Hyderabadi Spicy Mutton Curry2021-02-22
- Servings: 4
- Prep Time: 5m
- Cook Time: 25m
- Ready In: 30m
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This information is per serving.
Serving Size1 Cup
Hyderabadi Spicy Mutton Curry Recipe is a generous amount of coconut & poppy seeds used in it. It just makes the dish totally different and exotic. Serve with veg pulao or roti.
- 500 Grams Mutton
- 1/2 Dry Coconut
- 1 Tablespoon Coriander Seeds
- 1 Teaspoon Shah Jeera
- 2 Sticks Cinnamon
- 2 Elachi
- 3 Cloves
- 1 Teaspoon Poppy Seeds
- 2 Tablespoons oil
- 1 Large Chopped Onion
- 1 Teaspoon Ginger Garlic Paste
- 1/4 Teaspoon Turmeric Powder
- 1 Chopped Tomato
- 2 Teaspoons Chili Powder
- 1 Teaspoon Salt
- Coriander Leaves
Dry roast 1/2 dry coconut, 1 tablespoon coriander seeds, 1 teaspoon shah jeera, 2 sticks cinnamon, 2 elachi, 3 cloves, and 1 teaspoon poppy seeds.
Stir fry till it turns slightly brown. Turn off the stove and make a smooth paste. Keep it aside.
Heat 2 tablespoons of oil in a pressure cooker and add 1 large chopped onion. Sauté until onions are golden brown.
Add 1 teaspoon ginger garlic paste, 1/4 teaspoon turmeric powder, and mix well.
Add 1 chopped tomato. Mix well and cook for 2 minutes.
Add 500 grams of mutton and mix well. Close the lid and cook for 2 minutes.
Add 2 teaspoons chili powder, 1 teaspoon salt, and mix well.
Close the pressure cooker and cook up to 4 whistles.
Once the pressure release takes out the lid, mix well.
Add the masala paste and add 1 cup water. Mix well and cook for 5 minutes.
Add chopped coriander leaves and turn off the stove.