Mutton Hyderabadi

• Servings: 4
• Marinating time: 30 minutes.
• Preparation time: 10 minutes.
• Frying time: 20-25 minutes.
• Cooking time: 10 minutes.
• Total time: 45 minutes. 

India has variety of mutton recipes from Kashmir to Kanyakumari; my family sometimes forced me to cook the delicacy from Hyderabad. They love this recipe; today I made this “Mutton Hyderabadi” and after  finishing lunch sat down to upload for you guys…

A Hyderabadi  flavour  means the  recipe  made  with coconut, variety of nuts, poppy seeds etc…above  all of course  spices…

It is better to cook in pressure cooker but if you have time then  go with slow cooking and garnish with green coriander leaves.

Aha…  the dish packed  with flavours in every bite…

Ingredients:

• Mutton: 500 gm
• 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: 1 teaspoon
• Coriander powder: 1 teaspoon
• Chilli powder: 1 teaspoon
• Garam masala powder: half teaspoon
• Cumin: half teaspoon
• Salt: 1 table spoon
• Coriander leaves: 100 gm
• Ghee: 1 table spoon (optional)

Preparation:

1. Soak poppy seed, almond, cashew nut in little warm water (about half an hour).
2. Make paste of fresh coconut, poppy seed, almond and cashew nut.
3. Chop onion into small pieces.
4. Chop the tomato.
5. Marinate the mutton with ginger, garlic, Curd, chilli, coriander powder and paste (fresh coconut, poppy seed, almond, and cashew nut). Keep aside (About half an hour)

Method:

1. Heat oil in a cooker body, Put cumin, clove, bay leaf, garlic flake, cinnamon and crushed cardamom, sputter for few seconds.
2. Add onion saute on high flame for couple of minutes or till light brown in colour; add tomato and continue to saute for 3-4 minutes.
3. Add marinated mutton; reduce to low heat, cover the lid. Fry till oil separates from masala (or liquid dries up)
4. Cook on low flame. Add salt and continue to stir fry for about 10-15 minutes.
5. Add 100 ml hot water. Close lid and bring to full cooking pressure; reduce to lower heat and cook for 4-7 minutes.
6. Allow cooker be cool.
7. Add Garam masala powder, Ghee and half chopped coriander leaves.
8. Garnish with coriander leaves and fried Kaju (cashew nut) Serve hot.

Mutton Hyderabadi by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.