Hyderabadi Mirchi Ka Korma Sanjeev Kapoor Khazana

A hot Hyderabadi mutton preparation, with meat cooked in green chillies and then simmered in a fiery green paste. Totally, a fiery surprise!

HYDRABADI MIRCHI KA KORMA

Ingredients

500 gms boneless mutton, cut into 1 inch pieces
2 tbsps ginger-garlic paste
Salt to taste
tsp turmeric powder
4-5 green chillies, slit
2 tbsps oil
10-15 curry leaves
1 tbsp lemon juice
Spice paste
cup fresh mint leaves
cup fresh coriander sprigs
3-4 green chillies

Method

1. Transfer the mutton in a pressure cooker, add the ginger-garlic paste, salt, turmeric powder, 2-3 slit green chillies, 2 cups water and mix well. Cover with a lid and cook under pressure till 4-5 whistles are released.
2. Open the cooker once the pressure has reduced completely.
3. To make the spice paste, put the mint leaves in a mixer jar. Add coriander sprigs, green chillies, cup water, and grind to a fine paste.
4. Heat oil in a pan. Add the ground paste and saut for 2-3 minutes. Add the cooked mutton and mix till well combined. Continue to cook for 4-5 minutes.
5. Add the remaining slit green chillies, curry leaves and lemon juice and mix well.
6. Transfer on a serving plate. Serve hot.

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