The Hyderabadi Mutton curry is a highly popular mutton dish made in the true Hyderabadi (Telangana) tradition. It is prepared in gravy with a rich, creamy foundation.
With jeera rice, steaming rice, simple Biryani, naan, chapatti, or tandoori roti, you can enjoy this delectable mutton dish. It simply has amazing flavor
Hyderabad is a region that is famous for many non-veg recipes apart from biryani recipes and mutton recipes are in huge demand here mainly curry or gravy recipes.
This is however an easy recipe but since it is a mutton recipe, it requires lots of patience to be cooked well. It is better to use the pressure cooker to make meat recipes as the tenderizing process takes a lot of time if cooked in a cooking vessel
Ingredients for Hyderabadi Mutton Curry Recipe
- 500 gms Mutton (cut into pieces)
- 4 Onions medium-sized(finely chopped)
- 3 tbsp Oil
- 2 Bay Leave
- 2 Tomatoes (medium-sized)
- 1 tsp Garam Masala Powder
- 2 cups thick Yogurt (curd)
- 2 Cinnamon Stick
- 10 Cloves
- 5 – 6 Green Cardamoms
- 2 tbsp Poppy Seeds (soaked in a little warm water for 5 mins)
- Few strands Saffron
- 2 tbsp Cream
- 2 tbsp Ghee
- 3 tbsp Ginger-Garlic Paste
- 5 Green Chilies (slit)
- 3 – 4 tbsp Grated Coconut
- 1/2 tsp Turmeric Powder
- 2 tsp Chili Powder
- 3 tsp Coriander Powder
- 1 tsp Cumin Powder
- Salt to taste
- Coriander leaves
Instructions for Hyderabadi Mutton Curry Recipe
- 500 grams of mutton should be combined with 3 tbsp of curd, 2 tsp of red pepper flakes, 1/2 tsp of turmeric, 1/2 tsp of coriander, 1 tsp of salt, 1 tsp of ginger garlic paste, and 1 tsp of lime juice. Combine all of these ingredients together, then let them sit for an hour to marinate.
- 5 red chilies, 5 garlic cloves, 4 cloves, 3 green cardamoms, 1 tsp. poppy seeds and 1/4 cup. of water should be placed in a grinder jar. Make a paste out of all of these ingredients and set it aside.
- Add 3 tbsp of oil to a pressure cooker. Add a 1-inch cinnamon stick, a 1/2 teaspoon of peppercorn, and two medium-sized onions after that. Cook it for four minutes.
- Add 1/2 tsp of ginger garlic paste after that. Fry it until the raw ginger garlic paste odor has disappeared.
- Then add two green chilies that have been slit, and cook for an additional minute.
- After that, stir in the previously prepared ground masala paste and cook for an additional two minutes.
- The mutton is next added, and everything is thoroughly combined. Give it five minutes to cook.
- Then, keeping in mind that you had added salt, you can add 1 tsp of garam masala powder and salt to taste.
- Then pour a glass of water over the mutton, mix it in, cover the pressure cooker, and cook for four whistles.
- The final garnishing step is to add coriander leaves after the fourth whistle, and the Hyderabadi mutton curry is then ready to be served.
- Naan or Roti: Serve the Hyderabadi mutton curry with naan or roti, which are Indian bread. They are soft and fluffy and perfect to mop up the curry.
- Steamed Rice: You can also serve Hyderabadi mutton curry with steamed rice. The rice absorbs the spicy curry, making it a perfect combination.
- Pulao: If you want to add a bit more flavor, you can serve Hyderabadi mutton curry with a fragrant pulao. You can make pulao by cooking rice with spices and vegetables.
- Salad and Raita: To balance the spiciness of the curry, you can serve it with a refreshing salad and raita. A simple cucumber and tomato salad with a cooling mint raita will complement the curry nicely.
- Pickles: Pickles are a popular accompaniment to any Indian curry. You can serve the Hyderabadi mutton curry with any pickle of your choice like mango pickle or lime pickle.
- Papad: Crispy papad or poppadoms are also a great accompaniment to Hyderabadi mutton curry. They add a crunchy texture to the meal.
Tips and Variations
- Fresh spices are essential for achieving the authentic flavor of Hyderabadi mutton curry. The curry will have a more powerful and aromatic flavor if you toast the whole spices and grind them yourself.
- Marinating the mutton in yogurt and spices for several hours, or even overnight, can help tenderize and flavor the meat.
- Brown the meat on all sides before adding it to the curry. This not only improves the flavor but also helps to create a lovely texture.
- Cook the curry slowly: Hyderabadi mutton curry is usually slow-cooked on low heat to allow the flavors to mingle and the meat to tenderize. Allow the curry to gently simmer until the meat is fork-tender.
- Spices can be changed to taste: The spiciness of Hyderabadi mutton curry can be adjusted to personal preference. More or less, green is the color of choice for chiles.
- Allow the curry to rest: After it has been cooked, allow it to rest for at least 15-20 minutes before serving. This allows the flavors to come together and the curry to thicken somewhat.
FAQs for Hyderabadi Mutton Curry
Q; What is Hyderabadi mutton curry?
Hyderabadi mutton curry is a traditional Indian curry that originated in the southern Indian state of Telangana, in the city of Hyderabad. It’s a fiery, delicious curry with tender mutton (goat meat) in a rich, aromatic gravy.
Q; What are the primary components of Hyderabadi mutton curry?
Mutton (goat meat), onions, tomatoes, ginger, garlic, yogurt, fresh mint and coriander leaves, and a blend of spices including cumin, coriander, turmeric, chili powder, garam masala, and more are the main ingredients of Hyderabadi mutton curry.
What should I serve alongside Hyderabadi mutton curry?
Mutton curry in Hyderabad can be served with plain steamed rice, flavored rice such as biryani or pulao, naan or roti, salad, raita, chutney, or pickles. Fresh coriander leaves add a nice touch to the dish.
Is mutton curry in Hyderabad spicy?
Yes, mutton curry in Hyderabad is a spicy dish. The amount of spiciness can be adjusted to personal preference by adding more or less chili powder or green chilies.
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