Spicy

Hyderabadi Mutton

Millet: Traditional Flavor

In a mixing bowl, combine barley, all the dals, broken wheat, assorted millets, 10 cashews, 10 almonds, pistachios, and black peppercorns. Rinse thoroughly and soak in 200 ml of water for 1 hour to soften and enhance their flavors.

• In another bowl, place the washed mutton and season it with chilli powder, turmeric powder, salt, ginger-garlic paste, lemon juice, and curd. Gently mix the marinade with the mutton, ensuring it's evenly coated, and allow it to marinate for 1 hour to infuse the flavor.

• In a pressure cooker, heat oil and add cinnamon, cloves, and cardamom to infuse the oil with aromatic flavors. Then, add the marinated mutton along with coriander powder, cumin powder, garam masala, and 100 ml of water. Pressure cook for 6 whistles until the mutton is tender, then allow the cooker to cool completely.

• Once cooled, add the soaked lentils and millets along with water to the cooked mutton. Mix everything well and pressure cook for an additional 6 whistles until the lentils and millets are fully cooked.

• After the cooker has cooled down completely, remove the mutton bones and blend the mixture coarsely to create a hearty and flavorful mutton and lentil millet stew. 

• For the tempering, heat ghee in a pan over medium heat. Add thinly-sliced onion pieces and fry them until they turn golden brown, releasing their rich aroma. Next, toss in 5 cashew pieces, 5 almond pieces, and green chili, allowing them to sizzle and infuse the ghee with their nutty flavors. After a minute of frying, add freshly chopped coriander and mint leaves, letting them crisp up and release their fragrant essence for about 2 minutes. Finally, pour this aromatic tempering over the luscious mutton stew, imparting a burst of flavors and adding the perfect finishing touch.