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Hyderabadi Mutton Daleem
Preparation Time : 480
Cook Time : 40
Total Time : 520
mutton bone 1 kgs
Broken wheat about soaked overnight 500 gms
Chilli powder 2-3 tbsp
Green chillies about 5-6 nos
Ghee 1 cups
Garam Masala 1 tbsp
Yoghurt 250 gms
Whole masalas like cinnamon sticks, cardamom pods, black pepper corns 5 nos
Coriander and mint leaves chopped 1/2 cups
Fried onions about 3 nos
Cashewnuts and almonds soaked in water and made into a paste about 1/2 cups
Bengal gram, white lentils, yellow gram and red lentils all soaked about 2 tbsp
Salt 2 tbsp
Ginger garlic paste fresh 2 tbsp
Turmeric 1 tsp
Pressure cook the mutton, broken wheat and the dal together with the masalas except the whole masalas and the nuts.
Once done, separate the bones from the mutton or add them as it is.
Next important step is to mash the cooked broken wheat with a masher or you can even just blend it in your blender adding some extra water if required.
Mashing it well is preferred over blending. Back home it is always done using a traditional masher called 'ghotni'
Heat the ghee in a non stick cooking pot.
Transfer the mashed broken wheat and mutton mix to the pot and add the yoghurt whole masalas fried onions and the cashew almond paste
Let it simmer on low flame.
Garnish with coriander and mint, fried onions and fried green chillies and lemon wedges.
A must have fantastic dish made on every special occasion, weddings, family gatherings, festivals and get togethers. Power packed food of every Hyderabadi during Ramadan.
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