Wednesday, April 21, 2010

Hyderabadi Mutton Mahekhaliya - I




Hyderabadi Mahekhalya – Meat Curry-1


Ingredients:
1/2 Kg Bone/Boneless Mutton
1 Large tomato(finely chopped)
1/2 tbsp Red chili powder
1/2 Turmeric Powder
1 tbsp ginger & 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 tbsp Cumin seeds (zeera)
1 tbsp Mustard seeds (rai)

For Garnishing
Coriander leaves and Green chillies washed and fine chopped.

Method

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 & 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 separately and fry without oil for 1 minute-or till slightly darker in colour 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 medium heat, add 1 tbsp cuming seed, 1 tbsp 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 & 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 & 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 until the oil appears on the bottom surface & cook until the raw smell of onion/tomatoes/tamarind evaporates..

This dish should have thick gravy so ideally,water is not added while cooking 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.....



4 comments:

  1. This is my favorite recipe
    i love this recipe a lot......
    thanks a lot for posting......
    i m learning a lot from ur recipes

    ReplyDelete
  2. Thanks for sharing the recipe, but aren't there 2 things missing?

    1. Kalonji seeds (nigella)
    2. Methi seeds (fenugreek)

    ReplyDelete
  3. As far as i know this is the most authentic recipie used for meHekheliya, my mom and MIL follow this aswell and i have neither seen them adding kalonji and fenugreek nor heard about it.. .

    ReplyDelete
  4. Lipsmacking recipe...was an instant hit at my place when I cooked this...

    ReplyDelete

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