Mutton Do-pyaza

As the name says it all, this is another traditional mutton recipe where ample amount of onions are used in the creamy spicy curry, that too in two stages. Do-pyaza tastes more appetizing and gives an distinctive aroma to the recipe for this extra dash of fried onion which is added after the mutton is almost cooked in the spices and creamy curry.

Ingredients for Motton Do-pyaza:

1.       Mutton /lamb: 2 lbs

2.       Onion: 3 large / Onion slices : 3 cups

3.       Tomatoes: 1 small

4.       Ginger paste: 2 tbsp

5.       Garlic paste: 5-6 cloves ground

6.       Plain yogurt: ½ cup

7.       Turmeric powder: 1 tbsp

8.       Red chili powder: ½ tbsp

9.       Bhaja Masla (Dry roasted coriander, cumin, dry red chili and then grind the spices): 1 tbsp

10.   Garam masala powder (mix of dry roasted cinnamon, clove and cardamom): 1 tsp

11.   Whole spices (cinnamon, clove and cardamom, dry red chili)

12.   Bay leaves: 2

13.   Salt: As per taste

14.   Sugar: As preferred

15.   Ghee: 2-3 tbsp

16.   Oil: 3-4 tbsp.

Process/Instructions:

1.     Wash and dry the mutton pieces and marinate with salt, turmeric, yogurt and mustard oil. We don’t need to keep the mutton marinated for very long, but till the time of preparing other things.

2.     Take a deep and heavy bottom pot for this recipe. Heat mustard oil and tamper with whole garam masala (cardamom, cinnamon and cloves), bay leaves, and whole dry red chili.

3.     Add the onion slices 2 cups) and saute for few minutes. Add ginger and garlic paste once the onion slices are fried brown and cook for few more minutes.

4.     Next add the marinated mutton, slices of tomatoes, red chili powder (as per how much hotness you want), garam masala and bhaja masala. Cook everything together on a medium heat till some water releases from it.

5.     For the next 30-40 minutes keep braising the mutton in a medium to low heat. Cook covered and check in between to keep the mutton stick from the bottom of the pot. You can add little amount of ghee from sides of the pot while braising.

6.     While keep braising the mutton, heat oil in another pan and fry the remaining onion slices (1 cup) till they caramelize. Add pinch of sugar and salt to get them caramelized faster and easier. Don’t over fry the slices, else they will burn.

7.     Now check the braised mutton. If oil separates from the side and the color becomes darker, add hot water and mix thoroughly. Cover and cook the mutton for the next one or one and half hour or till it becomes tender. After it is cooked completely, add the caramelized onion and check the seasoning. Mix everything together and give it a standing time for at least 15-20 minutes. Sprinkle ghee from top. 

8.     Serve hot with steamed rice, pulao, chapati or parantha.