Hyderabadi Mutton Curry with Spiced Cauliflower Rice

• 500 g mutton/lamb⇄
• 2 large onions⇄
• 4 cloves garlic cloves⇄
• 2 inch ginger⇄
• 1 head cauliflower⇄

1. 1.Cut mutton into bite-sized pieces if not already done.
2. 2.Slice onions thinly, mince garlic and ginger into a paste, and grate cauliflower into rice-like texture using a food processor or grater.

💡 Prep all ingredients now to streamline the cooking process; keep cauliflower rice raw until later steps.

• 4 tbsp ghee⇄
• 2 large onions⇄

1. 1.Heat ghee in a heavy-bottomed pot over medium heat (180°C).
2. 2.Add sliced onions and sauté for 8-10 minutes until golden brown, stirring occasionally to avoid burning.

💡 Use a wide pot to ensure even browning of onions for a richer curry base.

• 2 tbsp ginger-garlic paste⇄

Stir in ginger-garlic paste to the browned onions, cooking for 2 minutes at medium heat (180°C) until the raw aroma disappears.

💡 Keep stirring to prevent the paste from sticking to the pot.

• 2 tsp red chili powder⇄
• 1 tsp turmeric⇄
• 2 tsp coriander powder⇄
• 1 tsp garam masala⇄

Add all spices to the pot, stirring for 1 minute over medium heat (180°C) to release their aromas, ensuring they don’t burn.

💡 Have a splash of water ready to deglaze if spices start sticking.

• 500 g mutton/lamb⇄

Add mutton pieces to the spiced mixture, increase heat to medium-high (200°C), and sear for 5-7 minutes until browned on all sides for deeper flavor.

💡 Don’t overcrowd the pot; brown in batches if needed for even searing.

• 200 ml water⇄
• 1 tsp salt⇄

1. 1.Pour in water and add salt, then stir well.
2. 2.Cover the pot, reduce heat to low (120°C), and simmer for 35-40 minutes, checking occasionally until meat is tender.

💡 If using a pressure cooker, reduce cooking time to 20 minutes for faster results.

• 2 tbsp olive oil⇄
• 4 cups cauliflower rice⇄
• 1 tsp cumin seeds⇄
• 0.5 tsp turmeric⇄
• 0.5 tsp salt⇄

1. 1.Heat olive oil in a large skillet over medium heat (180°C) and add cumin seeds.
2. 2.Let them sizzle for 30 seconds, then stir in cauliflower rice and turmeric, cooking for 8-10 minutes until tender but not mushy.

💡 Stir frequently to avoid sticking and ensure even cooking of the cauliflower rice.

1. 1.Uncover the pot and check if the mutton is fork-tender and the gravy has thickened to a rich consistency.
2. 2.If not, simmer uncovered for an additional 5 minutes at medium heat (180°C).

💡 Adjust gravy thickness by adding a splash of water if too thick or simmering longer if too watery.

• 2 tbsp fresh mint leaves⇄

1. 1.Turn off heat for both dishes.
2. 2.Garnish the mutton curry with fresh mint leaves and fluff the cauliflower rice with a fork for a light texture.

💡 Let the curry rest for 5 minutes off heat to allow flavors to meld before serving.