Mutton Kichda | Gosht Kichda | Hyderabadi Recipe | Ramadan Recipe

Ingredients

Onion – 6 deep
fried till crispy

Cardamom 2,

cloves -2 to 3

Cinnamon 1 small
stick.

Ginger garlic paste
– 1 tbl.sp

Tuvar dal/split
pigeon peas – ½ cup

Chana dal (split
chickpeas) – ½ cup

Moong dal/split
green gram dal – ½ cup

Masoor dal – ½ cup

Urad dal/black gram
dal – ¼ cup

lapsi rava or
broken wheat - 250 gm

Juice of half lemon

Few mint and
coriander leaves

For marination

Mutton – ½ kg

Tomatoes – 3

Green chilli – 3

Turmeric powder – ½
tsp

Coriander powder –
3 tsp

Roasted cumin
powder - 1 tsp

Red chilli powder
-  2 tsp

Garam masala – 1
tsp

Salt as per taste

Crispy fried onion
– 3

Method

Slice 6 onions
thinly and deep fry them in oil till crispy brown in color.

Wash and soak all
the dal together for half an hour.

Wash and soak lapsi
rava/broken wheat separately.

For marination

Make a puree of
three tomatoes and three green chillies

Half kg of mutton
cut into small pieces cleaned and washed, to this add tomato

Puree and  all the powdered masala,  half of the crispy fried onion, mix it well
and let it marinate for half to one hour.

Heat two tbl.sp of
oil in a pan and add to it cardamom 2, cloves 2 to 3 and cinnamon 1 small
stick.

Fry for a minute.

Add a tbl.sp of
ginger garlic paste and saute for few seconds till the raw smell goes.

Add the marianted
mutton to it and stir fry for 2 to 3 minutes on a low flame.

Add a glass of
water and pressure cook it till 4 to 5 whistles. When cooked remove in a pan.

Add cooked mutton
into the pan

Add freshly chopped
mint and corriander leaves and mix well.

In the same cooker,
add soaked dal and pressure cook till 4 to 5 whistles. When cool, remove in the
mutton pan and mix it well. Add water if needed.

Now pressure cook
broken wheat/lapsi rava till 2 to 3 whistle. Remove and add it to the mutton
mixture. Add salt and water if needed. It should not be too thick. Let it
simmer on a low flame for 4 to 5 mintues. When done, remove in a bowl, add
juice of half lemon, chopped coriander and mint leaves and fried onions. Serve
hot.

Assamese Mutton Curry

Mutton Sukka (Mutton Masala)

Nihari

Ingredients

Lamb – ½ kg

Ginger paste – 1 ts[

Coriander powder – 1 tsp

Pepper powder – 1 tsp

chili powder – 1 tsp

Flour – 3 tbl.sp

Turmeric powder – ½ tsp

Oil – 4 tbl.sp

Salt to taste

Spice

Nutmeg – ¼ tsp

Bay leaf – 1

Cinnamon – 1

Cloves – 11

Black cardamom – 2

Small cardamom - 2

Cumin seed – 1 tsp

Whole black pepper -1/2 tsp

Coriander seeds – 2 tsp

Fennel seeds – 2 tsp

To Garnish

Onion stick, ginger stick, chopped coriander and long slit green chilies

Method

Take a vessel, heat oil. Fry meat a little and then add to it ginger paste, chilli powder, coriander powder, salt, pepper and turmeric powder. Fry till masala separates from oil.

In a separate bowl, mix  flour with water to make a thin consistency.  Add this to the masala and boil it.

Make a fine powder of all the spice given and add this  to the meat along with some water,  cover and leave it to cook on a low flame till the meat tenderize.

In another pan, fry onion sticks till transparent.

Garnish nihari with fried onion sticks, ginger and green chillies and chopped coriander leaves.