This rustic and unassuming Indian dish gets it’s smoky and complex flavors from slow braising on low heat.
By Sukanya Ghosh
Mutton Do Pyaaza
This rustic and unassuming Indian dish gets it's smoky and complex flavors from slow braising on low heat.
Author: Sukanya Ghosh
Recipe Type: Main
- Mutton / goat / lamb : 2 lb / 1 kg
- Red onions : 3 large
- Garlic : 1
- Ginger : 2 tbsp (minced)
- Red chillies : 4-5 (depending upon your preference)
- Cloves : 8-10
- Black cardamom : 2-3
- Cinnamon : 1 stick
- Salt to taste
- Turmeric powder: ½ tsp
- Cumin powder : 2tsp
- Mustard oil : 2-3 tbsp
- 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.
- Finely chopped one large onions, minced the cloves of garlic and soak the red chillies in water for 20 minutes.
- Lightly roast the cloves, cardamom and cinnamon. Grind them to a fine powder.
- Grind the red chillies to a fine paste.
- In a deep bottom vessel, heat the mustard oil till it reaches its smoking point.
- Add the finely chopped onion, saute for a while till it becomes translucent. Add the ginger and garlic, continue saute on medium heat.
- Add red chilli paste and ground spice mix, fry for couple of minutes and add the meat pieces.
- Braise the meat on high heat, till the rawness disappear.
- Continue braising the meat on medium heat for around 10 minutes till it releases some water.
- Add cumin powder and continue braising the meat on low heat now till the oil comes out.
- This will take some time.
- 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.
- Once braising is done, add enough hot water just to cover the meat pieces.
- Cover and let it simmer for half an hour or more till the meat is tender.
- Check the seasonings, stir in the caramelised onions and serve hot.