Ingredients: 300 grams Mutton,1 Onion,1/2 teaspoon Ajwain (Carom seeds),1 teaspoon Whole Black Peppercorns,1 inch Cinnamon Stick (Dalchini),2 Cardamom (Elaichi) Pods/Seeds,3 Cloves (Laung),1 Bay leaf (tej patta),2 tablespoons Ginger Garlic Paste,1/4 teaspoon Turmeric powder (Haldi),Salt – to taste,2 tablespoons Sunflower Oil,1 tablespoon Ghee,Water – as required,2 Green Chillies,150 grams Curd (Dahi / Yogurt),1 teaspoon Coriander Powder (Dhania),1 teaspoon Garam masala powder,1/4 cup Coriander (Dhania) Leaves,1/8 cup Mint Leaves (Pudina),2-1/2 cups Water,12 Cashew nuts,2 tablespoons Dry coconut (kopra)
Time in minutes: 30 Servings: 3 Course: Lunch Diet: Non Vegeterian
Instructions: To begin making the Hyderabadi Marag, add all the ingredients listed under ‘for pressure cook’ in a cooker.Pressure cook for 1 whistle on high and and 3 whistles on medium flame. Allow the cooker to release pressure on it self.Meanwhile, roast and grind cashews and coconut to a fine paste in a blender.Once the pressure is released add garam masala powder, coriander powder, cashew-coconut paste and saute it for about a minute.Now add whisked yogurt and saute until the gravy thickens and oil separates from the sides of the cooker.Add water, coriander leaves, mint leaves and simmer for 4-5 minutes more. After 4 to 5 minutes, switch off the flame and it is ready to be served.Serve Hyderabadi Marag with Rumali Rotis and phulkas for a weekend lunch or dinner.