A hot Hyderabadi mutton preparation, with meat cooked in green chillies and then simmered in an intense green paste. Completely, 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
1/2 tsp turmeric powder
4-5 green chillies, slit
2 tablespoons oil
10-15 curry leaves
1 tbsp lemon juice
Spice paste
1/2 cup fresh mint leaves
1/2 cup fresh coriander sprigs
3-4 green chillies

Technique

1. Transfer the mutton in a pressure cooker, include 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 decreased totally.
3. To make the spice paste, put the mint leaves in a mixer container. Include coriander sprigs, green chillies, 1/2 cup water, and grind to a great paste.
4. Heat oil in a pan. Include the ground paste and sauté for 2-3 minutes. Add the cooked mutton and mix till well integrated. Continue to cook for 4-5 minutes.
5. Include the staying slit green chillies, curry leaves and lemon juice and blend well.
6. Transfer on a serving plate. Serve hot.

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