Hyderabad Mutton Gravy

It is a smooth, creamy and delicious with mutton cooked to perfection with yogurt and spices in true mughlai style.

This goes very well with hot steamed rice/chapatti/roti/Naan…

Ingredients

Mutton - 500 g

Peanuts - 10

Sesame Seeds – 1 tsp

Cashew nuts 15

Dry coconut small piece - few

Oil 3 tsp

Bay leaves - 3

Whole Garam Masala - 1 tsb

Finely Chopped Onions – 2 (big)

Chopped Green Chilli - 3

Ginger Garlic Paste - 1 tsp

Coriander Powder 2 tsp

Cumin Powder – 1 tsp

Chilli Powder – 1 tsp

Chopped Coriander Leaves – 1tsp

Chopped mint – ½ Cup

Mutton Stock - 2 Cup

Yogurt/Curd – 1 cup

Method

Cook mutton first in a slow flame till tender in pressure cooker for about 7 to 10 whistles, and keeps it aside with the liquid stock.

Heat a pan and add peanuts, sesame seeds, cashew nuts, dry coconut, roast them and make paste and keep aside.

Heat oil in a pan add bay leaves, whole garam masala, finely chopped onions, salt , let this cook onions are lightly golden in color.

Add chopped green chilli, chopped coriander, chopped mint, cook this greens are dried out and ginger garlic paste, coriander powder, jeera powder, saute it, and add paste of coconut, peanuts and sesame seeds,

Cook this till masala is nicely cooked, and add mutton stock, add curd and bring to boil and cook it for at least 30 minutes, and add boiled mutton, cook it for 5 minutes in a slow flame. 

Once the mutton is cooked & coated well with masala, then switch off the flame.

Garnish with chopped coriander leaves and serve with hot steamed rice/ roti…