Mutton Hyderabadi
Ingredients:
- Mutton: 500gm
- Oil: 4 tablespoon
- Cinnamon: 2 inch stick
- Clove: 5 no.
- Cardamom: 3 no.
- Bay leaf: 2 no.
- Curd / Yogurt: 1 cup
- Poppy seed: 1 tablespoon
- Almond: 5 no.
- Cashew nut: 10 no.
- Fresh coconut: 1 tablespoon (grated)
- Onion: 1 no. (Small)
- Tomato: 1 no. (Small)
- Ginger: 2 inch piece
- Garlic: 8 flake
- Turmeric powder: 1teaspoon
- Coriander powder: 1 teaspoon
- Chilly powder: 1teaspoon
- Garam masala powder: half teaspoon
- Cumin seed: half teaspoon
- Salt: 1 table spoon
- Coriander leaves: 100 gm
- Ghee: 1 table spoon (optional)
Preparation:
- Soak poppy seed, almond, cashew nut in little warm water (about half an hour).
- Make paste of fresh coconut, poppy seed, almond and cashew nut.
- Cut onion into very small pieces.
- Chop the tomato.
- Marinate the mutton with ginger, garlic, curd, chilly, coriander powder and paste (fresh coconut, poppy seed, almond, and cashew nut). Keep aside (About half an hour)
Method:
- Take a cooker. Heat oil, Put cumin seed, clove, bay leaf, garlic flake, cinnamon and crushed cardamom in it. Sputter it for few seconds.
- Add onion and saute till light brown.
- Add tomato and continue to saute for 3-5 minutes.
- Add marinated mutton and stir it.
- Reduce to low heat, and cover the lid. Fry till oil separates from masala (or liquid dries up)
- Cook on low flame. Add salt and continue to roast for about 10-15 minutes.
- Add 100ml hot water. Close lid and bring to full cooking pressure.
- Reduce to lower heat and cook for 4-7 minutes.
- Allow cooker to cool.
- Add Garam masala powder, ghee and half chopped coriander leaves.
- Garnish with coriander leaves and fried Kaju (cashew nut)
Serve hot.
The Mutton Hyderabadi by Nag Ratna Sahu, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
