My love for desi food cannot be described in words specially when talking about Hyderabadi cuisine.
Let me give you a brief introduction of Hyderabadi cuisine.It is also called as Deccani cuisine.It is the native cooking style of the Hyderabadi Muslims.
It developed during Bahmani dynasty and Qutb Shahi dynasty and was largely promoted by Nizams of Hyderabad.It continued to develop further on and turned into an amalgamation of Mughal, Turkish and Arabic along with influence of the native cuisines.
Hyderabadi cuisine offers a good variety of rice,wheat and meat dishes.What really makes them special is the skilled use of various spices,herbs and natural edibles.
Today I prepared Hyderabadi Mutton Bhuna Gosht. This consists of pan frying the meat with spices.Let me tell you all cooking mutton curry may seem to be a tedious process,it requires time and lot of patience.Mutton needs to be cooked on low heat in order to retain its moisture and tenderness.
So keeping this in mind,let’s take a look at the ingredients needed to make this tasty recipe.
Preparation time-10 minutes
Cooking time-1 hour
- 250gms-Mutton with bones(preferably 1 and 1/2″ pieces from leg)
- 1″cinnamon stick
- 2 green cardamoms
- 1 and 1/2 cup thinly sliced onion
- 1 and 1/2 tbsp ginger garlic paste (or finely chopped)
- 1/2 tsp turmeric powder
- 1tsp red chilli powder
- 4tbsp oil
- Salt as needed
- Heat oil in a kadai or non stick pan.Add cinnamon stick and cardamoms.Saute it for a few seconds.Then add sliced onions and fry till they turn golden brown.(For quick browning add a pinch of salt).
- Now add finely chopped ginger and garlic (or paste).Saute till the raw smell goes off, onions would turn brown in colour .Then add turmeric powder and chilli powder mixed with 1tsp of water to prevent spices from burning.
- Add mutton pieces when the oil starts separating from the mixture.
- Fry on low flame for 7-8′, stirring constantly till the mutton turns brown in colour.
- Add 2cups of water, let it come to a boil then simmer for 45′.Cook it covered, stirring every now and then.
- After 45′, check meat for doneness,if not done then cook untill meat is tender.
- The gravy must have reduced,if not then dry away the excess water till it becomes thick, leaving oil on the surface of mutton.
- Enjoy it with rice or roti.
Heat a non stick pan,add cinnamon stick, cardamoms and sliced onions,fry till they turn slightly golden brown.
Now add chopped garlic and ginger (or ginger-garlic paste)
Saute till the raw smell off and onions turn brown in colour
Add turmeric and chilli powder mixed in 1tsp of water,to prevent spices from burning
Saute till oil starts separating from the mixture
Now add mutton pieces
Fry on low flame for 7-8′ , stirring continuously till the mutton turns brown in colour
Now add 2cups of water, bring it to a boil,add then simmer for 45‘,check for doneness.
The gravy should be thick , with oil on the surface of mutton.Serve it with rice or roti.
Hope you liked my recipe.Please do try it and let me know.
Happy cooking 😃