Hyderabadi Sutriya

Ingredients

• 500 g mutton, lamb, or beef (The author used lamb shoulder.)
• 7 rotis (Torn into small pieces and dried.)
• 1 small onion (Roughly sliced.)
• 5 tomatoes
• 2 tbsp ginger-garlic paste
• salt (To taste.)
• 0.25 tsp turmeric powder
• 1 tbsp red chilli powder
• 4 green chillies (Use 4–5 green chillies.)
• 0.5 cup vegetable oil
• 100 g yoghurt
• 0.5 cup mint leaves
• 0.5 cup cilantro (Chopped.)
• 0.5 lemon juice (Juice of 1/2 lemon.)
• 0.75 tsp garam masala powder
• 1 cup water (The pressure-cooker method adds 1 cup after the masala cooks down. If not using a pressure cooker, the source specifies adding 2 cups water to cook the meat until tender.)

Steps

1. 1

   Place the meat, sliced onion, tomatoes, ginger-garlic paste, salt, turmeric powder, red chilli powder, green chillies, and vegetable oil in a pressure cooker. Mix everything well.

2. 2

   Pressure-cook for 2 whistles, then simmer for 20 minutes. If not using a pressure cooker, add 2 cups of water and cook over medium-low heat until the meat is tender.

3. 3

   Once the meat is cooked, keep the mixture over a medium flame and cook it down until the oil separates. Stir frequently so the mixture does not stick or burn.

4. 4

   Add the yoghurt, mint leaves, chopped cilantro, lemon juice, and garam masala powder. Cook again until the oil separates.

5. 5

   Add 1 cup of water and bring the mixture to a gentle simmer.

6. 6

   Add the torn, dried roti pieces and gently mix until they are well coated in the masala.

7. 7

   Cook everything together over low heat for 10–15 minutes, until the roti and masala come together into a soupy, cohesive dish.

Notes

The recipe is intended as a way to use leftover rotis: tear them into small pieces, dry them, and store them until needed. The source gives both pressure-cooker and stovetop directions but does not specify the pressure-cooker model or pressure level.

Nutrition per serving

• main
• South Asian
• Hyderabadi
• one-pot
• pressure-cooked
• lamb
• spicy
• tangy