(approx 1 cup chopped leaves clean, wash and drain before grinding)
2 tspn dhaniya (whole) 2 tspn khas khas, 1 tspn jeera and 8 to 10 cashews grounded to
paste by adding sufficient water(soak khas khas for 15 mins in warm water before grinding)
1 table spoons ginger garlic paste
3 to 4 green chillies
2 to 3 cloves
1/2 inch cinnamon
2 tea spoons red chilli powder
1/2 tea spoon turmeric
2 tea spoons salt (as per taste)
3 table spoons of oil
Ingredients for Marinating Mutton:
lemon juice (1 lemon)
1 tea spoon red chilli powder
1 tea spoon salt
1 tea spoon garam masala powder
1 tea spoon dhaniya powder
1/2 tea spoon haldi
Clean and wash mutton pieces. In a bowl marinate mutton by adding the above mentioned ingredients and keep it aside for an hour (or half an hour if you are in a hurry). Add 2 cups of water, 2 tea spoons of oil and cook mutton in a Pressure cooker for 5 to 6 whistles. (The mutton should be softly cooked).
Heat 2 to 3 table spoons of oil in a pan. Add cloves, cinnamon and cardamoms, fry for few seconds and add chopped onions. Fry until they turn pink. Now add 1 tbsp of ginger garlic paste and Saute. Add red chilli powder and haldi stir and add chopped tomatoes. Cook in a medium flame until the tomatoes starts leaving oil. Now add Cashew paste and coriander leaves paste. Cook for few more mins and add the cooked mutton. Add salt to taste and a cup of water if necessary.
Cook for 10 mins. approx. in a medium flame. Stir in between. When the gravy thickens switch off the flame and take it into a serving bowl and garnish with fresh coriander leaves. Mutton curry (mutton Iguru koora) is ready.....Serve hot with steamed rice, rotis or chapatis......Enjoy Andhra's special Mutton Iguru......Hope you will like it.......