Maiqalya

                  After posting a variety of vegetarian recipes today I'm here with a mutton curry from the Hyderabadi cuisine called Maiqalya. A delicious mutton curry with a true blend of spices. This curry tastes best with steamed rice. Another point to be noted here is that the curry keeps good for a long time and with time the taste enhances. So, when you try this recipe make sure you have some left for the next day and then you'll experience what I'm saying.

                    If I'm to believe, there is an interesting anecdote for how the curry got its name. I happen to pick up a few words while casually over hearing when one of my aunt was narrating the story. Too unfortunate for me that I could not gather the entire tale but, the bottom line of it was that it was cooked by a mom and an aunt, Mom being Mai in Hindi and an aunt in Urdu is qaala so probably the name MaiQalya and what wonderful way to bring in both Hindi & Urdu together and on a broader perspective the cultures that which make India.

                    Speaking of the curry, my Mom does not use onions in this particular recipe while some people like to add onions and if you also wish to do the same then simply slice a large onion and fry in hot oil till brown or caramelized just like you would for garnishing and keep aside. Add this to the curry in the final step after adding green chilies. Now, to the detailed recipe :-

Ingredients:

1. Mutton - 250gms
2. Tamarind - fistful
3. Dry coconut - 1 no
4. Sesame seeds (Til)- 2 tbsp
5. Peanuts - 2 tbsp
6. Cumin seeds - 1 tsp
7. Red chili powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Ginger garlic paste - 1 tbsp
10. Curry leaves - 2 sprigs
11. Coriander leaves - few
12. Green chilies - 4 to 5 nos
13. Salt - to taste
14. Oil - 3 tbsp

Method:

• Dry roast in a pan sesame seeds remove and keep aside. Repeat the same with coconut and peanuts.
• Soak tamarind in water for atleast 15 minutes. Extract the tamarind juice and keep aside.
• In a grinder, grind together roasted sesame seeds, coconut, peanuts, red chili powder, turmeric powder and ginger garlic paste to get a smooth masala paste.
• Heat oil in a pressure cooker
• Add cumin seeds followed by curry leaves.
• Add cleaned mutton pieces. 
• Add the masala paste along with a glass of water. Give a good mix.
• Season it with salt.
• Cover the cooker with the lid and let it cook for 2 to 3 whistles or till the meat has cooked.
• Remove from flame, when the steam has subsided remove the lid and place the cooker back on stove.
• Add tamarind juice. Mix well.
• Add coriander leaves and green chilies.
• Cook on low flame for about 5 minutes.
• Serve hot.

                    Hyderabadi cuisine has much more to offer, you may also like to try Dalcha, Hyderabadi kofta curry,   Hyderabadi khatti dal, Chicken 65 and Meethi dal from My Mom's Kitchen.

Share the picture of the dish when you give it a try on our Facebook page.

Don't forget to leave a comment below.

Happy Cooking!!!