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| Main ingredients | Mutton on the bones, Ghee, Black peppercorns, Cloves, Green cardamoms, Cinnamon, Caraway seeds, Onions, Ginger-garlic paste, Crushed black peppercorns, Cashewnuts, Almonds, Milk, Green chillies, Garam masala powder, Fresh coriander leaves |
| Cuisine | Hyderabadi |
| Course | Main course mutton |
| Prep time | 20-25 minutes |
| Cook time | 55-50 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams mutton, cut into 2 inch pieces on the bone
- ½ cup ghee
- 10-12 black peppercorns
- 5-6 cloves
- 4-5 green cardamoms
- ½ inch cinnamon
- 1 teaspoon caraway seeds (shahi jeera)
- 2 medium onions, sliced
- 1½ tablespoons ginger-garlic paste
- Salt to taste
- 1 teaspoon crushed black peppercorns
- 6-8 soaked cashewnuts, halved
- 10-12 almonds, blanched and peeled
- 1 cup milk
- 2-3 green chillies, slit
- ½ teaspoon garam masala powder
- 2 tablespoons chopped fresh coriander leaves
Method
- Heat ghee in a deep pan, add black peppercorns, cloves, green cardamoms, cinnamon and caraway seeds, mix and sauté till fragrant. Add onions, mix and sauté till golden brown.
- Add ginger-garlic paste, mix well and saute for 1-2 minutes.
- Add mutton, mix and sauté on high heat for 3-4 minutes. Add salt and crushed black peppercorns and mix well. Add 3-4 cups water, mix and cook till the mixture comes to a boil. Cover and cook on medium heat for 20-25 minutes.
- Put cashewnuts, almonds and milk in a blender jar and blend to a fine paste. Add this paste into the mutton mixture. Add green chillies, garam masala powder and coriander leaves and mix well. Cover and cook for 10-15 minutes.
- Transfer into a serving bowl. Serve hot.
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