Ground mutton from the grand house of Nawab Dawood Jung (Nawab Dawood Jung ki Manzil ki kheema

Mirza Dawood Ali Khan was titled by the Nizam as Jung Bahadur and commonly referred to as Dawood Jung. He was one of the most colourful characters in Hyderabadi history. The family originated from Iran in the early 1800 and settled in Hyderabad. There was a lot of immigration from Persia during that period due to the strong economy in India under the Mughal empire. They were traders and prospered in Hyderabad, building monuments and mosques.

Dawood Jung, himself a successful businessman and landlord of many properties, constructed his palatial residence, “ Dawood Manzil, " in 1924 on 5 acres of land in the heart of the city of Narayanguda. Today this residence has been demolished to give rise to modern highrise buildings.

Every evening, Dawood Jung would visit “ Tank Bund “on Hussain Sagar Lake, dividing Hyderabad and Secunderabad cities, with a couple of his friends. He built a pavilion on the shore to take in the views and relax on the waterfront. The Pavilion still stands today, though it is in a dilapidated condition.

Dawood Jung was fond of food. His idiosyncrasy was that he hardly ever ate outside his home . He would attend weddings or parties with the hosts, bless the married couple and come home without partaking in the dinner that followed. In addition, he had a black spaniel, Jack, who was very attached to him. Jack would eat with his master and get exactly what Dawood Jung was having.

Perhaps the reason was that Syedunnissa Begum Dawood Jung excelled in the kitchen. She would sit on a "Takht" or small stool outside her bedroom, never in the kitchen, and cook all the meals in the house, well really directing her many staff to cook the meals with her fastidious eye on each dish. Quite often, her dishes were sent to the 7th Nizam of Hyderabad, Mir Osman Ali Khan, who sent appreciative messages. My mother learned this recipe when she married my Dad from the niece of Syedunnissa Begum Dawood Jung, and it features on our table regularly, especially when we have guests at home.

This dish highlights Dawood Jung's life. It is rich and full of flavour. The green chillies and cilantro seem excessive, but it is exactly this feature that makes this dish supreme. The ground mutton is soft and delicate, and the spices are hot and bold. Rich in oils that are overloaded with chillies and spices, this dish will pop on your palate.

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ingredients:

1/2 lb green chillies, thinly sliced

2 cups yoghurt

1/4 cup ghee 1/2 lb onions, thinly sliced

3 tablespoons ginger paste

3 tablespoons garlic paste

3 teaspoons ground fresh red chillies

1 teaspoon turmeric

Salt, to taste

1 lb ground murron with 20% fat content

1/2 lb cilantro leaves and tender stems, very finely minced

Heat the ghee in a large pot. Add the onions and fry on medium heat until they are a deep golden shade. Add the ginger, garlic, and red chillies. Fry for 2 minutes until the ginger no longer smells raw. The paste will turn the oil red in colour, and the spices will be aromatic. Add the turmeric and salt and mix in well.

Add the meat and cook for 30 minutes until dry and caramelized. The meat should be fried in the oils and turn brown.

Add the green chillies and yoghurt and cook for another 30 minutes. The curry will dry out and thicken. You want a thick curry. Taste for salt and spice.

Add the cilantro and stir in, mixing it evenly into the curry. Cook for 2-3 minutes.

Serve hot with sheermal, naan or rice.