adapted to making it with Mutton. The same intense heat of the chillies amalgamated with the sweetness of onions but made juicier and flavour packed with succulent Mutton pieces.
How to Make Mutton Chilli-Andhra Style
To make the Mutton Chilli, begin by cutting the Mutton into bite sized pieces and clean them and trim off the excess fat and prep them for marination. In a large mixing bowl, add green chillies, onion, ginger-garlic paste, turmeric powder, salt and coconut oil and gently mix well until the mutton is well coated. Cover the bowl with cling film and marinate in the refrigerator, preferably overnight but for atleast couple of hours.
Once the meat is sufficiently marinated, cook it in a thick-bottomed pot on a medium-low flame until it is about 75% cooked. This may take upto an hour (alternately, we can pressure cook the meat to speed up the cooking process). While the meat cooks, prepare the Mutton Chilli paste by blending together Coriander leaves, Green chillies, Salt and Coconut oil to a smooth fine paste.
Add this Chilli paste to the partially cooked Mutton, give it a good mix and continue to cook on an open flame until the excess moisture dries off. As the gravy begins to thicken and dry out, add the lemon juice. check the salt and add more if needed. Continue cooking for a couple of minutes and then take the pot off the flame. Garnish the Mutton Chilli with chopped fresh coriander leaves and serve!
Mutton Chilli | Andhra Style
Ingredients
For Marinating:
- 1 kg Mutton (bone-in), curry-cut
- 5 pc Green Chillies, or 2 Cayenne Peppers, thinly sliced
- 1 pc Onion medium-sized thinly sliced
- 1 tbsp Ginger-garlic paste
- ¼ – ½ tsp Turmeric powder
- Salt, as needed
- 1 tbsp Coconut Oil, or any oil of your choice
For the Chilli Paste:
- 1 cup Coriander leaves, stalks included roughly chopped
- 4 pc Green Chillies, or 2 Cayenne Peppers, roughly chopped
- Salt, as acquired
- 1 tbsp Coconut Oil, or any oil of your choice
Additional Ingredients:
- 3 pc Onions, medium-sized, thinly sliced
- 1 pc Lemon, juiced
- Salt, if needed
For Garnish:
- Coriander leaves, chopped
Instructions
Marinating the Mutton:
- Cut and prep the Mutton and take it in a large mixing bowl
- Add green chillies, onion, ginger-garlic paste, turmeric powder, salt and coconut oil and gently mix well until the mutton is well coated
- Cover the bowl with cling film and marinate in the refrigerator, preferably overnight but for atleast couple of hours
Making the Chilli Paste:
- Blend all the ingredients mentioned under “For the Chilli Paste” into a thick green paste
Making the Andhra Style Mutton Chilli:
- In a thick bottomed pan, cook the marinated mutton along with the sliced onions on a medium-low flame
- When the mutton is about 75% cooked, add the chilli paste, give it a good mix and continue to cook on an open flame until the excess moisture dries off
- As the gravy begins to thicken and dry out, add the lemon juice. check the salt and add more if needed.
- Cook for a couple of minutes and take it off the flame.
- Serve hot, garnished with fresh Coriander leaves
Notes
- Although not recommended, but if you are intimidated by the quantity of chillies, deseed the chillies used for making the chilli paste.
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