From Maimoona Yasmeen Recipes
Boneless mutton (medium size pieces) : 350 grams
Ginger Garlic Paste : 1 ½ tablespoon
Salt: 1 ½ teaspoon + ½ teaspoon
Turmeric Powder : ½ teaspoon
Curd : 4 cups
Mint leaves : 1 bunch + ½ bunch
Coriander (chopped) : 1bunch + ½ bunch
Dry coconut (sliced) : 1 cup or 80 grams
Peanuts: 3/4th cup or 60 grams
Charoli (chironji) : 30 grams
Onions : 2
Cooking Oil : 1 tablespoon+ 6 tablespoons
Spices (garam masala powder): ½ teaspoon
Cubeb powder (Kabab Chini powder) : 1/4th teaspoon
Juice of half lemon
1. In an empty bowl, add mutton, ginger garlic paste, salt, turmeric powder, whipped curd, one medium sized bunch mint leaves, one medium sized bunch coriander (chopped), mix well and keep it aside for marination for about half an hour.
2. In a frying pan, roast dry coconuts, peanuts and charoli or chironji separately. Add one tablespoon of oil and sauté the onions till they turn brown. Grind all these into a fine paste.
3. In a cooking saucepan, add 6 tablespoons of oil. Add the marinated mutton, stir well and close the lid.
4. Cook for 20 minutes on medium flame, till the water gets dry and mutton gets semi tender.
5. Add the paste of roasted coconuts, peanuts, etc. and stir well. Keep stirring while closing the lid at times to prevent spluttering of the paste. The paste should be cooked well till the raw smell disappears. Keep stirring for approximately 15 to 20 minutes.
5. Add 2 cups of water, spices or garam masala powder( grinded powder of cinnamon, cardamom, cloves and caraway seeds), kabab chini powder or cubeb powder, ½ bunch coriander chopped, ½ bunch mint leaves, juice of lemon, half teaspoon salt and close the lid. Simmer for 10 to 15 minutes. Keep stirring in between to avoid burning.
Hyderabadi Pasinde is ready.