Mutton Do Pyaaza
- Total Time: 1 hour 15 mins
- Yield: 4 servings
Description
This rustic and unassuming Indian dish gets it’s smoky and complex flavors from slow braising on low heat.
Ingredients
- Mutton / goat / lamb : 2 lb / 1 kg
- Red onions : 3 large
- Garlic : 1
- Ginger : 2 tbsp (30 ml) (minced)
- Red chillies : 4-5 (depending upon your preference)
- Cloves : 8-10
- Black cardamom : 2-3
- Cinnamon : 1 stick
- Salt to taste
- Turmeric powder: 1/2 tsp
- Cumin powder : 2tsp
- Mustard oil : 2-3 tbsp (30-45 ml)
Instructions
- Wash the meat pieces well and rub it with salt, turmeric powder and one tsp 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.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Main
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 420
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Frequently Asked Questions
What does Do Pyaaza mean, and why does this recipe use so much onion?
Do Pyaaza literally translates to two onions in Hindi. The dish uses onions in two distinct ways: one large onion is finely chopped and cooked as the base, while two additional large onions are separately caramelized and stirred in at the end for a layered sweetness.
Why is mustard oil heated to its smoking point before adding the onions?
Heating mustard oil to its smoking point removes its pungent raw bite and transforms it into a nutty, slightly sweet cooking medium. I bring the oil to the smoking point before adding the chopped onion and aromatics.
How long does braising actually take and what should I look for?
I walk you through several stages: high heat to remove rawness, then medium heat for about 10 minutes until the meat releases water, then low heat until the oil separates and rises to the surface. After adding water, it simmers covered for 30 minutes or more until the meat is tender.
Can I use lamb instead of goat, and does the cooking time change?
Yes — mutton, goat, or lamb are interchangeable here. Lamb is generally more tender than goat, so it may reach tenderness a bit faster during the low-heat braise — simmer for 30 minutes or more and check for tenderness as it cooks.
