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Mutton do pyaza - soaked in memories !!

Mutton do pyaaza is a beautiful mutton dish from India, full of flavour comes from slow braising on low heat and onions are added in two stages, full of bold and rustic flavour.
Course Side Dish
Recipe Cuisine Indian
Keyword Mutton do pyaaza
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4

Recipe Ingredients

  • 1 kg Mutton / goat
  • 3 Red onions , large
  • 1 Garlic
  • 2 tbsp Ginger , minced
  • 4-5 Red chillies depending upon your preference
  • 8-10 Cloves
  • 2-3 Black cardamom
  • Cinnamon : 1 stick
  • Salt to taste
  • 1 tsp Turmeric powder
  • 2 tsp Cumin powder
  • 2-3 tbsp Mustard oil

Recipe Instructions

  1. Wash the meat pieces well and rub it with salt, turmeric powder and one teaspoon of mustard oil. Cover it and keep aside for 15 minutes.
  2. Finely chopped large onions, minced the cloves of garlic and soak the red chillies in water for 20 minutes.

  3. Lightly roast the cloves, cardamom and cinnamon. Grind them to a fine powder.
  4. Grind the red chillies to a fine paste.
  5. In a deep bottom vessel, heat the mustard oil till it reaches its smoking point.
  6. Add the finely chopped onion, saute for a while till it becomes translucent. Add the ginger and garlic, continue saute on medium heat.

  7. Add red chilli paste and ground spice mix, fry for couple of minutes and add the meat pieces.
  8. Braise the meat on high heat, till the rawness disappear.
  9. Continue braising the meat on medium heat for around 10 minutes till it releases some water.
  10. Add cumin powder and continue braising the meat on low heat now till the oil comes out.
  11. This will take some time.
  12. Meanwhile finely sliced two other large onions and in a separate non stick pan, caramelise the onion. A tiny pinch of sugar and salt helps to get nice caramelised color and also quicken the process.
  13. Once braising is done, add enough hot water just to cover the meat pieces.
  14. Cover and let it simmer for half an hour or more till the meat is tender.
  15. Check the seasonings, stir in the caramelised onions and serve hot.
  16. Mutton do pyaaza goes well with paratha or roti.

Recipe Notes

This is a slow braising meat dish, and more you braise it, more it will taste better.
I cook mutton in big dekchi or deep bottom vessel. But you can use pressure cooker to save time and fuel.
If the meat is tender enough and release enough juices, then no need to add water. Or adjust the amount of water accordingly. However, I do not prefer to add water.
Large onions means really large (US standard) , so adjust the amount of onion accordingly.
I have used pearl onion for garnish, and has chopped few of them and add it to the dish. This is optional.