| Main ingredients | Boneless mutton, Ginger-garlic paste, Turmeric powder, Green chillies, Curry leaves, Lemon juice, Fresh mint leaves, Fresh coriander leaves |
| Cuisine | Hyderabadi |
| Course | Main course mutton |
| Prep time | 10-15 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 500 grams boneless mutton, cut into 1 inch pieces
- 2 tablespoons ginger-garlic paste
- Salt to taste
- ½ teaspoon turmeric powder
- 4-5 green chilliesslit
- 2 tablespoons oil
- 10-15 curry leaves
- 1 tablespoon lemon juice
- Spice paste
- ½ cup fresh mint leaves
- ½ cup fresh coriander leaves
- 3-4 green chillies
Method
- Put mutton in a pressure cooker, add ginger-garlic paste, salt, turmeric powder, 2-3 slit green chillies and 2 cups water and mix well. Cover the cooker and cook under pressure till 4-5 whistles are released.
- Open the cooker once the pressure has reduced completely.
- To make the spice paste, put mint leaves in a mixer jar, add coriander leaves, green chillies and ½ cup water, and grind to a fine paste.
- Heat oil in a pan, add the ground paste and sauté for 2-3 minutes. Add cooked mutton and mix well and continue to cook for 4-5 minutes.
- Add remaining slit green chillies, curry leaves and lemon juice and mix well.
- Transfer onto a serving plate. Serve hot.