500 grams mutton, 2 onions, 1 tomato, 2 tablespoons National ginger garlic paste, 3 green chillies, 2 tablespoons grated coconut, ¼ National teaspoon turmeric, 2 teaspoons National coriander powder, ½ teaspoon National cumin seeds, 1 teaspoon National red chilly powder, ½ teaspoon National garam masala powder(hot spice mix), 1 cup curd(yoghurt), 1 inch cinnamon, 4 cloves, 2 green cardamoms, 1 bay leaf, 1 tablespoon (poppy seeds), few strands saffron, 1 tablespoon Olpers cream, 2 tablespoons oil, 1 tablespoon ghee and National salt to taste.
HOW TO PREPARE
Clean the mutton well. Soak the saffron in a tablespoon of warm milk. Soak the poppy seeds in a little water for ten minutes. Put the mutton pieces into a big bowl. Add the National ginger garlic paste, green chillies, National red chilly powder, National coriander powder, National cumin powder and curd, mix it all up and marinate it for an hour at least. Now grind the poppy seeds and the grated coconut into a fine paste. Take a pan and heat up the oil and ghee. When the ghee begins boiling add all the whole spices and sauté briefly. Add the onions and sauté till they are golden brown. Next put in the tomatoes and sauté till the oil begins to leave the edges of the pan. Put in the mutton and mix it up well. Cover with a lid, simmer and cook till the gravy thickens. Add the coconut and poppy paste and stir well. Cover and cook for another 2 minutes. Now add 1½ cup water and let it boil. When it begins boiling add National salt to taste and stir well. Simmer, cover and cook till the mutton is tender. When the gravy reaches your desired level of thickness add the National garam masala and stir once again. Pour the saffron solution and turn of the flame. Garnish with sliced almonds and coriander and serve the Hyderabadi mutton.
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