Hyderabadi mutton mahekhaliya

Ingredients

• 1/2 Kg Bone/Boneless Mutton
• 1 Large tomato(finely chopped)
• 1/2 tablespoon Red chili powder
• 1/2 Turmeric Powder
• 1 tablespoon ginger and garlic paste
• 1/2 cup Tamarind Juice(Imli ka khata)
• 6-8 Curry leaves
• Coriander leaves fine chopped.
• 1/2 cup oil
• salt to taste.
• For Roasted and Ground Masala
• 2 Onions (finely chopped)
• 1/2 cup Sesame seeds (Til)
• 1/4 cup Groundnut (Pali-skins removed after roast)
• 1/2 cup Coconut powder
• 1 tablespoon Cumin seeds (zeera)
• 1 tablespoon Mustard seeds (rai)
• For Garnishing
• Coriander leaves and Green chillies washed and fine chopped.

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Preparation

• Clean and wash the mutton pieces, add ginger and garlic paste,pressure cook the mutton for 3/4 whistles without adding too much of water,until the meat is tender and keep aside.
• In a large non-stick saucepan/Khadhai at medium heat, Add sesame seeds, groundnut, coconut powder, cumin seeds, mustard seeds one by one separatly and fry without oil for 1 minute-or till slightly darker in color and then grind to a fine smooth paste keep aside.
• Then Add onion without oil and fry till they are slightly golden in colour and grind to a smooth paste. Then in a large cooking bowl add oil at mediume heat, add 1 tablespoon cuming seed, 1 tablespoon mustard seeds,stir until the seeds crackle.
• After few seconds add curry leaves for few seconds immediately add tomato stir for 5 minute add ginger and garlic paste, stir for few seconds
  Add red chili powder, turmeric powder, salt mix well, stir it till tomatoes gets smooth and mushy.
• Then add the paste and mix it well and add tamarind juice leave it for low heat till the thin layer of oil appears on the bottom surface. Stir often to prevent burning,if required, sprinkle a little water from time to time prevent the masala from burning.
• Now Add the meat pieces and mix well & salt to taste, stir often to prevent masala burning,Do not cook on a high heat,simmer heat and add the green chillies, coriander leaves cover the pan leave for 20-25 minutes untill the oil appears on the bottom surface and cook until the raw smell of onion/tomatoes/tamarind evaporates.
• This dish should have thick gravy so ideally,water is not added while cooki if however,you find it getting too dry,1/2 cup of warm water can be added to it. Remove pan from heat and serve dish with Naans,bagara-khana, Paranthas,plain rice.