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| Main ingredients | Mutton on the bone, Poppy seeds, Scraped fresh coconut, Light green chillies, Almonds, Ghee, Yogurt, Khoya/mawa, Green cardamom powder, Ginger, Rose water, |
| Cuisine | Hyderabadi |
| Course | Main course mutton |
| Prep time | 40-45 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams mutton, cut into 2 inch pieces on the bone and boiled
- 1 tablespoon poppy seeds (khuskhus)
- 2 tablespoons scraped fresh coconut
- 2-3 light green chillies, broken into pieces
- 10-12 almonds, blanched and peeled
- ¼ cup ghee
- ½ cup yogurt
- ½ cup grated khoya/mawa
- Salt to taste
- ½ teaspoon green cardamom powder
- 1 inch ginger, cut into thin strips
- 1 teaspoon rose water
- Fresh coriander sprig for garnish
Method
- Put poppy seeds in a blender jar, add coconut, green chillies, almonds and ¼ cup water and blend to a fine paste.
- Heat ghee in a deep pan, add the blended paste and yogurt, mix well and cook till fat separates.
- Add mutton, mawa, salt, green cardamom powder and ginger and mix well. Cook for 5-6 minutes.
- Add rose water and mix well. Switch the heat off and transfer into a serving bowl.
Garnish with coriander sprig and serve hot.
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