Today i am going to present a very rich and flavorful mutton recipe. This is my first mutton recipe post, i guess…..yah! It is. I had bookmarked this recipe from this amazing blog ecurry sometime back and finally made it last week. It was exactly what i expected, a spicy dish loaded with flavor….Mutton do pyaza. This particular item, was the type of dish that was reserved for orders in restaurants only, until now. But from now on i can make restaurant style do pyaza at home, it’s that perfect.
I have done a few research on how this dish gets the name do pyaza, and i got to read a lot of different reasons for the same. But what i understood is that do pyaza are typically indian dishes where the meat, chicken or vegetables are cooked in plenty of onions.
“Do pyaza” signifies “twice onions”, maybe because onions are added at two stages during cooking. So whatever it is, we are using lots of onions as well adding them twice in the cooking process. So this definitely is a perfect do pyaza dish.
The meat i have used for this recipe is goat meat. We call it mutton. Lamb however is a good substitution, but will take more cooking time.
Now if you guys are wondering what the difference between lamb and mutton is, then what i learned from my google guru is that lamb is a sheep that is slaughtered between ages 4 months to 12 months. The meat from an older sheep that is slaughtered is called mutton. It is more tough and intense in flavor and requires an aquired taste.
This recipe doesnt need any special purchases…red chilli powder, turmeric powder, ground coriander and garam masala and other very common ingredients are all that is needed. If you are a mutton fan, do DO try out this recipe. You will enjoy it to the core, i swear!
Recipe courtesy: Soma of Ecurry
450 grams Indian mutton
For the marinade:
4 tbsp thick yoghurt
1 tbsp garlic paste
1 tbsp ginger paste
1/2 tsp red chilli powder
1 tsp pounded garlic
2-3 tbsp grated onion
1 tbsp mustard oil
1 tsp salt
1/4 tsp turmeric powder
For the sauce:
4-5 tbsp ghee
1 cup packed thinly sliced onions + 1 tbsp ghee
1 green cardamom
1 2″ cinnamon stick
3 green chillies slit (remove seeds if you cant tolerate the heat)
4-5 cups tightly packed red onions
1 tsp sugar
Black pepper powder to taste
2 tbsp freshly minced ginger
1 tbsp mined garlic
3/4 tsp fenugreek seeds, pounded to break them
1 tbsp coriander powder
1/4 tsp turmeric powder
1 tbsp kashmiri red chilli powder
1 cup water or as much as needed
1/2 tsp garam masala powder
1. Wash and pat dry the mutton and marinate them with the ingredients listed under marination for a couple of hours, if you marinate it overnight, even better.
Precooking the meat:
1. When starting to cook, heat a tbsp of ghee and add in the cup full of onions, along with a sprinkle of sugar and salt in low to medium heat till the onions become golden brown and crisp. Do not burn the onions. Remove and set aside.
2. Place the meat with the marinade in a pressure cooker along with a cup of water. Partially cook the meat for about 10 minutes until the mutton is partially cooked (a little more than 1/4th). Let cool, open and set aside the precooked meat and the remaining sauce aside.
Making the sauce:
1. In a heavy bottomed pan, add in pounded cardamom, cinnamon and cloves. Toast the spices. When the sweet aroma comes from it add in 4-5 tbsp of ghee.
2. Once the ghee is hot add in the sugar and stir around until it dissolves well, make sure it doesnt burn. Add in slit green chillies and all the onions and cook at low heat until it caramelizes. They will turn pinkish golden first and then deep brown on the edges not burnt brown. This will take about 15-20 minutes.
3. Now add the ginger, garlic and the fenugreek seeds to the onion, and cook again for a couple of minutes.
4. Add in the cooked meat, reserving the liquid for later use. Toss the meat well with the onion mix. Increase the heat. Now you will have to cook on medium to high heat.
5. Add in the turmeric, coriander, chilli and black pepper powders. Mix well and cook for 5-7 mins until the meat and onion mix blends well. Now start adding the reserved sauce little by little so that the onion mix wont dry out and stick to the bottom. When all the reserved liquid is used up and the onion mix looks kinda like a paste with oil separating from the sides, it is time to cover it and cook further for the meat to get tender.
6. Add about half cup of water and the pre fried crisped onion to the mutton, mix and cover the lid tightly and cook for another 10-15 more minutes. The meat has to be very tender almost falling off the bone. If you want thicker gravy and less sauce, just open the lid and cook on high flame till it thickens.
7. Finally add in the garam masala and cook for another 5 minutes and garnish with coriander leaves.
✔️ Do not reduce the amount of onions used, because onions give the texture and flavor to the dish.
✔️ If you dont have a pressure cooker you can cook it in your heavy bottom pan too, but it might take double the time to prepare this. Cooking in the pan is the traditional method of cooking this dish. It will impart more flavor to the meat because of the slow cooking.
✔️ Meat tenderizer or 1 tbsp of grated raw papaya can be used if you want the meat to cook faster and the meat to be tender.
✔️ Add in a few drops of kewra water at the end for that authentic aroma.