Hyderabadi Mutton Curry

Ingredients list for Hyderabadi Mutton Curry

• 750 grams Mutton cut into 1 inch pieces on the bone
• Poppy Seeds
• 6 tablespoons Oil
• 2-3 Black cardamoms
• 5-6 Green cardamoms
• 1 Star anise
• 4-5 Cloves
• 4 medium Onions finely sliced
• to taste Salt
• 1 teaspoon Cumin seeds
• 1 tablespoon Coriander seeds
• 1 teaspoon Fennel seeds (saunf)
• 5-6 Dried red chillies broken
• 1/2 cup Scraped coconut
• 2 tablespoons Poppy seeds (khuskhus/posto) soaked
• 2 tablespoons Ginger-garlic paste

Method

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.
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.
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.
4. Transfer this mixture into a mixer jar and grind into a fine paste with sufficient water.Heat remaining oil in the same pan.
5. Add ginger-garlic paste and ground paste and sauté for 10 minutes.
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.
7. Transfer into a serving bowl and serve hot.

Nutrition Info