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Hyderabadi Mutton Masala

Ingredients for Hyderabadi Mutton Masala:

For the marination:

  • Mutton, small pieces, boneless or with bones- 500 gms
  • Salt- 1 tsp
  • Whisked yogurt/curd- 5 tbsp (130 gms)
  • Turmeric powder- 1/4 tsp
  • Coriander powder- 2 tsp
  • Cumin powder- 1/2 tsp
  • Garam masala powder- 1/2 tsp
  • Chopped coriander leaves- 3 tbsp
  • Chopped mint leaves- 3 tbsp
  • Slit and halved green chillies- 3

Red paste:

  • Dry whole red chillies- 6
  • Poppy seeds (Postak or khuskhus)- 2 tsp
  • Ginger, chopped- 1 inch piece
  • Garlic- 8 cloves

Whole garam masalas:

  • Green cardamom- 3
  • Cinnamon, 1 “ piece- 2
  • Cloves-3
  • Onions, chopped – 3 medium
  • Refined oil- 4 tbsp
  • Salt for seasoning

Preparation:

  1. Chop the coriander & mint leaves and slit & halve the green chillies.
  2. Marinate the washed & dried mutton pieces with the items indicated. Set aside for 1 hour.
  3. Grind the items indicated for the red paste. First dry grind it and then grind it into a paste by adding 3 tbsp water.
  4. Chop the onions and set aside.

Process:

  1. Heat oil in a pressure cooker or pan.
  2. Add the whole garam masalas and when it splutters add the chopped onions.
  3. Mix and fry on medium heat for 12 mins till brown in colour.
  4. Now add the red paste made earlier and fry it on medium heat for 2 mins.
  5. Add a pinch of salt and continue frying it on low heat for another 3 mins till oil separates.
  6. Now add the marinated mutton & fry/ bhunno on high heat for 5 mins.
  7. You can add a splash of water if required, to prevent the spices from sticking in the pan.
  8. Continue to fry it on medium heat for another 5 mins till oil separates.
  9. Add 100 ml (or more) water, mix and pressure cook for 3-4 whistles.
  10. ALTERNATIVELY, If using a pan, add 100 ml (or more) water & cover and cook on low heat for 45-60 mins till mutton is tender.

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