Hyderabadi mutton Murgh

Name: Hyderabadi mutton Murgh
Cuisine: Indian
Ingredients: 1/2 kg Fresh Mutton; 1 Onion medium sized; 1 teaspoon Black pepper powder; 1 teaspoon Salt; 3-4 Green chillies; 20 Kaju / cashews around; 2 tablespoons Oil; 1 tablespoon ghee; handful coriander leaves; 2 tablespoons Curd; 1 Lemon for seasoning; 1 teaspoon Ginger garlic paste; 1 stick cinnamon; 3-4 Cardamoms

AFRA @ WASEEM @cook_20032577

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It’s basically a soup cum curry goes well with any roti or naan it’s a traditional dish usually prepared in Muslims wedding occasions

AFRA @ WASEEM @cook_20032577

uae

It’s basically a soup cum curry goes well with any roti or naan it’s a traditional dish usually prepared in Muslims wedding occasions

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Ingredients

1/2 kgFresh Mutton
1Onion medium sized
1 teaspoonBlack pepper powder
1 teaspoonSalt
3-4Green chillies
20Kaju / cashews around
2 tablespoons Oil
1 tablespoon ghee
handfulcoriander leaves
2 tablespoonsCurd
1Lemon for seasoning
1 teaspoonGinger garlic paste
1 stickcinnamon
3-4Cardamoms

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Steps

1

First pressure cook the mutton adding salt and ginger garlic paste let it cook till it’s tender like three whistles.
2

Besides make fine paste of curd, green chillies, coriander, cashews.
3

Take a dish add oil and fry one onion to slight golden colour then add in the cinnamon stick, cardamoms, black pepper and gradually add the paste we prepared.
4

Then fry it just for five minutes on low to medium flame one it starts getting little thick gravy add in all the soup into the mutton.
5

Then give a nice boil then add in the lemon juice and ghee and let it simmer for five minutes more.
6

Then serve it hot with any naan or chapati.
7

Tip of the day: Lastly it’s your choice to make it thick or soup-like consistency if members or more you can add in half glass of water to the same gravy and add salt and pepper and if it’s for two to three members thick soup will do.