Mutton Vindaloo - O mere Meat-wah!

Things required for Mutton Vindaloo

Mutton – 500 grams (for 2 people, medium size cubes)

Onion – 3 (Get it chopped very finely)

Sugar – 1.5 tsp (Else you can use juggery)

Curry Leaves powder – 1 tsp (I used Curry leaves powder which I made earlier, although it is an optional ingredient)

Salt

Oil – 4-5 tbsp (I used mustard oil)

Water

Now you need to make a paste before starting the cooking. Ingredients for paste:

Red chilis – 10

Cumin powder– 1.5 tbsp

Coriander powder – 1.5 tbsp

Black Pepper Powder – 1 tbsp

Poppy seed paste – 1 tbsp

Readymade Garam Masala – 1 tbsp

Ginger + Garlic Paste – 2 tbsp

Turmeric powder – 1.5 tsp

Tamarind Pulp – 1.5 tbsp

Vinegar or Lime Juice – 2 tbsp

Water – 2 tbsp (Add water considering that the paste should be smooth but not watery.)

How to make Mutton Vindaloo:

Your paste is ready. Now you get ready to marinate the mutton. Wash the mutton pieces carefully. Let it be for pat-dry for few minutes. Apply the paste on mutton and add both sugar and salt. Keep it inside the refrigerator for 2 hours.

After 2 hours, take it out of the refrigerator and keep it outside for 10 minutes.

Heat oil in a deep frying pan. Add chopped onion to the oil and keep frying till onion looks translucent.

Now add marinated mutton. Keep stirring frequently for next 8-10 minutes.

Check if mutton pieces are sauteed well. Now you have to add water and curry leaves powder one by one. I first added 3 cups of water. Then I reduced the heat. Then I added curry powder and mixed well. Check the seasoning and adjust it if required.

I would like to suggest you not to add entire water at this stage. I kept adding water little by little.

Remember, Vindaloo is a SLOW COOKING PROCESS. For me it took almost 1 HOUR 45 MINUTES.

After first 1 hour, you have to adjust the consistency of the gravy. If you need more gravy, you can add little more water.

Once cooked, turn off the gas. Let it be on the pan for next 10 minutes.

You can serve Mutton Vindaloo with hot rice.  

Hyderabadi Haleem

Ingredients for cooking Hyderabadi Haleem:

Main Ingredients: 

Mutton (bone and boneless pieces) - 500 gm
Moong Lentil - 50 gm
Masoor Lentil - 50 gm
Urad Lentil - 50 gm
Black Gram Lentil - 50 gm
Oat / Barley - 50 gm
Dalia / Whole Wheat - 100 gm
Dried Rose Petal - 3-4 tbsp
Green Chili - 4-5 
Onion - 2-3 (thinly sliced)
Ginger + Garlic Paste - 5-6 tbsp
Ghee (Clarified butter) - 1 1/2 cup

Haleem Spices:

Green Cardamom - 1 tsp
Cinnamon - 1 tsp
Peppercorn - 1 tsp
Cloves - 1 tsp
Kebob Chini - 1 tsp
Cumin Seeds
Black Cumin / Shahi Jeera
Sesame Seed 
Turmeric Powder - 1 tsp

For garnishing:
Coriander Leaves - 3 tbsp 
Onion Beresta - 1 1/2 cup
Cashew - 15
Lemon - 2 

Utensil:
Pressure Cooker - 2

Method for cooking Hyderabadi Haleem:

1. Mix all the spices mentioned in Haleem Spices List (except Turmeric Powder). Divide the spices mix into 2 parts. 
2. Heat 2 tbsp Ghee in a frying pan. 
3. Add half of the spices. Fry till you get a nice flavour. 
4. Add Moong Lentil, Masoor Lentil, Urad Lentil, Black Gram Lentil, Oat (or Barley) and   Whole Wheat (Dalia). 
5. Add Sesame Seeds. Keep stirring on very low heat for 5 minutes. 
6. Turn off the flame. Allow the lentil mixture to cool down. 
7. Now you have to grind the Lentil mixture. Take entire mixture in a blender. Add Rose Petals. Now blend it to a coarse product. 
8. Now you have to take 2 pressure cookers. 
9. Take 2 tbsp of Ghee  in one pressure cooker. Heat the Ghee and add rest part of the Haleem Spices. Saute till you get nice aroma from the spices. 
10. Add thinly sliced Onion. Stir till it becomes slightly golden in colour. 
11. Add Salt.  Add Turmeric Powder, Ginger Garlic Paste, Green Chili. Mix well. Cook till raw flavour of Ginger+Garlic Paste is gone.
12. Now add meat. Saute the meat for few minutes. Then add water. Enough water is required  to cover the meat. Put the pressure cooker lid on top. Meat will lose out moisture. 
13. Cook the meat on very slow flame till you hear 3 whistles. 
14. Turn off the flame. Wait till the meat cools down. Now remove big size bones and again continue to cook. This time the meat will start to fall apart. 
15. Place coarse Lentil Mixture in another pressure cooker. Add enough water (approx. 8-10 cups). Put the cooker on the medium high flame. Cook for 30 minutes. Now mash the lentil mixture with a masher. Make sure that no lump has been formed in the mixture. 
16. Now add this mixture with cooked meat. Mix well. Mash the whole mixture with your masher. 
17. Add Salt as per your taste. Add 1 cup of Ghee. Add fried Onion (Beresta) and few Cashew nut. Mix well. Keep mashing. You still cook on very low flame. Mash and stir regularly for 1 hour, till the stew looks like very thick and sticky. 

Now your Haleem is ready. Scoop the Haleem onto plate and serve garnished with choped Coriander leaves, few Cashew nuts and remaining Onion Beresta. You can add little Ghee on top. Now squeeze lemon. Serve it with Roti, Nun, or Chapati.