Hyderabadi mutton masala

Name: Hyderabadi mutton masala
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gms Mutton -; 1/2 cup Clarified butter -; 2 Chopped onion -; 2 Finely chopped tomato -; 1-2 tbsp Ginger garlic paste -; 1/2 cup Fresh coconut powder -; 1 tsp Coriander seeds -; 1 tsp Fennel seeds -; 1 tsp Poppy seeds -; 2 - 3 Cloves; 1 Black cardamom -; 1 inch stick Cinnamon -; 1 tsp Cumin seeds -; 3 Green cardamom -; 1 tsp Lemon juice -; 1 pinch Sugar -; to taste Salt -; 1/2 tsp Turmeric powder -; 1 tbsp Red chilli powder -; 2 Chopped green chilli -; 2 tbsp Chopped coriander leaves -; 2 tbsp Oil -

Mukti Sahay @muktivijay_203

#cookingwithcoconut

Mukti Sahay @muktivijay_203

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Ingredients

60 mins

4 servings

500 gmsMutton -
1/2 cupClarified butter -
2Chopped onion -
2Finely chopped tomato -
1-2 tbspGinger garlic paste -
1/2 cupFresh coconut powder -
1 tspCoriander seeds -
1 tspFennel seeds -
1 tspPoppy seeds -
2 - 3 Cloves
1Black cardamom -
1 inch stickCinnamon -
1 tspCumin seeds -
3Green cardamom -
1 tspLemon juice -
1 pinchSugar -
to tasteSalt -
1/2 tspTurmeric powder -
1 tbspRed chilli powder -
2Chopped green chilli -
2 tbspChopped coriander leaves -
2 tbspOil -

Saved

Steps

60 mins

1

Heat half cup clarified butter in a pan.
2

Add all whole garam masala/hot spices to crackle.
3

Add onion and saute when it's colors change add mutton pieces and saute for 4 - 5 mins.
4

Add ginger garlic paste,red chilli powder,turmeric powder and green chilli and saute for 4 - 5 mins.
5

Add salt and mix well.
6

Add half cup of water and cover the lid.
7

Cook in a low flame.
8

For masala
Heat two tbsp oil in a pan.
9

Add soaked poppy seeds,fennel seeds,coriander seeds,cumin seeds and saute.
10

Add fresh coconut powder and chopped tomato and mix well
11

Once cooled,churn the fried poppy seeds and all spices to make a fine paste..
12

Add poppy seeds mixture in the mutton and mix well.
13

Add half cup of water and mix well.
14

Add a pinch of sugar,lemon juice and coriander leaves and mix well.
15

Serve hot with chapatis.