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Hyderabadi Mutton Recipes Hyderabadi cuisine has a variety of interesting mutton dishes to spice up your Idd. |
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Khorme ke Kabab Serves 8-10
Ingredients
1 kg boneless mutton 1 tsp ginger paste 1 tsp garlic paste 1 teaspoon red chilli powder ¼ tsp turmeric powder 1 tblsp watermelon seeds ground 1 tblsp musk-melon seeds ground ¾ cup yogurt, beaten 125 roasted gram, ground 4 lemons A few mint leaves 2 medium onions, sliced in rings Oil to fry Salt to taste
· Add salt, red chilli powder, turmeric, ginger and garlic to meat. Boil in just enough water for the meat to cook through. · Pound the meat in a mortar with a pestle, not allowing it to become to become pasty, but letting it remain somewhat stringy/shredded. Add the yogurt, ground seeds, ground gram and juice of 2 lemons to the pounded meat and mix. · Take about a teaspoon-full of meat, place it in your palm and roll into an oblong shape, about 2 ¼”. Repeat the process for the rest of the meat. · Heat oil and deep fry. Or shallow fry in a non-stick pan, turning each one until it is golden brown on all sides. Serve hot garnished with onion rings, slices of lemon and pudina.
Hint: if you do not have watermelon/musk-melon seeds, you can use a combination of almonds and cashew nuts, which must also be ground into a powder. |
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Gosht Ke Sev Serves 6-8
Ingredients
1 kg boneless mutton, cut into 1 ½” – 2” pieces ½ tsp turmeric powder 1 tsp ginger paste 1 tsp garlic paste 1 tsp red chilli powder Oil for frying Salt to taste
Method
· Pressure cook the meat with all the ingredients, except red chilli powder, with just enough water to cook the meat through. Uncover and dry up excess water if any. Separate the meat into shreds with your fingers. · Heat oil. Deep fry the shredded meat to a crisp golden brown Remove excess oil by spreading the meat on a paper towel. Sprinkle with red chilli powder and serve. |
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Kabab Kheema Serves 4
Ingredients
½ kg minced mutton 2 medium onions, sliced fine ¾ tsp ginger paste ¾ tsp garlic paste ½ tsp cassia buds (kabab chini) roasted and ground 2 tsp watermelon/musk-melon seeds, ground 1- ½” piece of green papaya skin ground (or a dash of tenderiser) A few sprigs of green coriander (kothmir), chopped ¾ cup yogurt, beaten 4 green chillies chopped 1/3 cup oil Salt to taste A piece of charcoal
Method · Heat the oil. Fry the onions till light brown. Remove, set aside to cool, then crush or grind. · In the same oil, fry the ginger and garlic until golden and add the mince. Add salt, ground cassia buds, papaya skin paste, chopped kothmir, green chillies, ground onions and the yogurt. Mix together and transfer into a baking dish. · Bake in a pre-heated oven at 300°F for about 30 min’s or until done and golden on top. Remove from oven. · Heat a piece of charcoal over the gas until red hot, drop it into the middle of the dish and cover. The charcoal gives the kheema its rich smoky flavour. |
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