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Tender, succulent mutton pieces slow-cooked to perfection in a rich, aromatic gravy. This authentic Hyderabadi curry gets its unique flavor from crispy fried onions, yogurt, and a blend of whole and ground spices.
For 4 servings
Prepare Fried Onions (Birista)
Marinate the Mutton
Tender, succulent mutton pieces slow-cooked to perfection in a rich, aromatic gravy. This authentic Hyderabadi curry gets its unique flavor from crispy fried onions, yogurt, and a blend of whole and ground spices.
This hyderabadi recipe takes 105 minutes to prepare and yields 4 servings. At 336.78 calories per serving with 38.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté Spices and Mutton
Cook the Curry
Finish and Garnish
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 2-3 whistles or about 10-12 minutes.
Add 2 medium potatoes, peeled and quartered, along with the mutton before pressure cooking for a heartier curry.
This curry can be made in a slow cooker. After sautéing the mutton (step 3), transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
For a richer, creamier gravy, you can add a paste of 8-10 soaked and blended cashews or almonds in the final 5 minutes of simmering.
Mutton is a high-quality protein source, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
This dish provides a significant amount of heme iron and Vitamin B12 from mutton, which are crucial for preventing anemia, supporting red blood cell production, and maintaining nerve health.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Yogurt in the marinade acts as a natural tenderizer and contains probiotics that promote a healthy gut microbiome, aiding in digestion and nutrient absorption.
One serving of Hyderabadi Mutton Curry contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used in preparation.
It can be part of a balanced diet. Mutton is an excellent source of protein, iron, and B vitamins. However, the dish can be high in saturated fat and calories. To make it healthier, use lean cuts of mutton, trim visible fat, and be mindful of the oil quantity.
Absolutely. You can cook it in a heavy-bottomed pot or a Dutch oven. Follow the instructions until step 4, then after adding water, bring it to a boil, cover the pot, reduce the heat to low, and let it simmer for 1.5 to 2 hours, or until the mutton is tender. Stir occasionally and add more hot water if needed.
To prevent curdling, always use full-fat yogurt that is at room temperature. Whisk it until it's completely smooth before adding it to the mutton. This stabilizes the yogurt and reduces the chance of it splitting.
This curry pairs beautifully with Hyderabadi Bagara Rice, naan, sheermal, or simple steamed basmati rice. A side of kachumber salad or raita also complements the rich flavors.
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.
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