Telangana Davatulu Mutton Kura (Telangana Feast Mutton Curry)

Heat 0.5 cup of cooking oil in a large handi (pot).

Add 2 finely chopped large onions and 0.5 tsp of salt. Fry until the onions turn golden brown.

Add 0.5 tsp of turmeric powder, 2 tbsp 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. Fry for 5-6 minutes until the mutton changes color.

Add 3 slit green chilies. Cover the pot with a lid and cook for 10 minutes.

While the mutton cooks, prepare the special masala. In a separate pan, dry roast 0.25 cup of grated dried coconut, 2 tbsp of coriander seeds, 1 tsp of cumin seeds, 1 tsp of black peppercorns, 1 tsp of shahi jeera, 0.25 piece of nutmeg, 1 small strand of mace, 1 inch cinnamon stick, 5 cloves, 3 green cardamom, and 1 black cardamom until fragrant.

Allow the roasted spices to cool, then grind them into a fine powder.

Add the prepared spice powder to the mutton in the handi.

Pour in 2-3 cups of water, or enough to cover the mutton. Cook until the mutton is completely tender.

Once the mutton is 90% cooked, add 2 tbsp of red chili powder. Mix well.

Adjust the salt to taste (add remaining 1 tsp if needed). Continue to cook until the oil separates and floats on top of the curry.