Mutton Kelagi is a flavorful, aromatic dish from the Deccan region of India, particularly popular in Hyderabad and its surrounding areas. The dish consists of mutton (goat meat) cooked with a rich, spiced gravy, usually paired with steamed rice or bread. Here’s how you can prepare Mutton Kelagi:
Ingredients:
For the Mutton Marinade:
500g mutton (bone-in pieces, cleaned)
1 tbsp ginger-garlic paste
1 tbsp red chili powder
1 tsp turmeric powder
1 tsp garam masala
1 tbsp lemon juice
Salt to taste
For the Gravy:
2 large onions, finely sliced
2 tomatoes, chopped
1-2 green chilies, slit
1 tbsp ginger-garlic paste
1 tbsp coriander powder
1 tsp cumin powder
1 tsp red chili powder (adjust to taste)
1-2 bay leaves
4-5 cloves
2-3 cardamom pods
1-inch cinnamon stick
1/2 tsp fennel seeds (optional)
1/4 tsp black pepper powder
Fresh coriander leaves for garnishing
2 tbsp ghee or oil
1 cup water (adjust for desired consistency)
##*Serving**:
- Serve Mutton Kelagi hot with steamed rice, naan, or any bread of your choice.
This dish is known for its robust flavors, thanks to the aromatic spices, and the slow cooking method helps the mutton absorb all the delicious seasonings.