Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.
Some of the salient features of Hyderabadi food are the key flavors of coconut, tamarind, peanuts and sesame seeds. The main spice is chilly, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
I got this recipe from a Hyderabadi friend who also happens to be Chef!
Ingredients:
Lamb Leg Pieces - 500 grams
Onions - 4 - medium sliced
Ghee - 1/4 cup
Salt to taste
Green cardamoms - 8
Black cardamoms - 2
Black peppercorns - 5
Cinnamon - 1 inch
Cloves - 8
Mace blades (javitri) - 4
Cumin seeds - 1 tablespoon
Fennel seeds (saunf) - 1 tablespoon
Bay leaves - 2
Poppy seeds (khuskhus) - 1 tablespoon
Dried ginger powder (soonth) - 1 teaspoon
Roasted Bengal gram - 1 tablespoon
Dried red chillies broken - 7
Nutmeg (jaiphal) powder - 1/4 teaspoon
Ginger thin strips and coriander leaves for garnishing
Method:
Heat ghee in a deep non-stick pan, add onions and sauté till they turn translucent. Add lamb leg pieces and mix well. Add salt and mix again. Cook for 4-5 minutes.
Dry roast green cardamoms, black cardamoms and peppercorns in a small non-stick pan. Add cinnamon, cloves, mace blades, cumin seeds, fennel seeds, bay leaves, poppy seeds, ginger powder, Bengal gram and red chillies and roast till fragrant. Remove from heat, cool down to room temperature and grind to fine powder.
Add 2 tbsps ground powder to the 1st pan and store the remaining in an airtight container. Add nutmeg powder and mix well. Add 2-3 cups water and bring it to a boil. Cover and cook on low heat for 2-3 hours.
Transfer into a serving bowl, garnish with coriander leaves and/or ginger strips and serve hot.
Lamb Leg Pieces - 500 grams
Onions - 4 - medium sliced
Ghee - 1/4 cup
Salt to taste
Green cardamoms - 8
Black cardamoms - 2
Black peppercorns - 5
Cinnamon - 1 inch
Cloves - 8
Mace blades (javitri) - 4
Cumin seeds - 1 tablespoon
Fennel seeds (saunf) - 1 tablespoon
Bay leaves - 2
Poppy seeds (khuskhus) - 1 tablespoon
Dried ginger powder (soonth) - 1 teaspoon
Roasted Bengal gram - 1 tablespoon
Dried red chillies broken - 7
Nutmeg (jaiphal) powder - 1/4 teaspoon
Ginger thin strips and coriander leaves for garnishing
Method:
Heat ghee in a deep non-stick pan, add onions and sauté till they turn translucent. Add lamb leg pieces and mix well. Add salt and mix again. Cook for 4-5 minutes.
Dry roast green cardamoms, black cardamoms and peppercorns in a small non-stick pan. Add cinnamon, cloves, mace blades, cumin seeds, fennel seeds, bay leaves, poppy seeds, ginger powder, Bengal gram and red chillies and roast till fragrant. Remove from heat, cool down to room temperature and grind to fine powder.
Add 2 tbsps ground powder to the 1st pan and store the remaining in an airtight container. Add nutmeg powder and mix well. Add 2-3 cups water and bring it to a boil. Cover and cook on low heat for 2-3 hours.
Transfer into a serving bowl, garnish with coriander leaves and/or ginger strips and serve hot.
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