Name: Mutton Hyderabadi
Prep time: 30 min
Total time: 30 min
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; Coriander leaves; 10 nos Almonds (blanched and sliced)

Mutton Hyderabadi

Rich Mutton curry - Hyderabadi style

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Prep Time 30

Total Time 30

Cuisine Andhra

Servings people

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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Mutton Hyderabadi