Mutton Hyderabadi
Rich Mutton curry - Hyderabadi style
Ingredients
- 1 kg Mutton
- 4 nos Onion finely chopped
- 2 nos Tomato chopped, medium
- Ginger garlic paste – 3 tbsp
- 5 – Green chillies slit
- 4 tbsp Grated coconut – 3
- ½ tsp Turmeric powder
- 2 tsp Chilly powder
- 3 tsp Coriander powder
- 1 tsp Cumin powder Jeerakam
- 1 tsp Garam masala powder
- Thick yoghurt about 2 cups
- 2 sticks Cinnamon stick Karugapatta
- 10 – Cloves Grambu
- 5 – Green cardamoms
- 2 no Bay leaf Vazhana ela
- 2 tbsp Poppy seeds soaked in a little warm water for 10 mins, Khasakhasha
- Saffron soaked in 2 tbsp of warm milk
- 2 tbsp Cream – 1
- Salt As reqd
- 4 tbsp Oil
- 2 tbsp Ghee
For garnishing:-
- Coriander leaves
- 10 nos Almonds blanched and sliced
Instructions
- Clean mutton well.
- Marinate it with curd, red chilly powder, coriander powder, cumin powder, ginger-garlic paste and green chillies for an hour.
- Grind together poppy seeds and grated coconut to a fine paste. Keep it aside.
- Heat both oil and ghee in a heavy bottomed vessel.
- Add whole spices and bay leaf and fry for a few seconds.
- Add onions and fry till they turn transparent.
- Add tomatoes and fry for 4 - 5 mins.
- Add the marinated mutton and mix well.
- Cover and cook on a medium flame till the water is completely evaporated.
- :- Stir occasionally.
- Add the poppy seeds-coconut paste and salt and mix well.
- Cover and cook for 3 mins.
- Add 2 - 3 cups of water and mix well.
- Cover and cook till the mutton is tender and the gravy thickens.
- Add garam masala powder and mix well.
- Garnish with chopped coriander leaves.
- Add the saffron solution towards the end.
- Garnish with blanched and sliced almonds and fresh cream.
- :- Serve with any Indian bread, Biriyani, Pulao or just plain steamed rice.
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