Hyderabadi Mutton Chugur or Young Tamarind Leaves

Name: How to cook Hyderabadi Mutton Chugur or Young Tamarind Leaves - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-7 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Mutton Chugur or Young Tamarind Leaves

#ga24 #cookpadindia #newrecipe #Hyderabadi An authentic Hyderabadi dish Chugur Gosht that is enjoyed in Summers. Chugur or Young Tamarind Leaves are available only for a short duration here in Summers. Therefore these need to be enjoyed and relished only in those special days. I always buy it in large quantity to avoid disappointment. This recipe is eons old one made and relished since a long time. It's absolutely refreshing and flavourful. Easy to make with the simplest of pantry staples, this pure homemade food is the best option on any given day. Onions lend a gravy like consistency along with the Tamarind Leaves. These just melt in mouth texture loaded Leaves impart a great flavour and aroma to the dish as well as the desired consistency. This can be had on it's own with nothing else as an accompaniment. A steaming hot plate of simple boiled Rice is enough to go with this beautiful looking dish.

Ingredient

Food ration :

6-7 servings

Cooking time :

25-30 minutes

500 gm

Mutton Bone-in

500 gm

Chugur or Tender Tamarind Leaves

3-4 tbsp

Oil

2 tbsp

Ginger Garlic Green Chilli paste

1 1/2 tsp

Salt or to taste

large chopped Onions

2 tsp

Red Chilli powder

1/2 tsp

Turmeric powder

1 bunch

chopped Coriander Leaves

Cooking instructions

* Step 1

Heat oil in a pressure cooker. Saute the onions first along with the ginger garlic paste on a low heat. Saute it until the raw smell of the onions fade away. Simultaneously add in the mutton bone-in pieces and mix well. Saute on a low heat. Let it cook until the raw smell fades a little and it gets roasted.

* Step 2

Now while doing this, also add the rest of the simple spices as well followed by the tamarind leaves (washed thoroughly and drained). Mix well and cook for about 2-3 minutes before putting on the lid of the cooker. Don't forget to add some freshly chopped coriander. Pressure cook for 6-7 whistles or as required.

* Step 3

Also don't add much water. Add just three fourth of a cup as the mutton releases a lot of water. Salt can be adjusted later, so don't worry. Reserve some chopped coriander for final garnish.

* Step 4

Let the pressure settle down on it's own before opening the lid of the cooker. Adjust salt accordingly. Garnish with chopped coriander too. Cook on a high heat until it's a semi thick gravy. The gravy like consistency comes from the onions and the young tamarind leaves used. Cook for not more than 5-6 minutes.