Bengaladumpa Mutton (Potato and Lamb/Goat Curry) Andhra Style

I have looked high and low for this recipe online and have found nothing. This following recipe is from my kitchen and is not the way my Mother-in-Law prepares it. I have had to teach myself the art of Mutton (which is goat not lamb in my part of the world) preparation. So, this recipe is from what I have tasted from my journeys around Indian tasting their curries. This is a curry I suggest making for a nice group of people along with rice or chapatti. We also make the curry ahead of time and then add potatoes on the second day after the curry has cooled down and rested in refrigerator. The flavors really set in and adding some almost done potatoes to the curry makes it a warm second day meal!

1 1/2 kg Mutton with and without bones cleaned and defatted

1 Large Onion Diced

7-9 Green Chili Diced

3 Large Washed Red Ripe Tomatoes Diced

1 Large Bunch of Coriander/Cilantro/Chinese Parsley washed and set aside- do not chop until recipe calls for it as it must be at freshest point

2 Medium Dried Basil Leaf

1/2 tsp of Turmeric

6 Tbs of Oil of your choice

3 Tbs of Red Chili Powder

1 Tbs of Coriander Powder

1 inch strip of cinnamon bark in small pieces

5 whole cloves

3 Tbs of Fresh Garlic Ginger Paste

3 Tbs Salt

1 tsp of Pepper

1 tsp cumin powder-optional

1 tsp mustard seeds

In a separate bowl, combine mutton 1 tbs red chili powder, 1 tbs of salt, 2 tbs oil, turmeric powder, 1 tbs coriander powder, and garlic-ginger paste. mix with hands and let sit. Meanwhile, we will start on the base.

In a heavy bottom pan heat 4 tbs oil and then add mustard seed, clove and cinnamon and listen until it pops. Add in onion and green chili. Cook on low for 2-4 minutes depending on altitude. Add remaining red chili powder and bay leaf and tomatoes and 2 Tbs of water on medium. Cover and let tomatoes cook for 5 minutes, stirring occasionally. Now, add the bowl of mutton mixture and turn on high for 6 minutes. Add 3 cups of water and salt accordingly. Cover and boil stirring occasionally for 45min to 1 hour. the bone marrow to be cooked all the way through and until meat is not chewy or hard.

You can choose to eat this mutton curry as is or as instructed and cooled and placed into the refrigerator. The following morning wash and peel 6 potatoes and dice. Pressure cook the potatoes for 12 minutes (I don’t depend on number of whistles as each pressure cooker is different) take them out and put into the mutton curry on high with 1-2 cups of water and 1/2 Tbs salt. Cook for additional 15 minutes. Serve with Chapatti or Rice. (If you are American this “stew” would taste very good with mashed potatoes and corn on the cob. I usually make a small portion of mashed potatoes to eat it this way myself. Reminds me of my childhood in USA.