Mutton Curry Hyderabadi Recipe

• 1 kg (35 oz.) Mutton
• 1 tsp Garam Masala Powder
• 2 cups thick Yogurt
• 2 Cinnamon Stick
• 10 Cloves
• 5 - 6 Green Cardamoms
• 2 Bay Leaf
• 2 tbsp Poppy Seeds (soaked in a little warm water for 10 mins)
• Few strands Saffron
• 2 tbsp Cream
• 4 tbsp Oil
• 2 tbsp Ghee
• 4 Onion (finely chopped)
• 2 Tomato(medium) (chopped)
• 3 tbsp Ginger-Garlic Paste
• 5 Green Chilies (slit)
• 3 - 4 tbsp Grated Coconut
• ½ tsp Turmeric Powder
• 2 tsp Chili Powder
• 3 tsp Coriander Powder
• 1 tsp Cumin Powder
• Salt to taste
• For garnishing:-
• Coriander leaves
• 10 Almonds (blanched and sliced)

• Marinate the mutton with cumin powder, ginger-garlic paste, curd, red chili powder, coriander powder and green chilies for an hour.
• Make a paste by grinding poppy seeds and grated coconut.
• Take a vessel and heat both oil and ghee.
• Put whole spices, bay leaf and fry for a few seconds.
• 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.
• 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.
• At the end add garam masala powder, saffron solution and mix well.
• Garnish with chopped coriander leaves, sliced almonds and fresh cream.