Hyderabadi Mutton Curry

Name: Hyderabadi Mutton Curry
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 600 g mutton (bone-in curry cut pieces); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp oil; 1 tbsp ghee; 2 pcs bay leaf; 1 inch cinnamon (broken); 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 2 cup water (hot); 2 tbsp mint (fresh leaves); 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.7/5(175)

TASTE SCORE

9/10

A rich, home-style Hyderabadi curry where mutton cooks slowly with browned onions, yogurt, warm spices, and herbs until the gravy turns deep, fragrant, and full of flavor. It pairs especially well with rice, naan, or simple roti.

PREP

20m

COOK

70m

SERVES

1 KATORI

592 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Prepare the mutton and base ingredients.
1.Wash the mutton pieces and drain well.
2.Slice the onions thinly and chop the tomatoes.
3.Whisk the yogurt until smooth.
4.Slit the green chilies and keep the mint and coriander ready.
saute · ~10 min
Brown the whole spices and onions.
1.Heat oil and ghee in a pressure cooker over medium heat.
2.Add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds.
3.Let the spices sizzle for 20 to 30 seconds until fragrant.
4.Add the sliced onions and cook until deep golden brown.
TIPKeep the heat medium while browning onions so they color evenly without turning bitter.
saute · ~8 min
Cook the aromatics and tomatoes.
1.Add ginger-garlic paste and sauté until the raw smell disappears.
2.Add chopped tomatoes and green chilies.
3.Cook until the tomatoes soften and the mixture looks jammy.
4.Stir in turmeric powder, red chili powder, coriander powder, and cumin powder.
mix · ~6 min
Coat the mutton with the masala.
Add the mutton and salt, then mix well so every piece is coated in the onion-tomato masala. Cook for 5 to 6 minutes, stirring often, until the meat changes color.
mix · ~4 min
Add yogurt, mint, and water.
Lower the heat and stir in the yogurt a little at a time so it blends smoothly. Add mint leaves and hot water, then mix well and scrape the bottom of the cooker.
TIPAdding yogurt on low heat helps keep the gravy smooth and prevents curdling.
pressure cook · ~30 min
Pressure cook until the mutton is tender.
Cover and cook on medium heat until the mutton turns tender, about 20 to 25 minutes after full pressure is reached. Let the pressure drop naturally before opening the cooker.
simmer · ~10 min
Simmer the curry to finish the gravy.
Open the cooker and simmer the curry uncovered for 8 to 10 minutes until the gravy thickens slightly and the oil rises to the top. Stir in garam masala and lemon juice in the last minute.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice, naan, or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the washed mutton well so the masala fries properly instead of steaming.
2
Take the onions to a deep golden brown; they give this curry its signature color and sweetness.
3
Cook the tomatoes until jammy before adding mutton, or the gravy can taste sharp and underdeveloped.
4
Add the whisked yogurt little by little on low heat to keep the gravy smooth.
5
After pressure cooking, check one piece near the bone; it should yield easily but not fall apart completely.
6
Simmer uncovered until oil rises on top, which signals the masala has cooked out well.
7
This curry tastes even better after a few hours of resting, when the mutton absorbs the spice base.