Hyderabadi Ambade Ki Katli: Tangy Red Sorrel and Mutton Curry Recipe
4 hours 40 minutes
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About Hyderabadi Ambade Ki Katli: Tangy Red Sorrel and Mutton Curry Recipe
Hyderabadi Ambade Ki Katli is a vibrant and flavorful curry, a beloved staple in Hyderabadi homes. This recipe captures the essence of this Andhra Pradesh classic, combining the tang of red sorrel leaves with the richness of mutton and chana dal. It's a dish that evokes the comforting magic of a mother's kitchen, perfect for a family lunch or dinner.This simple yet soulful recipe uses readily available ingredients to create a nourishing and memorable meal. The combination of spices and the slow-cooked mutton creates a depth of flavor that will tantalize your taste buds. Serve it with steaming hot rice or soft phulkas for a truly authentic experience.Learn how to make this authentic Hyderabadi Ambade Ki Katli today! This detailed recipe ensures a delicious and satisfying result, every time. Get ready to savor a true taste of Andhra cuisine.
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Recipe Time & More
Prep4 hours
Cook40 minutes
Total4 hours 40 minutes
Ingredients
Mutton and Spices
- 500 gm Mutton about 1 lb, bone-in
- 1 tsp Salt or to taste
- 2 tbsp Ginger-Garlic Paste
- 100 gm Split Chickpea split chickpeas; soak for 3-4 hours
- 1 tbsp Chili Powder red
- 1/2 tsp Turmeric Powder haldi
Aromatics and Vegetables
- 2 Large Onions sliced
- 4 Chilies green, slit
- 10 Curry Leaves
- 1/4 cup Coriander dhania, chopped for garnish
Leafy Greens and Oil
- 7 cup Sorrel Leaves also known as ambadi, red
- 4 tbsp Oil vegetable or canola oil
Instructions
Preparation
- Soak the chana dal in water for at least 3-4 hours.
Sautéing Aromatics
- Heat oil in a pressure cooker. Add sliced onions and sauté until light pink. Add ginger-garlic paste and curry leaves; sauté for another minute.
Cooking the Mutton and Dal
- Add the mutton, salt, red chili powder, and turmeric powder to the cooker. Stir well to coat the mutton with the spices. Add the soaked chana dal.
Pressure Cooking
- Sauté for 4-5 minutes, then close the lid and pressure cook until the mutton is tender. Allow the pressure to release naturally.
Adding Red Sorrel
- Once the pressure is released, carefully open the lid and add the red sorrel leaves. Mix well.
Simmering
- Cook on high heat for a minute or two, then reduce heat to low. Cover and simmer until the sorrel leaves are completely cooked. No need to add water; the leaves will release moisture.
Finishing Touches
- Adjust salt to taste. Garnish with freshly chopped coriander leaves.
Serving Suggestions
- Serve hot with plain boiled rice and a dollop of ghee (clarified butter).
Recipe Notes
Expert Tips for the Best Hyderabadi Ambade Ki Katli
- For a richer flavor, use bone-in mutton. The bone adds depth to the gravy.
- Soaking the chana dal ensures it cooks evenly and becomes soft and fluffy.
- Don't add any water while cooking the red sorrel leaves; their natural moisture is sufficient.
- Adjust the amount of red chili powder according to your spice preference.
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Recipe Nutrition
Calories: 93kcalCarbohydrates: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 380mgSugar: 1g
Zeenath Amaanullah
Articles: 92
3 Comments
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Looks so appetizing! Thank you for posting.
This looks so tasty! Thank you.
What a delightful recipe! Thanks for sharing.