Tuesday, 2 May 2017

HYDERABADI MUTTON MASALA


Prep Time  : 20 mins
Cooking Time : 40 mins
Serve : 4

INGREDIENTS
Mutton  -  500 gms
Clarified butter  -  1/2 cup
Chopped onion -  2
Finely chopped tomato -  2
Ginger garlic paste  -  1 - 2 tbsp
Fresh coconut powder  -  1/2 cup
Coriander seeds  -  1 tsp
Fennel seeds  -  1 tsp
Poppy seeds  -  1 tsp
Cloves  -  2 - 3
Black cardamom  - 1
Cinnamon  -  1 inch stick
Green cardamom  -  3
Cumin seeds  -  1 tsp
Lemon juice  -  1 tsp
Sugar  -  a pinch
Salt  -  to taste
Turmeric powder  -  1/2 tsp
Red chilly powder -  1 tbsp
Chopped green chilly  -  2
Chopped coriander leaves  -  2 tbsp
Oil  -  2 tbsp

METHOD
Heat half cup clarified butter in a pan.
Add all whole garam masala/hot spices to crackle.
Add onion and saute when its colors change add mutton pieces and saute for 4 - 5 mins.
Add ginger garlic paste,red chilly powder,turmeric powder and green chilly and saute for 4 - 5 mins.
Add salt and mix well.
Add half cup of water and cover the lid.
Cook in a slow flame.
For masala
Heat two tbsp oil in a pan.
Add soaked poppy seeds,fennel seeds,coriander seeds,cumin seeds and saute.
Add fresh coconut powder and chopped tomato and mix well.
Once cooled,churn the fried poppy seeds and all spices to make a fine paste..
Add poppy seeds mixture in the mutton and mix well.
Add half cup of water and mix well.
Add a pinch of sugar,lemon juice and coriander leaves and mix well.
Serve hot with chapatis.