Hyderabadi Lal Gosht

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Ingredients:

Mutton - 1 pound (1/2 kg)
Yogurt - 1 cup
Ginger Paste - 1 tsp
Garlic Paste - 1 tsp
Red Chili Powder - to taste
Garam Masala - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Bay Leaf - 1
Whole Cloves - 4 to 5
Whole Peppercorns - 4 to 5
Green Cardamoms - 4
Cinnamon Stick - 2″ piece
Mint Leaves - 2 handfuls, chopped
Cilantro (Coriander Leaves) - 1/4 cup, chopped
Green Chilies - to taste, chopped
Salt - to taste
Cumin Seeds - 1/2 tsp
GF Tomato Sauce - 2 Tbsp
Fried Onions - 1 cup
Water - 1/2 cup

For the seasoning:

Oil - 1 Tbsp
Black Cumin Seeds - 1/2 tsp
Green Chilies - to taste, slit
Curry Leaves - 1 sprig

Method:

1. Wash and drain Mutton.
2. From the ingredients list above, mix all of the ingredients from “Yogurt” to “Fried Onions” in a medium size mixing bowl.
3. Add washed and drained Mutton and mix well to coat evenly.
4. Cover the bowl and allow the Mutton to marinate for minimum 1 hour in the refrigerator.
5. Remove Mutton from the fridge and add it to a pressure cooker.
6. Add 1/2 cup water, mix well and pressure cook for 1 whistle. Reduce the flame to a simmer and continue cooking for 20 minutes.
7. Wait until all of the pressure is gone from the cooker before opening lid.
8. Continue cooking if you prefer the gravy to be less liquidy.
9. Heat Oil in a small skillet.
10. Add Black Cumin Seeds and allow them to sizzle.
11. Add Green Chilies and Curry Leaves. Mix well and add seasoning to the Mutton.
12. Serve hot with rice.