Hyderabadi Lal Gosht

Ingredients:-

Mutton -1 pound
Yogurt / Curd-1 cup
Ginger paste - 1 tbsp
Garlic paste-1 tbsp
Fried onions -1 cup (make into powder)
Tomatoes puree-2 tbsp (caned)
Red chilli powder-1 tsp
Garam masala powder-1 tsp
Turmeric powder-1/2 tsp
Coriander powder-1/2 tsp
Cumin powder-1/2 tsp
Bay leaf -1 nos
Whole cloves-4 nos
Whole pepper corns-4 nos
Cinnamon stick-2 " pieces
Mint Leaves-2 hand fulls (chopped)
Coriander Leaves-1/4 cup chopped
Salt to taste
Green chillies-1 chopped
For the seasoning:-


Green chillies-3 -4 nos (slit )
Curry leaves-few
Black Cumin Seeds / Shahi Jeera -1/2 tsp
Oil -1 tbsp


How to make Fried onions :-

Onion-3 nos
Corn flour-3 tsp
Oil-for deep frying

Method:-
Cut onions into very thin slices,sprinkle corn flour on to of the onions and mix it then deep fry till they are golden brown color.

Method:-

Wash and drain mutton.Cut into cub size pieces.

In one bowl add washed mutton , add yogurt, salt, cumin powder, turmeric, whole mix spices, ginger, garlic, whole white cumin, chopped coriander, mint, green chilli, all spices powder,tomato puree, fried onion powder & mix spices powder and mix it.cover the bowl and allow the mutton to marinate for 1 hour in the refrigerator.

Heat a pressure cooker add marinated mutton fry for a 5 minutes .Now add 1 cup of water mix well and pressure cook for 1 whistle.Reduce the flame to a simmer and continue cooking for 20 minutes.

Wait until all the pressure is gone from the cooker before opening lid.

Continue cooking if you prefer the gravy to be less liquid.

Heat oil in a small skillet.

Add black cumin seeds (shahi jeera)  and allow them sizzle.Add green chillies ,curry leaves .mix well and add seasoning to the mutton.Cook for 2 minutes,switch of the stove.

Serve hot with rice or roti or naan.