HYDERABADI WEDDING STYLE MUTTON | HYDERABADI DUM KA MUTTON | DUM MUTTON CURRY

Описание: Hyderabadi Wedding Style Mutton | Hyderabadi Dum Ka Mutton | Dum Mutton Curry | Dum Mutton Recipe | Hyderabadi Mutton Curry | Dum Ka Gosht | Mutton Curry | Mutton Masala | Mutton Gravy | Dum Ka Mutton | Dum Ka Gosht Recipe

Ingredients for Hyderabadi Dum Mutton Curry:

Mutton - 750 gms (with bones)

Chilli Masala Paste:
Dry Red Chillies- 8
Poppy Seeds (Khuskhus)- 3 tsp (dry roasted)
Ginger, chopped- 1.5 inch piece
Garlic cloves- 10

For Marination:
Curd/Plain yogurt whisked- 200 gms.
Red Chilli Paste- entire quantity
Fried onions (birista) crushed/roughly ground- 4 medium onions (7-8 tbsp after frying and crushed )
Coriander leaves, finely chopped- 5-6 tbsp
Mint (pudina) leaves, finely chopped- 4 tbsp
Kashmiri Chilli Powder - 1.5 tsp
Salt- 1.5 tsp

Whole Spices for tempering:
Green Cardamom- 6
Cloves- 6
Cinnamon- 2

Other Ingredients:
Green Chillies, slit- 4
Ghee (clarified butter)- 4 tbsp

Preparation:

To make the Red Chilli Paste, take a grinder/blender and add all the ingredients specified above. Grind to a coarse paste.
Now add 4 tbsp water and blend to a smooth paste. You can add more water while blending if necessary.
Slice the onions, fry in oil till golden into a birista and set aside to cool. Crush it with your hand or roughly grind to a coarse powder in the grinder.
Fine chop the coriander and mint leaves, slit the green chillies.
To marinate the mutton, add all the ingredients specified for marination in the heavy bottomed pan you will use for cooking.
Mix it well, cover with lid and set aside in fridge to marinate for 2-3 hours.
Take out the heavy bottomed pan from the fridge 30 mins before you cook.

Process :

Heat a tempering spoon & add ghee. Once the ghee is hot add the whole garam masalas & allow it to splutter.
Pour this hot ghee with the garam masalas over the marinated meat evenly and place the pan on the burner.
Arrange the slit green chilies over the meat.
Switch on the flame/heat and once it heats up give a mix.
Cover and cook for 10 mins on medium low heat till steam builds up.
Lower the heat to minimum and cook covered for another 60 mins.
Remove the lid every 15 mins and give a stir. You can also add a splash of water in case the gravy has dried up completely when you remove the lid.







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