Hyderabadi Mutton Curry
Hyderabadi mutton curry is made with mutton pieces marinated with a blend of green leaves, almonds, and whole and powdered spices. The taste and flavor of the rich and thick base are further enhanced by Dahi, sesame seeds, almonds, and an indispensable combination of onions, garlic, ginger, and others.
Ingredients
- 500 grams mutton cut into small pieces
To make the masala paste:
- 3 pieces green cardamom hari elaichi, whole
- ½ tsp black peppercorns kali mirch, whole
- 1 piece cinnamon darchini, 1-inch stick
- 4 pieces cloves laung
- 1 tsp caraway seeds shah zeera
- 1 tbsp desiccated coconut nariyal ka burada
- 1 tbsp white sesame seeds safed til
- 10 pieces almonds badam
- 2 tbsp coriander leaves hara dhaniya, chopped
- 2 tbsp mint leaves pudina, chopped
- 4 pieces green chilies broken in half
- 1 piece ginger adrak, 1-inch size, cut into small pieces
- 4 pieces garlic cloves lassan, peeled, whole
- Water – as required to make the paste
To marinate the mutton pieces:
- 1 tsp red chili powder laal mirch
- 1 tsp salt namak
- ½ tsp turmeric powder haldi
- 1 tsp coriander powder dhaniya
- ½ tsp cumin powder jeera
- ½ tsp garam masala powder
- 4 tbsp yogurt Dahi
To cook the mutton:
- 2 tbsp cooking oil
- 150 grams onion grated
- ½ tsp shah zeera
- 2 pieces green cardamom whole
- 1 tsp Kashmiri red chili powder optional
- 1.5 cups water
- 1 tsp lime juice
- 2 tbsp ghee clarified butter
- Coriander leaves a handful, fresh and finely chopped
Instructions
- In a bowl, take 3 pieces of green cardamom (hari elaichi, whole), ½ tsp of black peppercorns (kali mirch, whole), 1 piece of cinnamon (darchini, 1-inch stick), 4 pieces of cloves (laung), and 1 tsp of caraway seeds (shah zeera). Also, take 1 tbsp of desiccated coconut (nariyal ka burada), 1 tbsp of white sesame seeds (safed til), and 10 pieces of almonds (badam) in the same bowl. Follow it up with 2 tbsp of coriander leaves (hara dhaniya, chopped), 2 tbsp of mint leaves (pudina, chopped), 4 pieces of green chilies (broken in half), 1 piece of ginger (adrak, 1-inch size, cut into small pieces), and 4 pieces of garlic cloves (lassan, peeled, whole).
- Put them all in a mixer jar and make a fine paste.
- Now, in a large bowl take 500 grams of mutton (cut into small pieces) and add the masala paste to it. Follow it up with 1 tsp of red chili powder (laal mirch), 1 tsp of salt (namak), ½ tsp of turmeric powder (haldi), 1 tsp of coriander powder (dhaniya), ½ tsp of cumin powder (jeera), ½ tsp of garam masala powder, 4 tbsp of yogurt (Dahi).
- Mix everything, cover the bowl and keep it aside to set.
- Fry 150 grams of grated onion until soft and then add ½ tsp of shah zeera and 2 pieces of whole green cardamom to it. Fry for about 2 to 3 minutes.
- Now, add the marinated mutton pieces and cook on a high flame until it releases oil.
- Add 1 tsp of Kashmiri red chili powder and cook for another 4 to 5 minutes.
- Now, add 1.5 cups of water. Cover it and cook for 45 to 50 minutes on a low flame.
- Check the consistency of the gravy after 45 minutes and add 1 tsp of lime juice and 2 tbsp of ghee or clarified butter to it. Let it cook for a minute.
- Add coriander leaves. Check the doneness of the mutton. Transfer it to a plate.
- Your tasty, spicy, and creamy Hyderabadi mutton curry is ready. Garnish it with coriander leaves and serve hot with roti or rice.
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Notes
The more time you put into the marination the better taste and flavor you will get.
I used 4 tablespoons of cooking oil. You may use more to your preference.
I put in the Kashmiri red chili powder for the great color it adds to the dish. Also always put that at the end stage of the cooking process.
You may cook this in a pressure cooker but for the true taste and flavor it is best slow cooked in a handi or dekchi.
This dish also has a tendency to be on the thicker side. If you prefer it less thick you may add warm water at the end and also check the salt.
Nutrition Info (Estimation Only)
Nutrition Facts
Hyderabadi Mutton Curry
Amount per Serving
Calories
454
Calories from Fat 342
% Daily Value*
Fat
38
g
58
%
Saturated Fat
15
g
94
%
Trans Fat
0.02
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
16
g
Cholesterol
90
mg
30
%
Sodium
159
mg
7
%
Potassium
414
mg
12
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
20
g
40
%
Vitamin A
348
IU
7
%
Vitamin C
4
mg
5
%
Calcium
98
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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