Adilabad Kolhapuri Style Mutton Telangana North

Method

1. 1

   Cook onions very dark: Heat 3 tbsp oil in a heavy pot on medium-high. Add finely sliced onions. Cook for 15 to 18 minutes until very deeply caramelised — almost dark brown.

2. 2

   Add ginger and garlic: Add ginger paste and garlic paste. Stir 3 minutes.

3. 3

   Add the red chilli paste: Add the soaked and ground dried red chilli paste. Cook stirring continuously for 5 to 6 minutes on medium heat until the raw chilli smell transforms and the oil turns deep red. This Adilabad preparation uses more chilli than most — adjust to tolerance.

4. 4

   Add curry leaves: Add curry leaves — they crackle in the chilli oil.

5. 5

   Add spice powders: Turn to low. Add coriander powder, turmeric and cumin powder. Stir 2 minutes.

6. 6

   Add mutton: Add the mutton pieces. Stir vigorously to coat every piece with the thick red chilli masala.

7. 7

   Cook dry on high: Cook on medium-high heat, stirring and turning, for 10 minutes. The Adilabad style cooks the mutton dry — no added water. The meat cooks in the onion moisture and its own juices.

8. 8

   Cover and slow cook: Cover tightly. Cook on the lowest heat for 45 to 50 minutes until completely tender. Check every 15 minutes.

9. 9

   Uncover and char slightly: Open the lid. Increase to high heat. Stir constantly for 5 minutes until the mutton is completely dry, slightly charred and each piece is coated in the dark red chilli crust.

10. 10

    Finish: Sprinkle roasted sesame seeds and garam masala. Serve with jowar roti.

11. 11

    Note: Adilabad district in the far north of Telangana shares a long border with Maharashtra and Madhya Pradesh — creating a distinct food culture that blends Telangana Telugu cooking with Maharashtrian Vidarbha and MP influences. The heavy dry red chilli preparation with curry leaves and sesame reflects both the Telangana base and the Kolhapuri influence from across the border.