安特拉 (Andhra Pradesh)在菜系上来说可以算是印度的“四川" 他们虽然不吃麻，可是吃辣，在印度可是一等一的。我记得第一次去AP的首府 Hyderabad（海特拉巴）吃他们那里的Tandoori Chicken，一入口我就辣得快流眼泪了，还越吃越辣，身为马来西亚人，我可是“相当”会吃辣的喔！ I love Andhra Pradesh dishes mainly because it is REALLY spicy. I still remember the first time I ordered Tandoori chicken in Hyderabad, it was burning hot and spicy, the spiciest tandoori chicken I ever had! But it was really good!

I made this Andhra style Mutton curry a few days ago, hubby said it is the best mutton curry he ever had!

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Ingredients:
2 lbs of Goat/Mutton pieces
1 1/2 tsp Turmeric powder
1 tsp Ginger garlic paste
2 inches of cinnamon stick
1 medium size bombay onion (chopped)
7-10 Curry leaves
Salt to taste

Spices to be roasted and grind into powder:
4-5 Cloves
2 Bay Leaves
6-8 Whole Red Chilies
1 tsp Fennel Seeds
1 tbsp Coriander Powder
1 tsp Cumin seeds
1/2 tsp of Cinnamon powder
1/2 cup Frozen grated Coconut
1/2 tsp Whole Black pepper
1/4 tsp Cardamom seeds

To grind into paste:
1 cup of coriander leaves  Optional
3-4 roma tomatoes
2-3 green chilies


1. 把羊肉块，姜蒜蓉，姜黄和一点盐加上3杯水在高压锅里压5-8分钟（喷气四次），把羊肉块和肉汤分开备用。

2. 在一口铁锅里把所有需要煸香磨成粉的材料小火煸香之后冷却，磨成粉备用。

3. 洋葱切丁，番茄、芫荽和辣椒磨成糊状备用。

1. Clean and place mutton/goat pieces into pressure cooker with 3 cups of water, 1 1/2 tsp of turmeric powder, 1 tsp of ginger garlic paste and a little salt, pressure cook for the pressure cooker whistles 4 times. Let the gas release naturally, separate the mutton/goat pieces with the broth. Keep the broth for later use.

2. Roast all species listed under Spices to be roasted and grind into powder in a pan until fragrant and golden in color. Let cool and grind the spices into powder.

3. Blend tomato，chili and coriander into paste. Minced onion.

4. In a cooking pot, add 3-4 tbsp of cooking oil, add cinnamon stick and curry leaves, cook until curry leaves changes color. Add chopped onion, continue to stir cooking until onion become translucent.

4. Add mutton/goat pieces and cook for 4-5 minutes or until edges of mutton a little brown/crisp.

5. Add powdered spices and stir until all mutton/goat pieces are coated with spices.

6. Add the green chilies, tomatoes and Coriander paste, and cook the mutton/goat for 5-8 minutes or until the smell of rawness of tomatoes are gone.

7. Add the mutton/goat broth back into pot, bring to boil and turn down to medium low, simmer for 45 minutes until the mutton/goat become tender and the gravy thickened. Season with salt to taste.