How to make Hyderabadi Mutton Curry -
Mutton cooked with whole garam masala, then mixed with a spicy coconut masala and simmered.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Mutton (मटन), Poppy Seeds
Cuisine : Hyderabadi
Course : Main Course Mutton
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For more recipes related to Hyderabadi Mutton Curry checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Keema Hara Dhania Pudina Meat balls Shahi Gosht Haleem-SK Khazana
Hyderabadi Mutton Curry Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Hyderabadi Mutton Curry Recipe
Mutton cut into 1 inch pieces on the bone 750 grams
Poppy Seeds
Oil 6 tablespoons
Black cardamoms 2-3
Green cardamoms 5-6
Star anise 1
Cloves 4-5
Onions finely sliced 4 medium
Salt to taste
Cumin seeds 1 teaspoon
Coriander seeds 1 tablespoon
Fennel seeds (saunf) 1 teaspoon
Dried red chillies broken 5-6
Scraped coconut 1/2 cup
Poppy seeds (khuskhus/posto) soaked 2 tablespoons
Ginger-garlic paste 2 tablespoons
Method
Step 1
Heat 2 tbsps oil in a pressure cooker, add black cardamoms, green cardamoms, star anise and cloves and sauté till fragrant. Add onions and sauté lightly.
Step 2
Add mutton, 1½ cups water and salt and mix well. Close the cooker with lid and cook for 20-25 minutes till 5-6 whistles are given out.
Step 3
Heat 2 tbsps oil in a non stick pan, add cumin seeds, coriander seeds, fennel seeds and dried red chillies and sauté till fragrant. Add coconut and poppy seeds and sauté for 1-2 minutes.
Step 4
Transfer this mixture into a mixer jar and grind into a fine paste with sufficient water.Heat remaining oil in the same pan.
Step 5
Add ginger-garlic paste and ground paste and sauté for 10 minutes.
Step 6
Add the cooked mutton to the pan.Pour ½ cup water in the mixer jar, swirl it around and pour into the pan. Add salt if required, cover and cook for 10 minutes.
Step 7
Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 2809 Kcal
Carbohydrates : 152.2 gm
Protein : 61.9 gm
Fat : 216.7 gm
Other : Vitamin B12- 17.5
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
