lunchomnivoreIndian

Hyderabadi Mutton Curry with Spiced Cauliflower Rice

Name: Hyderabadi Mutton Curry with Spiced Cauliflower Rice
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g mutton/lamb; 2 large onions; 4 cloves garlic cloves; 2 inch ginger; 1 head cauliflower; 4 tbsp ghee; 2 tbsp ginger-garlic paste; 2 tsp red chili powder; 1 tsp turmeric; 2 tsp coriander powder; 1 tsp garam masala; 200 ml water; 1 tsp salt; 2 tbsp olive oil; 4 cups cauliflower rice; 1 tsp cumin seeds; 2 tbsp fresh mint leaves

45 min 4 servings

A rich, slow-cooked mutton curry paired with low-carb, fiber-rich cauliflower rice, infused with complementary spices.

Ingredients

500 g mutton/lamb
2 large onions
4 cloves garlic cloves
2 inch ginger
1 head cauliflower
4 tbsp ghee
2 tbsp ginger-garlic paste
2 tsp red chili powder
1 tsp turmeric
2 tsp coriander powder
1 tsp garam masala
200 ml water
1 tsp salt
2 tbsp olive oil
4 cups cauliflower rice
1 tsp cumin seeds
2 tbsp fresh mint leaves

Instructions

1Cut mutton into bite-sized pieces if not already done, slice onions thinly, mince garlic and ginger into a paste, and grate cauliflower into rice-like texture using a food processor or grater.
2Heat ghee in a heavy-bottomed pot over medium heat (180°C), add sliced onions, and sauté for 8-10 minutes until golden brown, stirring occasionally to avoid burning.
3Stir in ginger-garlic paste to the browned onions, cooking for 2 minutes at medium heat (180°C) until the raw aroma disappears.
4Add all spices to the pot, stirring for 1 minute over medium heat (180°C) to release their aromas, ensuring they don’t burn.
5Add 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.
6Pour in water, add salt, stir well, cover the pot, reduce heat to low (120°C), and simmer for 35-40 minutes, checking occasionally until meat is tender.
7Heat olive oil in a large skillet over medium heat (180°C), add cumin seeds and let them sizzle for 30 seconds, then stir in cauliflower rice and turmeric, cooking for 8-10 minutes until tender but not mushy.
8Uncover the pot, check if the mutton is fork-tender and the gravy has thickened to a rich consistency; if not, simmer uncovered for an additional 5 minutes at medium heat (180°C).
9Turn off heat for both dishes, garnish the mutton curry with fresh mint leaves, and fluff the cauliflower rice with a fork for a light texture.

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