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Hyderabadi Mutton Khorma/Aloo Gosht Khorma
Hyderabadi Mutton Khorma/Aloo Gosht Khorma

Before you jump to Hyderabadi Mutton Khorma/Aloo Gosht Khorma recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to hyderabadi mutton khorma/aloo gosht khorma recipe. To make hyderabadi mutton khorma/aloo gosht khorma you need 16 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Hyderabadi Mutton Khorma/Aloo Gosht Khorma:
  1. Use 1/2 kg Mutton
  2. Take as needed oil
  3. Use 3 Potatoes
  4. Use 400 gm Yoghurt
  5. Use 2 tsp Ginger garlic paste
  6. Use 2 tsp Salt
  7. Take 1/2 tsp Turmeric powder
  8. Prepare 2 tsp Red Chilli powder
  9. Prepare 1/2 tsp Garam Masala
  10. Use 3-4 Green Chillies slit
  11. Use 1 cup Coriander Leaves finely chopped
  12. Take 1/4 cup Mint Leaves chopped
  13. Provide 3-4 Onions thinly sliced and fried
  14. Get 1/4 cup Peanuts roasted
  15. Take 1/4 cup Dry Coconut pieces roasted
  16. You need 3 tbsp Charoli Seeds soaked and made into a paste
Steps to make Hyderabadi Mutton Khorma/Aloo Gosht Khorma:
  1. Clean and wash the Mutton pieces and marinate with all the ingredients mentioned including Yoghurt. Keep it aside. Meanwhile deep fry sliced Onions just like we do for Biryanis. Keep that aside too. Keep that in a freezer for 5 minutes.
  2. Peel and cut Potatoes into medium sized cubes. Also deep fry these in the same Oil until done. This gives a nice flavour as well quickens the cooking process. Make a smooth paste of Charoli Seeds, Peanuts and Dry Coconut. Keep it aside.
  3. Pressure cook marinated Mutton and blended masala paste with about 3-4 cups of Water, Green Chillies and half of the Coriander and Mint Leaves for 7-8 whistles or more as required. Let the pressure settle down on it's own before opening the lid. Now add fried Potato cubes and crushed Onions. Onions that were kept in the freezer can be easily crushed with hands. It's a useful tip to remember.
  4. As there was Yoghurt in it, there will be much water. Simmer on a low heat for about 15 minutes. Adjust Salt and garnish with Coriander and Mint Leaves both. If required adjust the consistency with some water accordingly and cook on a high heat until the first boil and then reduce the heat to let it simmer for 5 more minutes. Oil should be seen floating on top. The consistency is usually semi thick. It goes well with Baghara Khaana and Naans both.

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