1.Mutton -- 1/2 kg 2.Almonds -- 50 gm 3.Cashewnuts -- 50 gm 4.Green chillies -- 5 5.Yogurt -- 1 cup 6.Cardamom -- 4 7.Cloves -- 5 8.Cinnamon sticks -- small 2 to 3 9.Kabab Chinese -- 6 t0 7 10.Stone flower -- some 11.Black pepper seeds -- few 12.Clarified butter or Ghee -- 5 tablespoon 13.Onions -- 5 big sized 14.Ginger Garlic paste -- 2 teaspoon 15.Black pepper powder -- 2 teaspoon 16.Turmeric -- 1/2 teaspoon 17.Mint leaves -- few 18.Coriander leaves -- few 19.Salt -- as required 20.Water -- 1 1/2 litre
20.Water -- 1 1/2 litre
METHOD
------
1.First grind cashews, almonds, green chillies along with yogurt and keep this paste aside(I)
2.Then grind
Cardamom -- 4
Cloves -- 5
Cinnamon sticks -- small 2 to 3
Kabab Chinese -- 6 t0 7
Stone flower -- some
Black pepper seeds -- few
Keep this powder also aside(II)
3.Heat clarified butter in a pressure cooker and add sliced onion in it.
4.Fry onion till it turns pinkish then add ginger garlic paste,black peppr powder 3/4 teaspoon,
turmeric powder 1/2 teaspoon,ground garam masala powder (II),salt and mutton.
5.Mix it well and add mint and coriander leaves, mix it well and fry for 2 minutes.
6.Add water in it mix well and pressure cook it for 20 minutes under low flame after one whistle.
7.Open the lid of pressure cooker let the water dry then add the paste (I).
8.Mix it well and add 1 1/2 litre of water , black pepper powder 1 teaspoon, salt, mint leaves, coriander leaves.
9.Now let it boil for 10 minutes then low the flame close the lid and let it cook for 20 minutes.
10.Hyderabadi marag or mutton stew is ready to serve...have it with naan,parotha,tandoori roti,bread etc.