Name: Hyderabadi Mutton Daleem recipe by Zeenath Fathima at BetterButter
Prep time: 480 min
Cook time: 40 min
Total time: 520 min
Yield: 6
Ingredients: mutton bone in 1 kg.; Broken wheat about 500gm soaked overnight; Chilli powder 2 to 3 tbsp; Green chillies about 5 to 6; Ghee 1 cup; Yoghurt 250gm; GARAM MASALA 1 TBSP; Whole masalas like cinnamon sticks 5, cardamom pods 5 and black pepper corns 12; Coriander and mint leaves chopped about a cup; Fried onions about 3 large; Cashewnuts and almonds soaked in water and made into a paste about half a cup; Bengal gram, white lentils, yellow gram and red lentils all soaked about 2 tbsp each overnight; Salt to taste; Ginger garlic paste fresh 2 tbsp

ABOUT Hyderabadi Mutton Daleem RECIPE

A must have fantastic dish made on every special occasion, weddings, family gatherings, festivals and get togethers. Power packed food of every Hyderabadi during Ramadan

Ingredients Serving: 6

mutton bone in 1 kg.
Broken wheat about 500gm soaked overnight
Chilli powder 2 to 3 tbsp
Green chillies about 5 to 6
Ghee 1 cup
Yoghurt 250gm
GARAM MASALA 1 TBSP
Whole masalas like cinnamon sticks 5, cardamom pods 5 and black pepper corns 12
Coriander and mint leaves chopped about a cup
Fried onions about 3 large
Cashewnuts and almonds soaked in water and made into a paste about half a cup
Bengal gram, white lentils, yellow gram and red lentils all soaked about 2 tbsp each overnight
Salt to taste
Ginger garlic paste fresh 2 tbsp

Instructions

Pressure cook the mutton, broken wheat and the dal together with the masalas except the whole masalas and the nuts.
Once done, separate the bones from the mutton or add them as it is.
Next important step is to mash the cooked broken wheat with a masher or you can even just blend it in your blender adding some extra water if required.
Mashing it well is preferred over blending. Back home it is always done using a traditional masher called 'ghotni'
Heat the ghee in a non stick cooking pot.
Transfer the mashed broken wheat and mutton mix to the pot and add the yoghurt whole masalas fried onions and the cashew almond paste
Let it simmer on low flame.
Garnish with coriander and mint, fried onions and fried green chillies and lemon wedges.

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