Loading...
A classic Hyderabadi curry featuring tender mutton slow-cooked with young, tangy tamarind leaves. This dish offers a unique blend of sour and spicy flavors, creating a rich, aromatic gravy perfect with rice or roti.
For 4 servings
Marinate the Mutton
Sauté Aromatics
Sear the Mutton
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
A tangy and flavorful lentil curry from Hyderabad, made with soft-cooked pigeon peas and plenty of ripe tomatoes. This comforting dal gets its unique taste from a fragrant tempering of curry leaves and garlic, perfect with steamed rice.
A rich and savory slow-cooked porridge made from chicken, lentils, and broken wheat. This Hyderabadi specialty is known for its unique, thick texture and is garnished with fried onions, mint, and a squeeze of lime.
Tender, meaty chunks of raw jackfruit simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This Hyderabadi delicacy offers a unique blend of nutty, sour, and spicy flavors.
A classic Hyderabadi curry featuring tender mutton slow-cooked with young, tangy tamarind leaves. This dish offers a unique blend of sour and spicy flavors, creating a rich, aromatic gravy perfect with rice or roti.
This hyderabadi recipe takes 90 minutes to prepare and yields 4 servings. At 427.72 calories per serving with 39.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Mutton
Add Tamarind Leaves and Simmer
Finish and Serve
Replace mutton with 500g of bone-in chicken. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
Increase the amount of red chilli powder to 2 tsp and add 5-6 green chillies. You can also add a teaspoon of black pepper powder along with the garam masala for extra heat.
For a richer, restaurant-style gravy, add 2 tablespoons of cashew paste along with the tamarind leaves and simmer until the gravy thickens.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is vital for preventing anemia and maintaining energy levels.
The spices used, such as turmeric, and the tamarind leaves themselves contain antioxidants that help combat oxidative stress and inflammation in the body.
'Chigur' is the Telugu word for tender, young tamarind leaves. They are available seasonally, typically in the spring, and are prized for their unique sour and slightly astringent flavor, which is milder than that of tamarind pulp.
You can find fresh tender tamarind leaves at Indian or South Asian grocery stores during their peak season. Some stores may also carry them frozen, which can be used as a substitute.
Yes, you can. After searing the mutton, add the water, bring it to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 1.5 to 2 hours, or until the mutton is fork-tender. Check occasionally and add more hot water if the gravy becomes too thick.
Chigur Gosht can be part of a balanced diet. Mutton is an excellent source of protein and iron. However, it is also high in saturated fat and calories. To make it healthier, you can use leaner cuts of mutton, trim excess fat, and use less oil.
One serving of Chigur Gosht contains approximately 530-580 calories, depending on the cut of mutton and the amount of oil used. This estimate is for a serving size of about 310 grams.
Allow the curry to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight. Reheat gently on the stovetop or in the microwave before serving.