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23 July 2013,03:22 by
D.Sumithra

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HYDERABADI MUTTON CURRY

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Heat a tablespoon of sesame oil in a kadai, add cumin seeds, coriander seeds, fennel seeds and dried red chillies and sauté till the flavour pops out. Add coconut and poppy seeds and sauté for two minutes. Grind this to a fine paste with enough water.
  • Heat a tablespoon of sesame oil in a kadai, add cardamoms, star anise and cloves and sauté till the flavour pops out. Add onions and sauté till it turns translucent. Add ginger-garlic paste and sauté till the raw smell disappears. Add the ground paste and sauté for five minutes.
  • In a pressure cooker, heat the remaining oil and add mutton, 1½ cups water, turmeric powder, sautéed masala and salt and mix well.
  • Close the cooker with lid and after a whistle, simmer it for 20 minutes.
  • Transfer into a serving bowl and serve with rice/chapathi/roti.

INGREDIENTS

  • 500 grams Mutton, cut into cubes
  • 6 tablespoons IDHAYAM Sesame Oil
  • 6 Green cardamoms
  • 1 Star anise
  • 3 Cloves
  • 3 medium Onions, finely chopped
  • Salt to taste
  • ½ teaspoon turmeric powder
  • 1 teaspoon Cumin seeds
  • 2 teaspoon Coriander seeds
  • 1 teaspoon Fennel seeds (saunf)
  • 5 Dried red chillies, broken
  • 100 grams Scraped coconut
  • 2 tablespoons Poppy seeds, soaked
  • 2 tablespoons Ginger-garlic paste

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