Hyderabadi Mutton Curry

Hyderabadi Mutton Curry

This authentic Hyderabadi mutton curry brings centuries of royal tradition to your table. Rich, aromatic, and deeply flavorful, this slow-cooked masterpiece combines tender mutton with a complex blend of spices, coconut, and poppy seeds for an unforgettable dining experience that's perfect for special occasions.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings:

Calories: 485kcal

Equipment

Chef's Knife

Chopping Board

Dutch Oven

Ingredients

For the Marinade:

450 g mutton cut into pieces
2 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp cumin powder
2 tsp coriander powder
1 tsp Kashmiri chilli powder
Salt to taste

For the Curry:

6 tbsp oil
2 big onions sliced
5 cloves garlic
2- inch cinnamon sticks
5-6 green cardamoms
2 bay leaves
2 medium tomatoes chopped
1 tsp fennel seeds
1 cup scraped coconut
2 tbsp poppy seeds

Instructions

Marinate the mutton pieces with ginger-garlic paste, turmeric powder, cumin powder, coriander powder, Kashmiri chilli powder, and salt. Let it rest for 30 minutes.
Heat oil in a heavy-bottomed pot or slow cooker. Add cinnamon sticks, green cardamoms, and bay leaves. Fry for 30 seconds until fragrant.
Add sliced onions and garlic cloves to the pot. Fry until onions turn golden brown and crispy.
Add chopped tomatoes and cook until they become soft and mushy, about 5-7 minutes.
Add the marinated mutton along with all the marinade. Mix well and cook on high heat for 10-15 minutes, stirring occasionally.
Add fennel seeds, scraped coconut, and poppy seeds. Mix thoroughly.
Reduce heat to low, cover the pot, and let it simmer for 1.5-2 hours or until the mutton becomes tender and the flavors meld together.
Stir occasionally and add water if needed to prevent sticking. Adjust salt and spices to taste.
Serve hot with basmati rice, naan, or roti.

Notes

Slow cooking is essential for developing the rich, complex flavors characteristic of Hyderabadi cuisine

If you don't have fresh coconut, use 1/2 cup desiccated coconut soaked in warm water for 15 minutes

Poppy seeds can be soaked in warm water and ground into a paste for better integration

The curry tastes even better the next day as flavors continue to develop

You can substitute mutton with lamb or goat meat for similar results

For a richer curry, add 2-3 tbsp of fried onion paste (birista) during cooking

Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months

Nutrition