Hyderabadi Mutton Curry

Ingredients

•	Mutton,cut into 1 inch pieces on the bone	750 grams
•	Oil	6 tablespoons
•	Black cardamoms	2-3
•	Green cardamoms	5-6
•	Star anise	1
•	Cloves	4-5
•	Onions,finely sliced	4 medium
•	Salt	to taste
•	Cumin seeds	1 teaspoon
•	Coriander seeds	1 tablespoon
•	Fennel seeds (saunf)	1 teaspoon
•	Dried red chillies,broken	5-6
•	Scraped coconut	1/2 cup
•	Poppy seeds (khuskhus/posto),soaked	2 tablespoons
•	Ginger-garlic paste	2 tablespoons

Method
Heat 2 tbsps oil in a pressure cooker, add black cardamoms, green cardamoms, star anise and cloves and sauté till fragrant. Add onions and sauté lightly.

Add mutton, 1½ cups water and salt and mix well. Close the cooker with lid and cook for 20-25 minutes till 5-6 whistles are given out.

Heat 2 tbsps oil in a non stick pan, add cumin seeds, coriander seeds, fennel seeds and dried red chillies and sauté till fragrant.Add coconut and poppy seeds and sauté for 1-2 minutes.

Transfer this mixture into a mixer jar and grind into a fine paste with sufficient water.Heat remaining oil in the same pan. Add ginger-garlic paste and ground paste and sauté for 10 minutes.

Add the cooked mutton to the pan.Pour ½ cup water in the mixer jar, swirl it around and pour into the pan. Add salt if required, cover and cook for 10 minutes. Transfer into a serving bowl and serve hot.