Hyderabadi Mutton Masala

Name: Hyderabadi Mutton Masala
Cuisine: Indian
Ingredients: 500 gms mutton on bones, cubed; 3-4 tbsp. fresh grated coconut; 2 tbsp. roasted peanuts; 2 tbsp. sesame seeds; 1 tbsp. fried chana dal (Bengal gram); 4-5 tbsp. oil; 1 tsp cumin seeds; 1 star anise; 1 " cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1 mace; 3 onions, chopped; 1 tbsp. ginger-garlic paste; 1 tbsp. coriander powder; 1 tsp. cumin powder; 3-4 green chilies, chopped; handful coriander leaves, chopped; handful mint leaves, chopped; to taste salt; 1/2 cup yoghurt; mint leaves & fried chilies to garnish (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

This is a very popular Mutton dish cooked in a true Hyderabadi style. It is cooked in a rich and creamy based gravy. This delicious mutton curry can be relished either with jeera rice, steamed rice, plain Biryani, naan, chapatti or tandoori roti. It simply tastes divine.

There are many versions to this delicacy where tomatoes and red chili powder are also added to give it a slightly reddish tinge. I simply loved the smooth creamy texture and enjoyed with some plain chapattis.

Bethica Das @kitchen_flavours

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Ingredients

500 gmsmutton on bones, cubed
3-4 tbsp.fresh grated coconut
2 tbsp.roasted peanuts
2 tbsp.sesame seeds
1 tbsp.fried chana dal (Bengal gram)
4-5 tbsp.oil
1 tspcumin seeds
1star anise
1" cinnamon stick
2-3green cardamoms
4-5cloves
1mace
3onions, chopped
1 tbsp.ginger-garlic paste
1 tbsp.coriander powder
1 tsp.cumin powder
3-4green chilies, chopped
handfulcoriander leaves, chopped
handfulmint leaves, chopped
to tastesalt
1/2 cupyoghurt
mint leaves & fried chilies to garnish (opt)

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Steps

1

Pressure cook the mutton in 2 1/2 cups water for 20-25 minutes on low flame after the first whistle. Drain and keep the mutton and the stock separately Dry roast the coconut till light brown.
2

Then add the sesame seeds and fry for a few seconds more.
3

Cool and add the roasted peanuts and roasted chana dal.
4

Grind into a fine paste by adding some water. keep aside.
5

Heat oil in a pan and temper with cumin seeds, cardamoms, cinnamon, cloves, mace and star anise.
6

Add the onion and saute till light brown.
7

Now add the ginger-garlic paste, coriander & cumin powder mixed with little water. Fry till the oil separates.
8

Add the green chilies followed by the.....
9

......coriander and mint leaves. Fry for a minute.
10

Add the ground paste and fry till dry.
11

Add the mutton stock....
12

....... yoghurt and salt.
13

Cover and simmer for 15-20 minutes or.......
14

.....till you see oil separating from the gravy.
15

Add the boiled mutton and mix well.
16

Cover and simmer on a low flame for a further 4-5 minutes.
17

Serve, garnished with mint leaves and fried red chilies.