Hyderabad Mutton Curry is cooked with roasted dry spices made into a paste with Tomato paste. Mutton or Lamb is cooked slowly with this Masala paste, fried onions, Kashmiri Chilli, Coriander powder and Cumin powder and finally sprinkled with a little Kewra water for that authentic Indian taste.
This spicy, delicious recipe is an excellent accompaniment to Biryani, Steamed rice or even rotis. Try this yummy recipe today!
Hyderabadi Mutton Curry
- Pressure Cooker
- 8 Nos Cashew nuts
- 4 Nos Dry Red Chillies
- 4 Nos Cloves
- 4 Nos Green Cardamoms
- 2 inch Cinnamon sticks
- 2 Nos Tomatoes (medium sized)
- 2 Nos Onions medium sized (sliced vertically)
- 3 tbsp Oil
- 2 Nos Black Cardamoms
- 10 Nos Peppercorns
- 2 Nos Bay Leaves
- 500 gms Mutton (cut into pieces)
- 2 teaspoon Ginger Garlic paste
- ¼ teaspoon Turmeric powder
- 1 teaspoon Kashmiri Chilli powder
- 1 teaspoon Red Chilli powder
- 2½ teaspoon Coriander powder
- ½ teaspoon Cumin powder
- 1 teaspoon Salt (adjust to taste)
- 1 cup Water
- 1 teaspoon Kewra Water (optional)
- Dry Roast 8 Nos of Cashew nuts
- Add 4 Nos Dry Red Chillies + 4 Nos Cloves + 4 Nos Green Cardamoms + 2" Cinnamon sticks and dry roast all of these spices on a low heat for 2 minutes.
- Add all these ingredients into a Blender and grind to a coarse powder.
- Add Tomatoes (cut into cubes) to the coarse powder and blend again to make it into a smooth paste.
- Keep the paste aside.
- Slice the 2 Nos medium sized Onions vertically.
- Deep fry the Onions in oil until golden brown. Take care to not burn the Onions.
- Take out and drain the fried onions.
- Crumble the fried onions between your fingers to a powder and keep aside.
- Heat 3 tbsp Oil in a Pressure cooker.
- Add 2 Nos. of Black Cardamom + 10 Nos Peppercorns + 2 Nos of Bay Leaves and sauté for a few seconds.
- Add 500gms of the Mutton pieces and mix well.
- Fry for 4-5 minutes on high heat and the mutton will be browned.
- Add 2 teaspoons of Ginger Garlic paste and mix well.
- Fry for 2-3 minutes on medium flame until the Ginger Garlic paste gives a nice aroma.
- Add ¼ teaspoon of Turmeric powder + 1 teaspoon of Kashimiri Chilli powder + 1 teaspoon of Red Chilli powder + 2½ teaspoon of Coriander powder + ½ teaspoon of Cumin powder + 1 teaspoon of Salt.
- Mix well and fry for 3-4 minutes on a medium flame or until the oil separates and floats.
- Add the Masala paste prepared earlier and mix well.
- Fry for another 3-4 minutes on a medium flame.
- Add the crushed fried onions prepared earlier and mix everything and fry for another 2 minutes.
- Add 1 cup of Water.
- Mix well and place the Pressure cooker lid.
- Pressure cook until 4-5 whistles.
- Turn off the stove and leave aside until all the steam escapes.
- Remove the Pressure cooker lid. Add 1 teaspoon of Kewra water (optional).
- Mix well and serve hot with Rice or Roti.