Hyderabadi Mutton Korma

 Ingredients:

1/2 Kg Bone/Boneless Mutton

2 Potatoes

For Preparing Roasted and Ground Masala

2 Onions (finely chopped) 

1/2 cup Poppy seeds (khus khus)

1/2 cup Groundnut (Pali)

1/2 cup Coconut powder

2 cup Plain Yoghurt beaten

1 tbsp Ginger & Garlic Paste

1 tbsp Garam Masala

4 tbsp Lemon

1 tbsp Red chilli powder

1/2 tbsp Turmeric Powder

1/2 cup oil

salt to taste

For Garnishing

Coriander leaves, 

Mint Leaves and Green chillies finely chopped.

Method

Clean and wash the mutton pieces, add ginger and garlic paste pressure cook the mutton for 3/4 whistles without adding too much of water.

In a large non-stick saucepan/Khadhai at medium heat, Add  poppy seeds, groundnut, coconut powder, one by one separately and fry without oil for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.

Then Add onion without oil and fry till they are slightly golden/caramelize in colour and grind to a smooth paste.

Then in a large cooking bowl add oil at medium heat and add the yoghurt mix all fine paste and add ginger & garlic paste, red chilli powder, turmeric powder, garam masala, salt, lemon and mix it well and  leave it for low heat till the thin layer of oil appears on the bottom surface.

Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

Now add the meat to this,salt to taste,stir often to prevent masala burning, Do not cook on a high heat,simmer heat and add potato,green chilli cover the pan leave till done.

This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.
Remove pan from heat.

Garnished with fresh coriander leaves and mint leaves.

serving dish with Naans,Plain rice,Bagara-khana,Paranthas.....