50 mins

    Mutton Curry Hyderabadi is a delicate recipe. Learn how to make Mutton Curry Hyderabadi by following this easy recipe.


    Delhi, India
    145 people made this

    Serves: 5 

    • 1 kg (35 oz.) mutton
    • 1 tsp Garam Masala Powder
    • 2 cups thick Yogurt
    • 2 Cinnamon Stick
    • 10 Cloves
    • 6 Green Cardamoms
    • 2 Bay Leaf
    • 2 tbsp Poppy Seeds (soaked in a little warm water for 10 mins)
    • few Few strands Saffron
    • 2tbsp Cream
    • 4 tbsp Oil
    • 2 tbsp Ghee
    • 4 Onion (finely chopped)
    • 2 Tomato(medium) (chopped)
    • 3 tbsp Ginger-Garlic Paste
    • 5 Green Chilies (slit)
    • 4 tbsp Grated Coconut
    • 1 tsp Turmeric Powder
    • 2 tsp Chili Powder
    • 3 tsp Coriander Powder
    • 1 tsp Cumin Powder
    • Salt to taste
    • For garnishing Coriander leaves
    • For garnishing 10 Almonds (blanched and sliced)

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Marinate the mutton with cumin powder, ginger-garlic paste, curd, red chili powder, coriander powder and green chilies for an hour.
    2. Make a paste by grinding poppy seeds and grated coconut.
    3. Take a vessel and heat both oil and ghee. Put whole spices, bay leaf and fry for a few seconds.
    4. Add onions and fry till it turns transparent. Add tomatoes and the marinated mutton and mix well. Cook on a medium flame till the water is completely evaporated
    5. Put the poppy seeds-coconut paste, salt and mix well. Add 3 cups of water and cook till the mutton is tender and the gravy thickens.
    6. At the end add garam masala powder, saffron solution and mix well. Garnish with chopped coriander leaves, sliced almonds and fresh cream in squirrels.

    Serving suggestion

    served with steam rice, chapati.

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