Hyderabadi Mutton Badshahi

Ingredients:

500 gm. Mutton, boneless

4 cups- Onion, sliced

2 tbsp. Oil

3 tbsp. Yogurt

¼ tsp. Turmeric powder

2 tbsp. Ginger-Garlic paste

3 tsp. Red chili powder

1 tsp. Coriander powder

½ tsp. Cumin powder

½ tsp. Black pepper powder

Salt to taste

2 tbsp. Clarified butter/Ghee

½ cup- Cashew nut paste

1 tsp. Poppy seeds paste

1 cup- Coconut milk

1 tsp. Garam masala powder

¼ cup- Coriander leaves, chopped

Method:

1. Heat oil in a pan, add onion, little salt and fry them till golden brown. Cool them off and make it a paste with yogurt into a soft light brown paste.

2. In a another heavy bottomed pan, add mutton cubes, turmeric powder, ginger-garlic paste, red chili powder, coriander powder, cumin powder, black pepper powder, salt and 2 cups of water(add more water if needed), cook till the mutton is 90% done. Keep it aside.

3. Heat ghee in a kadai/wok, add fried onion paste, cashew nut paste, poppy seeds paste, coconut milk and prepare gravy. Let it cook for 3-4 minutes on high flame. 

4. Then add boiled mutton cubes along with the stock into it, mix it up well. Cover with a lid, simmer and cook till the gravy thickens and the mutton is tender.

5. When the gravy reaches your desired level of thickness add the garam masala powder and stir once again.

6. Garnish with coriander leaves and serve with steam rice or naan.