Karimnagar Style Mutton Curry (Telangana Style)

Karimnagar-style mutton curry is known for its fiery spice, thick gravy, and rich aroma. Unlike North Indian curries, it uses more red chilli, ginger-garlic, curry leaves, and whole spices with very little cream or sweetness. It’s traditionally served with jowar roti (jonna rotte), rice, or chapati.

Ingredients (Serves 4–5)

• 1 kg mutton (bone-in)

• 4 large onions, finely sliced

• 3 tomatoes, chopped

• 3 tbsp ginger-garlic paste

• 8–10 green chilies (slit)

• 2 sprigs curry leaves

• ½ cup तेल (groundnut oil preferred)

Spices

• 2 tbsp red chilli powder (Telangana style)

• 1 tsp turmeric

• 2 tbsp coriander powder

• 1 tsp cumin powder

• 1 tsp black pepper powder

• 1 tsp garam masala

• Salt to taste

Whole Spices

• 2 bay leaves

• 1-inch cinnamon

• 5 cloves

• 4 green cardamoms

• 1 star anise (optional)

For Garnish

• Fresh coriander leaves

• 1 tsp ghee (optional)

Method

• Marinate the mutton with turmeric, salt, and 1 tbsp ginger-garlic paste for 30 minutes.

• Heat oil in a pressure cooker. Add whole spices and curry leaves.

• Add sliced onions and fry until dark golden brown.

• Add the remaining ginger-garlic paste and green chilies. Sauté for 2–3 minutes.

• Add tomatoes and cook until they become soft and oil separates.

• Add chilli powder, coriander powder, cumin powder, pepper powder, and mix well.

• Add the marinated mutton and fry (bhunao) for 10–15 minutes until the meat is coated with the masala.

• Add 2–3 cups of hot water, close the lid, and pressure cook for 6–8 whistles (or until the mutton is tender).

• Open the cooker and simmer for another 10 minutes to thicken the gravy.

• Finish with garam masala, coriander leaves, and a teaspoon of ghee.

Karimnagar Hotel-Style Tips

• Use Telangana Guntur red chilli powder for the authentic spicy taste.

• Brown the onions well—this gives the curry its deep color.

• Don’t add coconut or cream.

• Let the curry rest for 20–30 minutes before serving; the flavors become richer.

• Bone-in mutton gives the best taste.

Best served with:

• Jonna Rotte (Jowar Roti)

• Steamed Rice

• Chapati

• Bagara Rice