Tasty Mutton Do Pyaza Recipe

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Directions

• Wash the meat pieces well and rub it with salt, turmeric powder, and one teaspoon of mustard oil and cover it and keep it aside for 15 minutes.
• Finely chopped one large onion, minced the cloves of garlic and soak the red chilies in the water for 20 minutes.
• In a pan lightly dry roast the cloves, cardamom, and cinnamon and grind them to a fine powder and also grind the red chilies to a fine paste.
• In a deep bottom vessel, heat mustard oil and add finely chopped onion, saute for a while till it becomes translucent.
• Add ginger and garlic, continue to saute on medium flame
• Add red chili paste and ground spice mix, fry for a minute and add the meat pieces.
• Braise the meat on high flame, till the rawness disappear and continue braising the meat on a medium flame for around 10 minutes or till it releases some water.
• Add cumin powder and continue braising the meat on low flame till the oil comes out.
• Meanwhile finely sliced two other large onions and in a separate non-stick pan, caramelize the onion and add a tiny pinch of sugar and salt and this helps to get nice caramelize color and also quicken the process.
• Once braising is done, add enough hot water just to cover the meat pieces and cover with the lid and cook on a low flame for 1/2 hour or till the meat tenders.
• Check the seasonings and add in the caramelized onions and serve it hot.

• This is a slow braising meat dish, and more you braise it, more it will taste better.
• If the meat is tender enough and release enough juices, then no need to add water or adjust the amount of water accordingly.
• Large onions mean really large so adjust the amount of onion accordingly.

Check More Mutton Recipes

Meghna Nath