Recipe type: Curries
A typical hyderabadi dish with a unique flavour of all masalas.very easy to make at home.
- 500 grams mutton
- 2 onions, 1 tomato
- 2 tablespoons ginger garlic paste
- 3 green chillies
- 2 tablespoons grated coconut
- ¼ teaspoon turmeric
- 2 teaspoons coriander powder
- ½ teaspoon cumin seeds
- 1 teaspoon red chilly powder
- ½ teaspoon garam masala powder(hot spice mix)
- 1 cup curd(yoghurt), 1 inch cinnamon
- 4 cloves
- 2 green cardamoms, 1 bay leaf
- 1 tablespoon khus khus(poppy seeds)
- few strands saffron
- 1 tablespoon cream
- 2 tablespoons oil
- 1 tablespoon ghee
- salt to taste.
- Clean the mutton well. Soak the saffron in a tablespoon of warm milk. Soak the poppy seeds in a little water for ten minutes.
- Put the mutton pieces into a big bowl. Add the ginger garlic paste, green chillies, red chilly powder, coriander powder, cumin powder and curd, mix it all up and marinate it for an hour at least.
- Now grind the poppy seeds and the grated coconut into a fine paste.
- Take a pan and heat up the oil and ghee. When the ghee begins boiling add all the whole spices and sauté briefly.
- Add the onions and sauté till they are golden brown. Next put in the tomatoes and sauté till the oil begins to leave the edges of the pan.
- Put in the mutton and mix it up well. Cover with a lid, simmer and cook till the gravy thickens.
- Add the coconut and poppy paste and stir well. Cover and cook for another 2 minutes.
- Now add 1½ cup water and let it boil. When it begins boiling add salt to taste and stir well. Simmer,cover and cook till the mutton is tender.
- When the gravy reaches your desired level of thickness add the garam masala and stir once again.
- Pour the saffron solution and turn of the flame. Garnish with sliced almonds and coriander and serve.