I have a great fascination towards any Mughlai or Nizami foods as they represent two well known Muslim dynasties that ruled India once upon a time (Reminds me History class
) and were quite famous for it's extra-ordinary and rich delicacies since then.Every time I've any food with the name ,"Mughalai","Nizami","Nawabi","Darbaari" etc I am kind of transported back to that ancient era as all these exquisite foods gives my palate a royal treatment in fine .Not sure if it'll sound exaggerated but I feel nothing less than a royal loyal Mughlai/Nizami princess (will be eating and day dreaming 
) ..like Akbar's Jodha singing,"Kehne ko Jashn e bahara hai..ishq ye dekh ke hairaan hai... (Ok that I exaggerated :P)...
So, today I've a one-of-a-kind mutton curry ,"Nizami Hyderabadi Gosht" .It's of course a delicious dish from the Hyderabad, a south Indian state of India which is not prepared in every household but especially in popular restaurants . It is made with mutton in a not so spicy gravy though it has got all spices and the cashew nut and poppy seed paste gives the rich taste with a twist in the curry .Totally scrumptious.
Nizami Hyderabadi Gosht
(Inspired by Sanjeev Kapoor's)
Ingredient
Mutton,cut into 1 ½ inch long pieces - 750 grams
Onions,Big,sliced - 1 no.
Tomato ,medium,sliced - 1 no.(optional )
Green chilli paste - 1 tablespoon
Ginger-garlic paste - 2 tablespoons
Cashew nuts,paste-1/2 gram
Poppy seeds paste - 3 tablespoons
Bay leaves - 2 nos.
Green cardamom - 5-6 nos.
Cinnamon - 2 one inch sticks
Cloves - 4-5 nos.
Black cardamoms - 4 nos.
Black peppercorns - 20-25 nos.
Caraway seeds (shahi jeera) - 1 teaspoon
Garam Masala to sprinkle (optional)
Chilli,turmeric and coriander powder - 1/4 teaspoon each (optional)
Oil - 2-3 tablespoons
Salt to taste
Water - 2 cups
Method
- Heat oil in a non stick pan and add bay leaves, green cardamoms, cinnamon, cloves,black cardamoms, black peppercorns and caraway seeds and sauté.
- Sprinkle salt and add sliced onions ,saute it until they become brown and transparent.
- Add green chilli paste and ginger-garlic paste and saute until the raw flavor of ginger-garlic is gone.
- Add sliced tomatoes and saute in low flame until they become soft and mushy.
- Add the turmeric powder,chilli powder and coriander powder.Sprinkle the garam masala .Mix everything well.
- Add the cashewnut-poppy seeds paste and saute for a while.
- Add the mutton pieces,mix everything well,saute for a minute.
- Add 2 cups of water and allow it to boil.
- Once they reach the boiling point,reduce the flame ,cover it and let it simmer for a while until the mutton pieces are cooked well and gravy thickens.
- Serve it hot with naan,kulcha,puri or rice.
- Whatever is mentioned as optional are my own tweaks to the original recipe.
- To make cashewnut and poppy seeds paste,soak them in hot water for 10 minutes and grind them into paste.You can even use milk instead of water for grinding for more richer taste.
Eat,Love,Live well,
