Featured post

Friday, 1 January 2016

Hyderabadi Mutton Masala


          Here is my first post of 2016 and my 669th post of my blog which I started in Aug. 2014. Hyderabadi Mutton Masala is a very popular Mutton dish cooked in a true Hyderabadi (Telangana) style. It is cooked in a rich and creamy based gravy. This delicious mutton curry can be relished either with jeera rice, steamed rice, plain Biryani, naan, chapatti or tandoori roti. It simply tastes divine.  

           There are many versions to this delicacy where tomatoes and red chili powder are also added to give it a slightly reddish tinge. But I got this inspiration from Vahchef and made some slight changes. I simply loved the smooth creamy texture and enjoyed with some plain chapattis. So go ahead and try this delectable dish by following a step by step method with pictures to prepare it.








  • 500 gms mutton on bones, cubed
  • 3-4 tbsp. fresh grated coconut
  • 2 tbsp. roasted peanuts
  • 2 tbsp. sesame seeds
  • 1 tbsp. roasted chana dal (Bengal gram)
  • 4-5 tbsp. oil
  • 1 tsp cumin seeds
  • 1 star anise
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 mace
  • 3 onions, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 3-4 green chilies, chopped
  • handful of coriander leaves, chopped
  • handful of mint leaves, chopped
  • salt to taste
  • 1/2 cup yoghurt
  • mint leaves & fried chilies to garnish (opt)







          Pressure cook the mutton in 2 1/2 cups water for 20-25 minutes on low flame after the first whistle. Drain and keep the mutton and the stock separately

          Dry roast the coconut till light brown. Then add the sesame seeds and fry for a few seconds more. 

          When cool, grind along with the roasted peanuts and roasted chana dal into a fine paste by adding some water. keep aside.

          Heat oil in a pan and temper with cumin seeds, cardamoms, cinnamon, cloves, mace and star anise.

          Add the onion and saute till light brown. Now add the ginger-garlic paste, coriander & cumin powder mixed with little water. Fry till the oil separates.

          Then add the green chilies, coriander & mint leaves. Fry for a minute and add the ground paste. Continue to fry on a low flame till dry. 

          Add the mutton stock, yoghurt and salt. Bring it to boil. Cover and simmer on a low flame for 15-20 minutes. 

          Add the boiled mutton and mix everything well. Cover and simmer further for 4-5 minutes. 

          When done, garnish with mint leaves and fried chilies. Serve either with plain rice, jeera rice, chapatti, naan or tandoori roti.







                              Dry roast the fresh grated coconut till brown in colour.




                       Add the sesame seeds and continue to roast for a few more seconds.




                                Cool and add the roasted peanuts and roasted chana dal.






                               Grind into a fine paste by adding some water. keep aside.




                        Heat oil in a pan and temper with cumin seeds, cardamoms, cinnamon, 
                        cloves, mace and star anise.





                              Add the onion and saute till light brown.




                         Now add the ginger-garlic paste, coriander & cumin powder mixed 
                         with little water. Fry till the oil separates.




                                Add the green chilies followed by the.....





                                ......coriander and mint leaves. Fry for a minute.




                               Add the ground paste and fry till dry.




                              Add the mutton stock....





                                .......  yoghurt and salt. 





                               Cover and simmer for 15-20 minutes or .......





                               .....till you see oil separating from the gravy.




                               Add the boiled mutton and mix well.




                               Cover and simmer on a low flame for a further 4-5 minutes.





                               Serve, garnished with mint leaves and fried red chilies.















Related Posts Plugin for WordPress, Blogger...