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Mirkapaya Mamsam Koora

Mirkapaya Mamsam Koora is a traditional Indian recipe (from Andhra Pradesh) for a classic curry of goat meat in an onion, chilli, garlic and ginger base with tamarind that famously uses three different types of chillies in its preparation. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mirkapaya Mamsam Koora.

prep time

20 minutes

cook time

75 minutes

Total Time:

95 minutes

Serves:

4

Rating:

Tags : CurryChilli RecipesSpice RecipesIndian Recipes

This is a classic spicy curry from Andhra Pradesh that uses three different chillies in three different forms - green chilli paste, dry Guntur chilli powder and chopped fresh red chilli. The result is a wonderfully piquant and tender mutton (goat meat) curry with a potent yet silky sauce. The Guntur chilli powder is a pinkish-red spice powder made from Guntur Sanaam chillies, renowned for their bold heat and distinctive taste.

Ingredients:

1kg mutton (goat meat), washed and cut into serving-sized pieces
1/4 tsp turmeric powder
3/4 tbsp Guntur chilli owder (adjust to taste)
Large lemon-sized piece of tamarind, extract pulp
Salt to taste
1 1/2 tbsp oil

For the paste:
3 medium sized onions
3 green chillies
10–12 garlic cloves
2cm piece of ginger, peeled

To Garnish:
sliced red chillies
julienne strips of ginger
coriander leaves

Method:

Place the tamarind in a bowl, pour over 200ml boiling water, mash with the back of a spoon then set aside to infuse for 20 minutes, mashing occasionally to extract more of the pulp. Strain the liquid through a sieve and discard the solids.

Chop the onion, chillies, garlic and ginger in a food processor. Pulse to chop then add a little water and run the motor until you have a smooth paste. Scrape into a bowl and set aside until needed.

Place a heavy-based pan over medoum heat. Once hot add the oil and use to stir-fry the onion and chilli paste for 5-6 minutes. Add the mutton pieces and stir to coat in the onion paste. Continue cooking, stirring frequently for 8-10 minutes, until the mutton pieces are browned and the oil separates.

Scatter over the turmeric and chilli powder then stir to combine. Continue cooking for 2 minutes then mix in 500ml (2 cups) water. Bring to a simmer and cook for about 40 minutes, or until the meat is about 3/4 odone.

Add the tamarind juice and bring back to a simmer. Continue cooking for 20 minutes, until the mutton is cooked through and tender and the gravy has thickened to your liking.

Adjust the salt to taste, turn into a warmed serving bowl and garnish with the chillies, ginger stirps and coriander leaves.

Serve accompanied by white rice.