I’m not a musician, but I like to listen to music. One of my favorite styles is drum’n’bass, and this month it’s been giving me a lot of musical inspiration: its beats, its heavy bass, and its aggressive, yet beautiful melodies all remind me of the food I like to eat. Whenever I try to make a meal that matches the vibe of the music, I always find myself breaking one of the golden rules of cooking: don’t substitute one food for another.

The smell of a good curry is what links the entire Indian sub-continent. Many people in India, India, and Bangladesh claim this to be the most flavourful meal in the world. For many foreigners, it is a taste of home.

Mutton curry is a dish that is enjoyed all over the world. It is made up of a variety of ingredients such as mutton, yogurt and spices. Mutton curry is a very popular dish in India and Pakistan. It is usually served with some bread and rice and can be eaten with a spoon.

Munge ki phalli aur gosht ka saalan (drumstick and mutton curry) is a meat and vegetable dish. Whenever drumsticks are in season, I make it at home. Drumstick and mutton curry is known as Munagakaya mamsam in Andhra Pradesh and Muranggakai mutton curry in Tamil Nadu. At home, we call drumstick and mutton curry Munge ki phalli aur gosht ka mittah saalan. The curry’s foundation is onion and tomatoes, and it’s extremely simple to make.

There is a drumstick plant at my uncle’s home, which will be given to his neighbors. When there are a lot of drumsticks, everyone makes their own drumstick sambar, drumstick curry, or mixed veggie curry. Drumsticks should be medium in thickness, not thick; otherwise, the seeds will be hard and the drumsticks will be dry. As it is squeezed in your mouth and the outside portion is tossed, occasionally even the skin part is chewed to get the liquid out (like squeezing the marrow bone of a mutton/lamb steak). Prepare this dish and serve it with simple rice or roti to savor the flavor of drumsticks (chapathi).

Time to prepare: 10 minutes

Time to cook: 40 minutes

Andhra Pradesh cuisine

Medium spiciness

Serves: 3


  • 500 gms mutton
  • 1 or 2 drumsticks (cut to medium size)
  • 5 tbsp. oil
  • Cloves — 4 cloves
  • 1 inch cinnamon stick – 2
  • 4 green cardamoms
  • 1 onion (large, chopped)
  • 1 1/2 to 2 teaspoons chili powder
  • 1/2 teaspoon turmeric powder
  • 1 tbsp ginger and garlic paste
  • 2 tbsp. chopped tomatoes (about 250g)
  • 1 cup of water
  • a pinch of salt (to taste)
  • 3 tbsp coriander leaves (chopped, optional)


  • Chop the onion and tomatoes into small pieces. Keep it on hand. Drumsticks should be cut into 2 to 3 inch sections. Optionally, gently peel its outer skin if feasible. Drain and wash. Keep it on hand.
  • Using oil, pre-heat the pot or pressure cooker. When the pan is heated, add the onion and entire spices. Fry until the mixture is clear and soft.
  • Toss in the ginger and garlic paste. Cook for approximately 30 seconds with the onion. Roast for another 2 to 3 minutes after adding the mutton pieces.
  • Combine the chilli powder and turmeric powder in a bowl. Cook for about 30 seconds. Add the chopped tomatoes and roast for 1–2 minutes.
  • Mix in the water right away. In a pressure cooker, close the cover and cook for 3 to 4 whistles, or until the meat is nearly done. Turn the heat off.
  • Open the pressure cooker cover after a few minutes. The mutton has been thoroughly cooked, and the oil has separated from the curry.
  • Mix in the bits of drumsticks. Cook for 10–12 minutes, or until the drumsticks are done. Cook for 10 minutes.
  • Garnish with coriander leaves towards the end if desired.
  • Serve with plain rice, chapathi (roti), dal, or rasam while it’s still hot.


  • Frozen drumsticks may also be used.
  • Drumsticks go nicely with prawns. You may use prawns instead of lamb or mutton.
  • If desired, 2 tsp coriander powder may be added. During the preparation of this dish, I did not add anything.
  • If the drumstick is extremely long, one will most likely enough. It’s entirely up to you how you want to utilize your drumsticks.
  • There should be enough liquid in the pot to simmer the curry. This will guarantee that after boiling for a time, you have a nice consistency.
  • Drumsticks may be replaced with potatoes, beans, or arvi (small colocasia or taro root). These go well with mutton, lamb, or prawns.
  • I used a pressure cooker to cook the meat. You may cook in a regular pot as well.
  • Simply leave out the meat and cook with the same ingredients if you’re a vegetarian.


All drumsticks taste pretty much the same, no matter what they’re made of. Likewise, all mutton curry tastes the same. But what if you wanted to spruce up your mutton curry by either combining two different types of meat into the same dish, or by adding a different kind of meat altogether?. Read more about drumstick in telugu and let us know what you think.

Frequently Asked Questions

Is lamb or mutton better for curry?

Mutton is better for curry because it has a stronger flavor.

What is the best cut for mutton curry?

The best cut for mutton curry is a lamb shoulder.

How do I make mutton tender curry?

Mutton is a type of meat. To make mutton tender curry, you would need to cook it for a long time at low heat.