Name: Hyderabadi Mutton Masala recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 3
Ingredients: 500 gms mutton on bones, cubed; 3-4 tbsp. fresh grated coconut; 2 tbsp. roasted peanuts; 2 tbsp. sesame seeds; 1 tbsp. roasted chana dal; 4-5 tbsp. oil; 1 tsp cumin seeds; 1 star anise; 1 mace; 1" cinnamom stick; 2 cardamoms; 4 cloves; 3 onions, chopped; 1 tbsp. ginger-garlic paste; 1 tbsp. coriander powder; 1 tsp. cumin powder; 3-4 green chilies, chopped; handful of coriander leaves, chopped; handful of mint leaves, chopped; salt to taste; 1/2 cup yogurt; mint leaves & fried chilies to garnish (opt)

ABOUT Hyderabadi Mutton Masala RECIPE

Hyderabadi Mutton Masala is a very popular Mutton dish cooked in a true Hyderabadi (Telangana) style. It is cooked in a rich and creamy based gravy. This delicious mutton curry can be relished either with jeera rice, steamed rice, plain Biryani, naan, chapatti or tandoori roti. It simply tastes divine.

Ingredients Serving: 3

500 gms mutton on bones, cubed
3-4 tbsp. fresh grated coconut
2 tbsp. roasted peanuts
2 tbsp. sesame seeds
1 tbsp. roasted chana dal
4-5 tbsp. oil
1 tsp cumin seeds
1 star anise
1 mace
1" cinnamom stick
2 cardamoms
4 cloves
3 onions, chopped
1 tbsp. ginger-garlic paste
1 tbsp. coriander powder
1 tsp. cumin powder
3-4 green chilies, chopped
handful of coriander leaves, chopped
handful of mint leaves, chopped
salt to taste
1/2 cup yogurt
mint leaves & fried chilies to garnish (opt)

Instructions

Pressure cook the mutton in 2 1/2 cups water for 20-25 minutes on low flame after the first whistle. Drain and keep the mutton and the stock separately
Dry roast the coconut till light brown. Then add the sesame seeds and fry for a few seconds more. When cool, grind along with the roasted peanuts and roasted chana dal into a fine paste by adding some water. keep aside.
Heat oil in a pan and temper with cumin seeds, cardamoms, cinnamon, cloves, mace and star anise.
Add the onion and saute till light brown.
Now add the ginger-garlic paste, coriander & cumin powder mixed with little water. Fry till the oil separates.
Add the green chilies followed by the..... ......coriander and mint leaves. Fry for a minute.
Add the ground paste and fry till dry.
Add the mutton stock........... yoghurt and salt.
Cover and simmer for 15-20 minutes or ...... .....till you see oil separating from the gravy. .
Add the boiled mutton and mix well. Cover and simmer on a low flame for a further 4-5 minutes.
Serve, garnished with mint leaves and fried red chilies.

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