The Taste of Hyderabadi Mutton

Ingredients:-

• 1 kg mutton, cubed, washed
• 4 cloves
• 2 elaichi
• 1″ cinnamon stick
• 1 bay leaf
• 2 large onions, finely chopped
• 5-6 green chillies slit
• 1 1/2 tbsps ginger garlic paste
• 1 large tomato, chopped
• Salt to taste
• 1 1/2 tbsps oil
• 1 1/2 tbsps ghee
• 3/4 tsp garam masala pwd
• Chopped coriander leaves for garnish

For marinade:-

• 2 tsps red chilli pwd (adjust)
• 1 1/4 tbsp coriander pwd
• 3/4 tsp cumin pwd
• 1/2 tsp turmeric powder
• 1 1/2 cups thick yogurt/curd

Make a Paste:-

• 1 1/2 tbsp poppy seeds, dry roast for 4 mts, soak in water for 10 mts
• 4 tbsps grated fresh coconut
• 4 cashew nuts soak in little water or milk (optional)

Method to Prepare:-

Step 1: Add the curd, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, half of the ginger garlic paste to the washed mutton.

Step 2: Keep aside the marinated mutton for 30-40 mts.

Step 3: Heat oil and ghee in a heavy bottomed vessel, add whole spices and bay leaf and fry for few secs.

Step 4: Add the chopped onions and fry till transparent.

Step 5: Add the green chillis and remaining ginger-garlic paste and saute for 3 mts.

Step 6: Add the chopped tomatoes and fry for 4-5 minutes.

Step 7: Add the marinated mutton and cook over medium heat with lid till the water from the meat and yogurt is almost absorbed.

Step 8: Check in between and stir.

Step 9: Add the poppy seeds-coconut paste and salt to the mutton and mix well.

Step 10: Cover and cook for 4-5 mts. Add 3 cups of water and salt. Cook with lid on simmer till the mutton is tender and the gravy thickens.

Step 11: Add garam masala pwd and garnish with chopped coriander leaves. Turn off heat.
Serve with pulao, biryani, coconut rice or rotis.

Keywords:- Garam Masala Pwd, Chopped Coriander Leaves, Marinated Mutton, Yogurt.

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