Andhra Style Mutton Fry Recipe

This recipe is a must try if you love spice. The recipe is in parts but it's worth trying. The first part is a good way to preserve or store your mutton for a quick fry or a quick curry

INGREDIENTS
Marination:
1/2 kg Mutton
1 teaspoon Tumeric powder
1 teaspoon Crushed black pepper
1 tablespoon Ginger and Garlic paste
1 teaspoon Salt
1/2 cup Drinking water

Coating sauce:
5-8 Green chillies (depending how hot you like it)
8-10 Garlic cloves
2 handfuls Coriander leaves
10-12 Curry leaves
1/2 teaspoon Coriander powder
1/2 teaspoon Meat masala powder
1 teaspoon Kashmiri chilli powder
1/2 teaspoon Crushed black pepper
1/2 cup Drinking water
Salt to taste (approx. 1/2 teaspoon)
1/2 Lime/Lemon (juice)
1 teaspoon butter

Garnishing :
2 Lemon wedges
1 tablespoon butter
A handful of coriander leaves


METHOD:
Marination:
1. Wash and dry the meat. Mix all the contents of the marination (except water) and let it rest for minimum 30 minutes to 24 hours
2. Add the water and pressure cook the meat on low heat for 3 whistles and let it rest for 20 minutes without heat and without opening the lid
3. Before opening the lid make sure that you release all the steam. There will be some liquid from the meat which we will use for the coating sauce
Tip: This is a good way to prep your meat in advance so that later you only add the spices you need and it doesn't take long to cook

Coating sauce and Garnish:
1. For the coating sauce finely chop the green chillies, garlic cloves and half the coriander leaves
In a pan heat the oil and add the curry leaves. Let crisp up and then add the chopped mixture. Mix and let it cook on low till it starts getting brown
2. Add the coriander powder, meat masala powder, Kashmiri chilli powder and crushed black pepper. Mix well and cook for about a minute
3. Add the liquid from the meat/pressure cooker along with the water and the salt. Give it a good mix and let it cook on high heat
4. Squeeze the lime/lemon juice and add the mutton pieces
5. Cook on high heat till all the liquid evaporates. Keep mixing every little while. 
6. Finish the cooking with some more coriander leaves and some butter. Put off the heat and serve hot garnished with lemon wedges, coriander leaves and butter.