Hyderabadi Shahi Nizami Mutton Masala: A Bakrid Special Recipe

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.
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.
Prepare the Masala and Marinate the Mutton

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.
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.
Sauté Aromatics and Cook the Masala Paste

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.
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.
Cook the Mutton

Step 4. Finalize and Serve

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

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!