Bakrid, the festival of sacrifice, is incomplete without a celebratory feast, and what better way to honor the occasion than with a regal dish fit for a Nizam? This Hyderabadi Shahi Nizami Mutton Masala recipe is a culinary masterpiece, a rich and aromatic curry that reflects the grandeur and sophistication of the Nizami era. Imagine tender, melt-in-your-mouth mutton infused with the intoxicating fragrance of exotic spices, simmered to perfection in a luxurious gravy. The complex blend of flavors, a testament to the culinary heritage of Hyderabad, will tantalize your taste buds and leave an unforgettable impression.
This recipe, passed down through generations, is a true treasure, a testament to the enduring legacy of Hyderabadi cuisine. It's a dish that elevates a simple meal into a truly special experience, perfect for sharing with loved ones during this auspicious festival. Ready to embark on a culinary journey that will transport you to the heart of Hyderabad? Let's dive into the detailed, step-by-step instructions to create your own authentic Shahi Nizami Mutton Masala.
Tools Needed
- Blender/Grinder
- Vessel/Pot
- Spoon
Ingredients
- Ginger: 20 grams
- Garlic cloves: 15
- Dry Coconut: 25 grams
- Almonds: 7-8
- Sesame seeds: 2 teaspoons
- Green chilies: 2
- Cloves: 3
- Cardamoms: 2
- Cinnamon: small piece
- Black pepper: 1/2 teaspoon
- Coriander leaves: handful
- Mutton: 500 grams
- Red chili powder: 2 teaspoons
- Turmeric powder: 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Cumin powder: 1 teaspoon
- Salt: 1 teaspoon (adjust to taste)
- Garam masala powder: 1 teaspoon
- Curd (yogurt): 5 tablespoons
- Onions: 2 large
- Oil: 5 tablespoons
- Ghee: 1 tablespoon
- Shah Jeera (Caraway seeds): 1 teaspoon
- Kashmiri red chili powder: 1 tablespoon
- Lemon juice: 1 lemon
Step-by-Step Instructions
Step 1. Prepare the Masala and Marinate the Mutton
- Grind ginger, garlic, coconut, almonds, sesame seeds, green chilies, cloves, cardamoms, cinnamon, black pepper, and coriander leaves into a fine paste.
- Marinate the mutton with red chili powder, turmeric powder, coriander powder, cumin powder, salt, garam masala powder, and curd for 20-30 minutes.


Step 2. Sauté Aromatics and Cook the Masala Paste
- Heat oil and ghee in a vessel. Add shah jeera and sauté lightly.
- Add finely chopped onions and sauté until golden brown.
- Add the ground masala paste and fry until the raw smell disappears.



Step 3. Cook the Mutton
- Add the marinated mutton and fry for 4-5 minutes on high flame.
- Add Kashmiri red chili powder for color and mix well.
- Add water (approximately 2 glasses) and cook on high flame.
- Reduce the flame, cover, and simmer until the meat is tender.




Step 4. Finalize and Serve
- Add lemon juice, mix well, and cook for 1-2 minutes.

Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Adjust the amount of salt and chili powder according to your preference.
- Don't burn the shah jeera while sauteing.
- Keep stirring while roasting the spices to prevent burning.
- Cook until the oil separates from the gravy and the desired thickness is achieved.
Nutrition
- N/A
FAQs
1. Can I use a different type of meat instead of mutton?
While mutton is traditional, you can substitute with lamb or goat. Adjust cooking time as needed; lamb cooks faster.
2. How can I make this recipe less spicy?
Reduce the amount of green chilies or omit them altogether. You can also add a spoonful of yogurt or cream to mellow the heat.
3. Can I prepare this dish ahead of time?
Yes! The flavors actually deepen overnight. Prepare it a day in advance and reheat gently before serving.
This Hyderabadi Shahi Nizami Mutton Masala recipe is more than just a dish; it's an experience, a taste of history, and a celebration of flavor. Impress your family and friends this Bakrid with this rich and aromatic culinary masterpiece. Enjoy the fruits of your labor and the rich, satisfying taste of tradition!