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Golichina mamsam
Dry-fried mutton
గోలిచిన మాంసం: Telangana mutton slow-fried dry with onion, green chilli and pepper
Golichina mamsam is the dark, dry mutton fry of Telangana's village kitchens and Bonalu feasts, where mutton on the bone is first cooked soft with ginger-garlic and then fried with onions in plenty of oil until every piece is nearly black and crusted with masala. It is eaten with rice, sarva pindi or jonna rotte. The usual mistake is rushing the final fry on high heat; the masala burns before the meat darkens, so keep the heat medium and stir patiently. Food safety: cook the mutton until it reaches 71 °C inside and is tender before the final fry. Chef's tip: grind black pepper and cumin fresh just before they go in; that aroma defines the dish.
- Total time
- 105 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the mutton
- 1 ⅔ lb mutton or goat on the bonecut into 4 cm pieces
- 2 tbsp ginger-garlic paste
- ½ tsp ground turmeric
- 2 tsp red chilli powder
- 1 ¼ tsp salt
- 1 cup water
For the fry
- 5 tbsp oil
- 3 onionsthinly sliced
- 6 green chilliesslit
- 15 curry leaves
- 1 ½ tsp black peppercornsfreshly ground
- 1 tsp cumin seedsfreshly ground
- 1 tsp garam masala
- 3 tbsp fresh corianderchopped
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Method
0/6 doneStep 1: Mix 1 ⅔ lb mutton or goat on the bone with 2 tbsp ginger-garlic paste, ½ tsp ground turmeric, 2 tsp red chilli powder and 1 ¼ tsp salt. Cover and marinate in the fridge for 30 minutes (or up to 4 hours).
30 minStep 2: Pressure-cook the mutton with 1 cup water for 5–6 whistles (about 20 minutes), or simmer covered 50 minutes, until tender and at least 160°F in the thickest piece.
25 minStep 4: Add 6 green chillies and 15 curry leaves and fry 1 minute, then add the mutton with its liquid.
2 minStep 5: Cook over medium heat, stirring and scraping often, for 15–20 minutes until the liquid is gone, the oil separates and the pieces turn dark brown and crusty.
20 minStep 6: Add 1 ½ tsp black peppercorns, 1 tsp cumin seeds and 1 tsp garam masala and fry 2 minutes. Finish with 3 tbsp fresh coriander and serve hot.
2 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 34 g
- Carbs
- 10 g
- Fat
- 27 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does golichina mamsam take?
- About 105 minutes in total: 45 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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