How to Make Appetizing Hyderabadi Mutton Khorma/Aloo Gosht Khorma

Hyderabadi Mutton Khorma/Aloo Gosht Khorma.

You can cook Hyderabadi Mutton Khorma/Aloo Gosht Khorma using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Hyderabadi Mutton Khorma/Aloo Gosht Khorma

1. You need 1/2 kg of Mutton.
2. It's as needed of oil.
3. You need 3 of Potatoes.
4. You need 400 gm of Yoghurt.
5. You need 2 tsp of Ginger garlic paste.
6. Prepare 2 tsp of Salt.
7. You need 1/2 tsp of Turmeric powder.
8. It's 2 tsp of Red Chilli powder.
9. It's 1/2 tsp of Garam Masala.
10. You need 3-4 of Green Chillies slit.
11. It's 1 cup of Coriander Leaves finely chopped.
12. It's 1/4 cup of Mint Leaves chopped.
13. You need 3-4 of Onions thinly sliced and fried.
14. Prepare 1/4 cup of Peanuts roasted.
15. It's 1/4 cup of Dry Coconut pieces roasted.
16. You need 3 tbsp of Charoli Seeds soaked and made into a paste.

Hyderabadi Mutton Khorma/Aloo Gosht Khorma instructions

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..