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| Hyderabadi Dum Ka Gosht |
Not that we are ardent Holi fans, but we do play colour to some degree every year.However this year was different and we didn’t play Holi.Instead we focussed on having a relaxed holiday and I cooked a hearty lunch. We thought of having mutton as that would have been apt for the festive mood. But boy, when I went to the mutton shop, what I discovered was nothing short of a shock. A queue of close to 50 people were thronging the shop.Queuing behind 50 people is never my idea of buying mutton.So, I went to another shop to check the situation and it was far more pleasing.I bought some shoulder and rib cuts, weighing around 750 gms. Mutton has become very expensive, costing Rs 400 per kilo. But it was okay, since we rarely indulge nowadays. So, with the mutton in tow and the spices ready, I headed for the kitchen.
Serves: 3-4
Preparation Time: 35-45 mins
Cooking Time: 1.5 hrs.Using Pressure cooker.
Ingredients:
- Mutton: 750 gms.Shoulder and rib cuts.
- Two big potatoes, each halved into 2 pieces.
- Onion: 250 gms.Julienned.
- Fry the onion in 4 tbsp of oil until golden brown.Then make it into a fine paste.
- Ginger: A half inch piece.Made into a fine paste.
- Garlic: 12 cloves.Made into a fine paste.
- Charmagaz: 6 tbsp.
- Lightly roast the Charmagaz for 2 mins and then make it into a fine paste.
- Posto/Poppy Seeds: 5 tbsp.
- Lightly roast the poppy seeds for 1 min and then make it into a fine paste.
- Almond: 15-16 nos.Peel the almonds and make it into a fine paste.
- Whisked Yoghurt: 100 gms.
- Vegetable Oil:10 tbsp
- Melted Desi Ghee:3 tbsp.To be added at the end.
- Salt: According to taste.
- Powdered Spices:
- Turmeric Powder: 1 tsp
- Coriander Powder: 2 tbsp
- Whole Spices(Garam Masala):
- Green Cardamon:5-6
- Black Cardamon: 2-3
- Black Pepper(Powdered):10 nos.
- White Pepper(Powdered):5-6 nos.
- Cinnamon Stick:One 2 inch piece
- Cloves: 5-6.
- Bayleaf: 2
Note: All the pastes are to be prepared before starting the cooking.
Cooking Procedure:
- Heat 10 tbsp of vegetable oil in a kadai.
- Once the oil gets hot, add all the whole spices.
- When the aroma of the spices evolve, add the ginger and garlic pastes.
- After stirring for half a minute under low heat, add the mutton pieces, sliced potatoes and some amount of salt.
- Increase the heat to high.
- Then add the powdered spices and the fried onion paste.
- Stir and mix the ingredients briskly for 15 mins.
- Then add the charmagaz paste, poppy seed paste and almond paste.
- Reduce the heat to medium and continue to stir for a further 15 mins.
- Then set the heat to low and add the whisked yoghurt.
- Ensure that the yoghurt mixes well with the rest of the mixture.
- When the mixture appears homogenous, adjust the amount of salt.
- Stir for 10 more minutes.
- Then transfer all the ingredients into a pressure cooker. Add some amount of warm water into the pressure cooker. The quantity of water depends upon the amount of gravy required.
- Let the mutton simmer for 35 mins in the cooker, at the end of which it should be done.
- Drizzle some ghee over the mutton before serving.
