Telangana Davat Mutton Kura

Heat 5 tablespoons of oil in a handi (heavy-bottomed pot).

Add 2 large finely chopped onions and 1.5 teaspoons of salt. Fry until the onions turn golden brown.

Add 0.5 teaspoon of turmeric powder, 2 tablespoons of ginger-garlic paste, and 1 sprig of curry leaves. Sauté until the raw smell of the ginger-garlic paste disappears.

Add 1 kg of mutton pieces to the pot. Sauté for 5-6 minutes until the mutton changes color.

Add 4 slit green chilies. Cover the pot with a lid and cook for 10 minutes.

In a separate pan, dry roast the following spices: 2 tablespoons of grated dried coconut, 1 tablespoon of coriander seeds, 1 teaspoon of cumin seeds, 1 teaspoon of black peppercorns, 0.5 teaspoon of shahi jeera, 0.25 piece of nutmeg, 0.5 piece of mace, 1 inch piece of cinnamon stick, 4 cloves, and 4 green cardamoms.

Let the roasted spices cool down, then grind them into a fine powder.

Add the prepared spice powder to the cooking mutton.

Pour in 2 cups of water. Cover and cook until the mutton is completely tender.

Once the mutton is 90% cooked, add 2 tablespoons of red chili powder.

Adjust salt to taste (add approximately 1 teaspoon if needed). Continue to cook until the oil separates and floats on top.