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🍖 Hyderabadi Reshmi Dum Ka Gosht (Slow-Cooked Creamy Mutton) – Recipe
This is a rich and aromatic mutton dish slow-cooked with creamy nuts, yogurt, and spices, famous in Hyderabadi cuisine. The mutton turns tender and juicy due to marination and slow-cooking on low flame.
🧂 Ingredients
🔹 For the Spice Paste (Dry Grinding):
Coriander seeds – 2 teaspoons
Cashews – 4
Almonds – 4
Dry coconut (grated) – 25 grams
Pistachios – 4
Shahi jeera (black cumin) – 1 teaspoon
Black pepper – 1 teaspoon
Cinnamon – 2–3 small pieces
Cloves – 2
Green cardamom – 3
Stone flower (dagad phool) – a little
Kabab chini (cubeb) – 4–5 pieces
Mace (javitri) – a small piece
Grind all the above dry spices into a powder.
🔹 For the Wet Paste (Add to dry spices and grind together):
Garlic cloves – 20 to 25
Ginger – 3-inch piece (cut into chunks)
Green chilies – 2
Fresh coriander leaves – 1 handful (washed)
Mint leaves – 1 handful (washed)
Yogurt – 100 grams (about ½ cup or slightly less)
Grind everything together with the dry spice powder into a medium-coarse paste.
🥩 For Marinating the Mutton:
Mutton with bone – ½ kg
Lemon juice – from half a lemon
Salt – to taste (around 1+ teaspoon)
Red chili powder – 1 tablespoon (regular)
Kashmiri red chili powder – 1 tablespoon (for color) (optional: reduce to 1 tsp if sensitive to spice)
Turmeric powder – ½ teaspoon
Deep-fried onions – 120 grams (1 large onion, fried & crushed)
Cooking oil – 5 tablespoons
Ghee – 1 to 2 tablespoons
Milk – a little (with a few saffron strands mixed in) (optional)
Raw papaya paste – 1 teaspoon (optional, for tenderizing)
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