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Monday, August 17, 2009

Mutton Do Piyazah (do piyazah means onions used twice)

Ingredients
  1. 500 gms mutton
  2. 6 - 7 medium onions half of them chopped and half made into a paste
  3. 1/4 cup oil or ghee (Ghee is Indian cooked and clarified butter)
  4. 2 & 1/2 cups hung curd (yoghurt)
  5. 2 tsp salt
  6. 1 tbsp coriander powder
  7. 1 tsp red chilli powder
  8. 1 tsp dried ground ginger
  9. 12 button onions (optional)
  10. 15 - 20 cloves garlic - made into a paste
  11. 6 green cardamom - crushed into powder
For the garnish
  1. 1 tbsp chopped fresh coriander leaves
  2. 1 tsp shahi jeera (black cumin seeds) - roasted and ground
  3. 1/2 tsp garam masala - The composition of garam masala differs regionally, with wide variety across India. Some common ingredients are black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom, nutmeg, mace, star anise and coriander seeds.
Process:

Heat oil in a pressure cooker. Fry onion till golden brown in color. Remove onions from oil, pressing them well to drain the oil. Keep aside.
Reheat the remaining oil and fry the mutton on high flame for 10 - 12 minutes, stirring well, till browned on all sides. Take out the mutton from oil and keep aside.
Heat the remaining oil again, remove from the heat and add 1 tsp red chilli powder. Immediately add the ground onions. Mix well. Whip the curd till smooth. Reduce heat and add curd to the onions. Add the fried meat now. Cook on medium heat for 5 - 7 minutes. Add salt, ground ginger and coriander powder. Mix well. Pressure cook to give 1 whistle.; Reduce heat and keep on low heat for 10 - 15 minutes. Remove from fire. Drop pressure by putting cold water on the lid, uncover and dry the liquid on fire. Add button onions (optional). Fry the meat on low heat and add the garlic paste and mix well.
Add 4 tbsp hot water, chopped onions and crushed green cardamoms. Cover and place the pan on a very low oven (250 degree fahrenheit) for 15 minutes. Serve sprinkled with garam masala, ground roasted cumin seeds and finely cut fresh coriander leaves.

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