Hyderabadi Bagara Gosht

Hyderabadi Cuisine could be found in the kitchens of the former Hyderabad State that includes Telangana region, Marathwada region and Hyderabad Karanataka region.The cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of spices, meat, rice, etc. Therefore, an addition of a certain herb, spice, condiment, or combination of all these add a distinct taste and aroma. The key flavours are of coconut, tamarind, peanuts and sesame seeds which are extensively used in many dishes.  - Source, Wikipedia

There is a preparation of meat with a combination of coconut, til, peanut and tamarind that brings out a distinct flavor.

Ingredients

800 grams - Mutton, wash and cut to pieces.
2 tbsp - Coriander powder
1.5 tsp - Red chili powder
1/4 tsp - Turmeric powder
1 tsp - Cumin seeds
5 sprigs - Curry leaves
2 to 4 - Whole dry red chili
1/2 tsp - Garam masala powder
Lemon size - Tamarind
1 medium - Onion, sliced
2 big flakes - Garlic , sliced

To fry

1 medium - Onion, chopped
2'' piece - Ginger
10 big - Garlic flakes

To dry roast

2 tbsp - White Til
2 tbsp - Ground nuts / peanuts
1/4 cup - Grated coconut

Method

1 ) Dry roast ingredients listed for roasting one by one separately, cool and then grind to a smooth paste with little water. Roast coconut to a light brown color. Can used roasted ground nut; if not then roast the groundnut.

2 ) Heat oil in a pan and fry onion, garlic and ginger to a light brown color. Grind this separately and set aside. Extract tamarind pulp / juice from tamarind by soaking it in little water and keep ready.

3 ) Heat oil in a cooker, add whole dry red chili, cumin, sliced garlic and curry leaves. Fry lightly then add sliced onion and fry to a light brown color.

4 ) Now add both the ground masala's ( til -coconut- groundnut, and onion-garlic-ginger ) the powders, coriander, red chili and turmeric powder and salt to taste. Fry all these well till oil separates or is well brown in color.

5 ) Add mutton and enough water, about 1.5 to 2 cups water and pressure cook for 8 to 10 minutes or 2 whistles. Open cooker when the pressure is released, then keep back on stove on low heat. Add tamarind pulp, simmer and cook. Sprinkle garam masala powder, simmer and fry till gravy is thick. Remove from stove transfer to a serving dish and serve.

Serve hot  with roti /naan.